Serves: 6

   1 medium onion, diced
   1 1/2 tablespoons vegetable oil
   1 (29-ounce) can tomato purée or sauced
   1 (29-ounce) can stewed tomatoes
   3 cloves garlic, crushed
   1/3 cup agave
   1 teaspoon rosemary, crushed
   1/2 teaspoon fennel, crushed
   1/2 teaspoon basil, crushed
   1/2 teaspoon thyme, crushed
   1/4 teaspoon ground black pepper
   1/4 teaspoon cayenne pepper
   1/2 head cauliflower cut into bite-sized pieces
   1 medium zucchini, sliced
   1 medium yellow squash, sliced
   Hot cooked pasta

Gail's Meatless Pasta Sauce is from the Cook'n with Agave collection.

In large saucepan, sauté onion in oil until softened. Add tomato purée, stewed tomatoes, garlic, agave and seasonings. Bring to boil; simmer 5 minutes. Add vegetables and simmer 5 to 10 minutes or until vegetables reach desired degree of tenderness. Serve over pasta.

TIP: Any combination of fresh or frozen vegetables may be used in this recipe.

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