Lemondrop Pasta Sauce

I am growing heirloom tomatos called Lemon Drop (http://www.diggers.com.au/shop/product/S231/TOMATO%20LEMON%20DROP.aspx) if you're interested. I want to make an interesting meal out of them and use them as a base for the sauce. Should make approx 1.2kg sauce. This recipe is still in development but sending live for further ideas. I think it might be nice to serve with prawns or chicken on pasta shells

• Ready In: 41 mins
• Yields: 3 400g jars

Ingredients

• 1  tablespoon olive oil
• 1  yellow capsicum, diced
• 3  garlic cloves, crushed
• 1 1⁄4 kg  lemon drop tomatoes, roasted
• 2  yellow squash, diced
• 2  stevia, leaves ripped
• 1  cup  vegetable stock
• 1⁄4 cup white wine
• 4  sprigs  fresh  lemon thyme
• 1  large  handful lemon basil, ripped
• 1⁄2 cup feta cheese, crumbled

Directions

1. Heat the oil in a large saucepan and then brown the garlic & capsicum until fragrant.
2. Add everything up to the thyme and bring to a boil.
3. Lower heat and simmer for 30 minutes, stirring occasionally.
4. Add the herbs and simmer for another 5 minutes.
5. Add the mixture to a food processor and blitz for 30 seconds.
6. Add the cheese and blitz for another 30 seconds.
7. *To Serve - Pour over or stir through chicken or prawn on shell pasta.
8. *To Store - pour into 400g jars, let cool and then freeze (put lids on loosely until frozen and then tighten).