Fresh Tomato Sauce with Capers

Hello, everybody! I found this cookbook at the library and thought it might have a great way to use up some of our fresh tomatoes.

It's called (sideways) The Southern Italian Table. I looooooove Italian food. GIMME, GIMME.

 The recipe is really simple. Fresh tomatoes, a few teaspoons of fresh basil, 2 tsp of capers, two cloves of garlic.

I sent some kids out into the garden to get tomatoes. (It occur to me that by the time you read this, it will be October. So, imagine it's summer time.)

                                     
Chop the tomatoes, and throw in a pan with the basil. Add two teaspoons of olive oil.

 Here are the capers. Funny how a little jar lasts forever. Because recipes hardly ever need capers...

Mmmm. I love the way they smell. Mix everything together and mash well. Let it boil for about 20 minutes so the water is mostly reduced. Some people add a little salt or brown sugar, but this was a pretty simple sauce. 

                                           
I decided to make some stuffed pasta shells to put the sauce on, so mix two eggs, a carton of ricotta cheese, a cup of parmesan shredded cheese, 2 tsp salt and 2 tsp crushed garlic. Boil the shells, rinse in cold water, stuff, pour on the sauce and bake in the oven.

 Hubby's plate. Man, I wish I could eat like he does and not gain weight. YUMMY.

 I threw in some frozen meatballs because it sounded good.

Have a great weekend and see you all soon!