Tomato-Basil Sauce Variation on a classic. The biggest difference is the jalapeno pepper; you should use enough to give the sauce its "kick", but not enough to be easily identifiable. If you don't have fresh peppers, use freeze-dried; they're usually available in the spice aisle and they're equally good in this type of recipe.
	1 tbsp olive oil 1 small onion, chopped 1/4 tsp garlic salt 1 can petite diced tomatoes 1 can diced tomatoes 1 small tomato, chopped 1 tsp dried basil 1 tsp chopped fresh basil (or freeze-dried) 1/4 - 1/2 jalapeno pepper, seeded and minced Heat the oil in a 2-quart skillet; add the onion and cook over medium high heat until tender. Add the garlic salt and the chopped tomato, and cook until the tomato is soft. Add the canned tomatoes and the dried basil. Reduce heat; simmer 10 minutes. Add the fresh basil and jalapeno and simmer for a further 5 minutes. Serve hot over pasta; top with cheese if desired.

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