Rock on a Roll #10 September 18, 2006 Robert's Most Yum Tomato Sauce and Veggie "Meat Balls" served over Penne Pasta Ingredients for the Tomato Sauce 2 tablespoon extra virgin olive oil (evoo) 1 cup Vidalia onion diced 2 tablespoons fresh garlic minced 3 cups fresh Roma tomatoes (blanched and peeled) or a 28 ounce can of tomatoes 1 teaspoon sugar 2 tablespoons fresh basil chiffonade (thin strips) or 1 tablespoon dry basil Kosher salt to taste fresh ground black pepper to taste Ingredients for the Veggie "Meat Balls" 2 tablespoons evoo 1 cup Vidalia onion diced 2 tablespoons fresh garlic minced 1 six ounce can of tomato paste 4 patties frozen wheat gluten & soy protein ground burger, thawed 1 tablespoon of ground cumin Kosher salt to taste Penne pasta Parmigiana cheese Procedure for Tomato sauce Saute the onion in the evoo until translucent. Add the garlic and cook for 2 minutes. Add the tomatoes and sugar and simmer for 20 minutes. Add the basil leaves and simmer for 5 minutes. Salt and pepper to taste. Procedure for Veggie "Meat Balls" Saute the onion in the evoo until translucent. Add the garlic and cook for 2 minutes. Add the tomato paste and veggie ground burger and cook for 5 minutes. Add the cumin and cook for two minutes. Salt to taste. Form into 2 inch-sized balls and bake in a toaster oven (350 degrees F) for 10 minutes. Cook the pasta according to package directions. Serve the tomato sauce and veggie "meat balls" over the penne pasta. Sprinkle parmigiana cheese over the top and Enjoy!