Avoiding Additives and Preservatives

If you use a purchased tomato sauce, check it for preservatives. Make sure your dried herbs don’t contain colour or anti-caking agents.

Slice tomatoes and zucchini (I also used eggplant)

Cover bottom of dish with tomato sauce

Layer tomatoes and vegetables over sauce and bake until tender

Ingredients:

½ cup (125 ml) pasta sauce

1 tbsp (15 ml) tomato paste

¼ tsp (1 ml) each dried oregano and pepper flakes

2 small green or yellow zucchini sliced ⅛-inch thick (0.32 cm)

1 tbsp (15 ml) extra-virgin olive oil

½ tsp (2 ml) salt

¼ tsp (1 ml) pepper

1 small plum tomato sliced ⅛-inch thick (0.32 cm)

2 tbsp (30 ml) thinly sliced fresh basil

Preparation:

Preheat oven to 425 F (210 C). Spread pasta sauce in bottom of 5- cup (1.25 L) oval casserole dish. Stir in tomato paste and half of oregano and hot pepper flakes.

In large bowl toss together zucchini, tomato, oil, salt, pepper and rest of dried spices.

Arrange zucchini and tomato slices in casserole dish in overlapping, concentric circles. Bake until the sauce is bubbling and the zucchini is tender, about 20 minutes. Sprinkle with basil before serving. Serves 4.

From Style at Home

Avoiding Additives and Preservatives

Use sausage and olives with no additives or preservatives and cheese that does not contain colour.

Roast the eggplant and tomatoes

Remove sausage meat from casings and saute

Penne with roasted eggplant, tomatoes, sausage and olives

Ingredients:

4 cups (1 L) cherry tomatoes, preferably a mix of red, orange, and yellow

4 Japanese eggplants, cut crosswise into ½ -inch (1.27 cm) rounds

4 cloves garlic, smashed and peeled

2 tablespoons (30 ml) extra-virgin olive oil

Coarse salt and freshly ground pepper

1 pound (450 g) penne

4 links sweet or hot Italian sausage, casings removed

1 cup (250 ml) pitted Kalamata olives

½ cup (125 ml) grated Pecorino Romano, plus more for serving

Small fresh basil leaves, for serving

Preparation:

Preheat oven to 425 degrees F (218 C). Divide tomatoes, eggplants, and garlic between two rimmed baking sheets. Drizzle with oil; season with salt. Toss to combine, then spread in a single layer. Roast until eggplants are tender and browned in spots, about 25 minutes.

Bring a large pot of water to a boil; add salt. Cook pasta 2 minutes less than instructed on package. Drain, reserving 1 cup (250 ml) pasta water.

Meanwhile, heat a large saute pan over medium-high. Cook sausage, breaking it into small pieces, until browned, 10 to 15 minutes. Add reserved pasta water; cook, scraping up browned bits from bottom of pan, until almost evaporated.

In a large bowl, combine eggplant mixture, sausage, olives, pasta, and cheese. Season with salt and pepper. Top with basil and serve immediately, with more cheese alongside. Serves 4.

From the March 2015 issue of Martha Stewart Living