Roma tomatoes are less sweet with full tomato flavor and work well for sauces.

• 1 tablespoon olive oil or ¼ cup vegetable broth 
• 2 shallots, finely diced
• 2 cloves garlic, minced
• 12-14 fresh Roma tomatoes, quartered
• 2 tablespoons fresh basil, chopped or ½-1 teaspoon dried basil
• 1 jalapeño pepper, diced (optional)
• 2 tablespoons tomato paste
• Salt and pepper, to taste

Heat oil or broth in saucepan over medium heat and add shallots with garlic. Cook until tender and then add tomatoes, basil, jalapeño and tomato paste. Cover and cook for about 10 minutes. Continue cooking on simmer until desired thickness is reached. If tomato sauce is too chunky, cool and place in food processor to smooth or use an immersion blender in the saucepan. Taste for salt and pepper.<

Hint:

Those times when I am tired, out of time and just ready for a fast meal, I turn to pasta with a store-bought sauce. My favorite is 365 Brand® Fat-Free pasta sauce. Change it up by adding seasonings to our taste like capers, red pepper flakes, chopped up dried tomatoes, mushrooms and even kale or broccoli.