4Cfresh tomatoes(red and yellow if you have them), wedged
salt and pepper, to taste
parmesan cheese or non-dairy sprinkling cheese
Pour olive oil in a large pan. Add garlic
to the oil, along with a diced sprig each
of the herbs, fresh from the
Garden if possible (or any combination
of what is available). Sauté the garlic
and herbs for just a minute until they
release their aroma, then add the sweet
banana peppers, seeds and all.
tomato wedges (as much as you want,
but at least 4 cups). Don’t bother peel-
ing them... the peelings are healthy
fiber. Cook just until tomatoes are
releasing their juices.
Ladle it over
your cooked spaghetti. Sprinkle with
Parmesan cheese and enjoy!