Last night I chopped a variety of tomatoes and two Marconi peppers from my garden for a pasta dinner. Here are some phone photos of how that went. :-)
Yes, that's sausage on the same cutting board. Well, they were all being cooked together for a sizeable period of time, and of course I washed it anyway before doing the tomatoes. You just gotta use common sense. I never cut meat on the wooden cutting board at all, though.
So there's about 2 lbs of tomatoes, 1 medium onion, 2 sweet garden peppers, 3 cloves of garlic, one pound of sausage.
I cooked the sausage for about 5 minutes with a tablespoon of olive oil, then added the onions, peppers and garlic, and let them soften as the sausage continued to cook. The liquid they added to the pan assists with that. Then I added 1/4-1/3 cup of sweet vermouth. Any red wine that isn't too dry would do. Dry vermouth would be fine, as well. You can put that stuff in just about anything. Not a really cheap one, though; those are sorta sharp.
After that bubbled for a couple minutes, I added the tomatoes, a sprinkling of sugar, and 2 tablespoons of Kirkland Rustic Tuscan Seasoning, and put a lid on for a few minutes.
But the boys would say, "Ew, it isn't really sauce." So I added a couple large spoonfuls of tomato paste, let it simmer for a few more minutes while the pasta cooked, and then finished it with a couple splashes of cream, and a couple dashes of salt and pepper.