Ziti--with tomato sauce and dairy free substitute for sour cream

Another famously blurry picture of a mouthful of left overs!! Ugh--I need to be more careful!! This was splendidly TASTY. It reminded me of an old recipe we had when the kids were little which at that time used macaroni, tomatoes, sour cream, etc. Since we are off dairy, this below made a great addition.

This was made by blending Tofu (firm) and basil pesto (which had basil, oil, garlic--we used a prepared one). Made it so tasty.

FIRST_make the sauce using the ingredients marked sauce (below_and simmer for one hour until thickened

Sauce: I used a jar of Paul Newman's Fire roasted tomato sauce

2 Large Roasted Red peppers (from a jar) , chopped up

1 Tablespoon of dried tomatoes (packed in oil in jar)

1 can of diced tomatoes

1/4 cup dry red wine

Chef Paul Prudhomme's Vegetable Magic seasoning (a shake or so see note)

a dash or two or cayenne pepper

Mix and simmer the above ingredients.

Tofu pesto: use 1/2 block of tofu (firm)----Mix in a tablespoon or so of the basil pesto--blend in blender.

WHEN SAUCE IS NEAR COMPLETION COOK THE ZITI

--I used regular for hubby and gluten free for me. When ziti is done cooking, drain and toss with the tofu pesto to coat---you can add more pesto at this time if you desire. Place Ziti in individual serving dishes and top with sauce. enjoy ;-)

NOTE: THE VEGETABLE MAGIC CONSISTS OF SALT, DEHYDRATED ONION, SPICES AND DEHYDRATED GARLIC.--IT ADDS A BIT OF A PUNCH.

Also when making ahead I like to toss the ziti with the tofu pesto and add just a tiny bit of sauce to the ziti. I place the rest of the sauce in a container. Then refrigerate. I take it out and place the ziti/tofu mix in individual bowls add the amount of sauce I desire and microwave.