It was so ridiculously delicious!! I cooked the tomatoes and little longer and at a higher heat because the ones I had were not as ripe as I would like. I also added some crushed red pepper and Italian spices. I then cooked down the sauce into a nice creamy delicious consistency then poured over some gigli pasta. It made more than enough to feed my husband and I for two days! If I were to make it again I would add fresh basil and crumbled feta to top it off.
