Creamy and Spicy Tomato Sauce

• 20g olive oil
• 200g onion, finely diced
• 2 cloves garlic, minced
• 1 can 796 ml diced tomatoes
• 200g BoMé Spiced Shepherd
• 1 Teaspoon salt
• ¼ Teaspoon pepper
• 1 Teaspoon sugar
• 20 g sun dried tomatoes
• 20 g diced Banana pepper
• 2 Teaspoon butter
• 200g Zucchini cubed
• 140 g Cherry tomatoes
• 65 g red onion slices
• Chili pepper
• 2 Teaspoon Italian herbs
• 80g grated BoMé Holey cheese

1. Place olive oil, onion, celery, and a pinch of salt into a large heavy saucepan over
   medium-low heat. Cook until onions are very soft, about 15 minutes, stirring
   occasionally. Mix garlic into onion mixture and cook just until fragrant, about 1 more
   minute.
2. Pour tomatoes and their juice into the saucepan. Bring sauce to a simmer, turn heat to
   low, and simmer for 1/2 hours. Stir occasionally.
3. Add BoMé Spiced Shepherd, salt, pepper, sugar, sun dried tomatoes, and banana
   pepper to the mixture.
4. Melt butter in frying pan. Fry Zucchini until they turn light brown, add Cherry tomatoes
   and onions. Fry it for approximately 5 minutes.
5. Mix it in the Tomato sauce, add salt, pepper, chili pepper and Italian herbs to taste.
6. Serve immediately on top of 500g cooked pasta with salad and grated BoMé Holey
   cheese.

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