Herbed Tomato Sauce

This is a great way to use some of the tomatoes you may be growing in your garden. Serves 4

2 T olive oil
3 shallots OR 1 small onion, finely chopped
3 cloves garlic, minced or pressed
1 1/2 pounds tomatoes, finely chopped
2 T no salt added tomato paste
1/2 C chopped fresh basil
2 t chopped fresh rosemary, or 3/4 t dried crumbled rosemary
2 T snipped fresh chives or minced scallion greens
1 1/4 t salt
1/4 t cayenne pepper (or to taste)
10 ounces medium tube pasta, such as ziti or penne

In a large nonstick skillet, heat 2 teaspoons of the oil until hot. Saute shallots/onion and garlic, stirring frequently, until shallots/onions are tender, about 5 minutes. Transfer to large bowl.

Add the tomatoes, tomato paste, basil, rosemary, chives, salt and cayenne to the bowl, stirring well to combine.*

Meanwhile cook the pasta til just tender and drain well. Toss the hot pasta with the sauce and the remaining oil.

*My tomatoes had been in the refrigerator, so I just combined everything in the skillet to make sure they were warmed, putting the herbs in right before tossing with the pasta.