<http://schema.org/articleBody>
" I have had a run of bad luck with pasta sauces. Too sweet, strangely bitter or filled with big chunks of nearly whole garlic cloves, sauces from a jar have left much to be desired. The convenience of just opening a jar does not even begin to make up for the failings; in fact, the sauce on more than one occasion has basically ruined the whole dish. So when we had spaghetti and meatballs the other night, I took no chances. I made the sauce myself. We even had quite a bit left over.  When I found this recipe in Best of the Best, a 2008 round-up of recipes from 25 new cookbooks, I was glad for the leftover sauce. I got to cut right to the layering and baking steps; it turned out to be a 5-minute-prep, 20-minutes-in-the-oven meal. The juices from the shrimp mix with the tomatoes and salty feta for something that&amp;#039;s much more than the sum of their parts. I recommend a good rustic bread to sop up the sauce. The recipe was originally found in The New Greek Cuisine.  To make the sauce, I saut\u00A9ed half a diced onion in some olive oil in a deep skillet to soften. I added a couple minced garlic cloves and let them cook for just a minute, then added a big can of whole peeled tomatoes and their juice. Salt, pepper and oregano go in, then I pressed on the tomatoes with a wooden spoon to break them down a bit. This sauce could simmer for an hour or more, but I let it go just 10 minutes (we were hungry), then I took my stick blender to it and pur\u00A9ed until it was fairly smooth but still kind of thick. That night I warmed frozen meatballs in some of it and served it over pasta.  The next night, I layered half of what was left in a small skillet, then added a layer of \u00BD pound of cleaned medium shrimp with the tails still on, salt and pepper, another layer of tomato sauce, diced feta and oregano. Baked that at 450 degrees for 20 minutes, until the shrimp were opaque and beginning to curl. The feta gets kind of toasty and brown at the edges.  The tomato sauces in the recipes below range from beautifully simple to complicated (with a complex result to match).  Meatballs in Tomato Sauce  Creamy Sun-Dried Tomato Sauce  Throwdown Eggplant Parmesan  I am definitely a fan of shortcuts, but for tomato sauce it&amp;#039;s become worth it for me to make my own. What do you buy packaged, and what recipes do you make from scratch? \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a42479/shrimp-tomato-feta-5094/>