Antipasto Marsala Tomato Sauce

ANTIPASTO MARSALA TOMATO SAUCE

Caponata (eggplant appetizer), capers and sun-dried tomatoes with lots of garlic simmered in a rich Marsala tomato sauce with green chilies and fresh basil! Wow. Perfect! Just how Steve and I wanted it. Serve over your favorite pasta or top with sauteed sweet red peppers and onion!

Makes 10-3/4 cups

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2 T. corn oil

2 T. light sesame oil

28 oz. can tomato puree

10 oz. can diced tomatoes and green chilies

15 oz. can petite diced tomatoes

12 oz. can tomato paste

1/2 c. sweet Marsala wine

1 t. salt or to taste

4 t. fine ground fennel seed

4 t. dried, crushed basil

4 t. garlic powder

sev. leaves fresh basil, stacked and thinly sliced

2/3 bulb fresh garlic, peeled and coarsely chopped

fresh grind black pepper to taste

6.7 oz. jar marinated sun-dried tomatoes, stacked and thinly sliced, including oil from jar – Delallo brand

6.7 oz. jar Eggplant Caponata – Delallo brand

4 oz. jar capers in brine including brine – Delallo brand

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16 oz. dried ziti pasta cooked according to pkg. instructions, drained, lightly rinsed and drained well in colander (or your pasta of choice)

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Optional:

• shredded parmesan by Follow Your Heart

• fresh sliced basil for garnish

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In large soup pot, over medium heat, melt corn and sesame oils.

Add remaining ingredients, up to and including capers, stirring after each addition.

When sauce begins to boil softly, reduce heat to low and simmer 40 minutes.

Salt and pepper to taste.

Serve plain over pasta of choice or top with fresh basil strips and dairy-free parmesan.

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Variation: Serve topped with pan-fried sweet red peppers and onion

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RED PEPPER AND ONION SAUTE:

2 T. extra virgin olive oil

2 T. margarine – I used Smart Balance

3 jumbo fresh sweet red peppers, cored and sliced in strips from top to bottom

1 jumbo sweet onion – cut ends off – cut in half from top to bottom – then cut into 3/8 inch wide half rings

pink Himalayan salt to taste

fresh grind black pepper to taste

1 T. jarred minced garlic

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In extra-large skillet, over medium heat, melt oil with margarine.

Add peppers and onion all at once. Using tongs flip the veggies till they’re all coated with oil.

Add about a 1/2-1 teaspoon salt plus black pepper grind as desired.

Add garlic and toss to distribute evenly.

Saute, turning often till veggies begin to soften, then cook for about 5 minutes without turning, then turn the veggies, then cook 5 more minutes without turning.

Reduce heat to low and finish cooking till tender-soft and sweet, stirring as needed. Set aside away from heat.

For individual servings: Layer pasta, peppers and onion, sauce, veg parmesan and fresh basil strips.

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