|3quarts, or enough for 3 meals (serving 4)|
Note: If using canned crushed tomatoes, you may not need any tomato paste. If using San Marzano whole tomatoes packed in puree, you will likely use the whole can of paste.
SAUSAGE CREOLE (Serve over rice)
This Creole sauce can easily be transformed with a switch in protein. Using 1 pound cubed boneless, skinless chicken thighs instead of sausages makes it Chicken Creole. For Shrimp Creole, omit the sausages and stir in 1 pound peeled shrimp, cut into bite-size pieces, during the last few minutes of cooking. Of course, a combo is always good—especially half of each: sausage and shrimp.
Cook: 1 pound sliced smoked sausage, such as kielbasa, in 1 tablespoon oil in a large pot over medium-high heat until browned, 4 to 5 minutes. Add and sauté ½ large bell pepper, cut into short strips, until softened, 1 to 2 minutes longer.
Add: 1 quart Vegetable Tomato Sauce, 1 cup water, and 1 tablespoon Creole seasoning and bring to a simmer. Reduce the heat to medium-low and simmer 10 minutes to blend the flavors. Adjust the seasonings and serve.