We had some leftover tomato paste and leftover roasted red pepper so we were inspired to make a red sauce with some added garlic, basil, and fresh cherry tomatoes. A few pulses in the blender and our chunky sauce is a success! It was a lighter delicate sauce than the ones you find in the store with the POW-this-is-a-TOMATO-sauce in your face. Which is ridiculous because of course tomato sauce should taste like tomatoes. But...after making this they taste concentrated to me. Otherwise the garlic knots in the back are easily awesome to make. Take some pilsbury buttermilk biscuits and roll them out, make a knot. Slather in olive oil parsley, oregano and salt. Perfection.
