To quote myself:
"Store, covered, in the fridge for a week or in the freezer until the tomato plants have all died and gone away."
You could definitely do that. Or, you could just whip that jar right back out of the fridge and make the world's greatest (and easiest) pasta dinner in about 45 minutes.
Totally your call. Me, I couldn't wait.
Pasta with Summer Tomato (and Sausage!) Sauce
1 lb. sweet or hot Italian sausage
1 sweet onion, peeled and chopped
4 cloves of garlic, minced
1 pint Roasted Summer Tomato Sauce, or marina sauce of your choice
1/3 c. of red wine
1 Tbs. dried oregano
2 tsp. dried basil
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. red chili flakes
Optional extra veggies*:
1/2 c. shredded carrots
1/2 c. shredded zucchini
1/2 c. chopped red bell peppers
1/2 c. finely chopped mushrooms
Heat a heavy pot over medium heat. Remove the sausage from the casings, crumble, and add to the pot. Cook until brown, and remove from the pot. Pour off all but a couple of tablespoons of the drippings. Add the chopped onions and the garlic and cook until onions are translucent, about 5 minutes. If you are adding extra veggies, add those now and cook for another few minutes. Return the sausage to the pot. Add the tomato sauce, the wine, the herbs, salt, and peppers. Keep the herbs and seasonings around, because as soon as the sauce is warm, taste and adjust the flavor as you like it. Simmer, covered for another 20-30 minutes to allow flavors to blend nicely.
While sauce is simmering, prepare pasta according to package directions. Pick a shape that has lots of nooks and crannies for the sauce! Finely grate some Parmesan cheese. When all that's ready, put pasta into a shallow serving dish, cover with the sauce, sprinkle the Parmesan on top, and enjoy*.
We sure did.
* Add one, add a bunch, or skip 'em. Again, it's your call.
** I recommend serving a salad with Noa's Caesar Dressing along with the pasta for a double whammy of weeknight supper goodness.