I canned pasta sauce for the first time this last summer using tomatoes from my garden. My yard only gets about 2 square feet of sunlight, so I really didn’t grow very many! Now that the sauce is gone, I find myself craving the flavors of a richly developed sauce without buying a pile of out of season tomatoes. As always, I like to load up my pasta with a mix of veggies to keep the flavor up and the calories down.
Normally I don’t let myself have a slice of bread with a plate of pasta, but this dish really is mostly veggies so I let myself have a big slice of extra garlicky pizza crust.