This is a good base for sauce. I added 5 whole cloves of garlic, 1/2 of a green pepper chopped, and about a tablespoon of freshly chopped basil and freshly ground pepper to the recipe before cooking it for 45 minutes. Since the tomatoes were whole, I used a hand immersion blender to puree the tomatoes and the rest of the vegetables. It works well for the vegetarian lasagna recipe since it has a liquid consistency which softens the no-boil noodles. If I were making this as a pasta sauce, I'd substitute 2 large cans of sauce for the tomatoes, add 2 large cans of tomato paste, and about 5 - 6 cups of water.
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