3 pounds tomatoes

2 cloves garlic -- minced

1 tablespoon vegetable oil

1 tablespoon fresh parsley -- OR

1 teaspoon dried parsley

1 tablespoon minced fresh basil -- OR

1 teaspoon dried basil

2 teaspoons minced fresh oregano -- OR

3/4 teaspoon dried oregano

1 teaspoon salt

1/4 teaspoon sugar

1/8 teaspoon pepper

1/4 cup whipping cream

1 pound tube pasta -- cooked/drained

1/4 cup shredded Parmesan cheese -- or Romano cheese

In a suacepan, bring water to a boil; dip tomatoes in water. Peel skins and discard. Chop pulp; set aside. In a skillet over medium heat, saute garlic in oil. Add tomato pulp, parsley ,basil, oregano, salt, sugar and pepper; mix well. Bring to a boil; reduce heat. Add cream. Heat through. Pour over hot pasta and toss to coat. sprinkle with cheese. Diabetic exchanges: One serving prepared with Parmesan cheese equals 2 1/2 starch, 1 1/2 fat, 1 vegetable; also 277 calories, 244 mg. sodium, 13 mg. cholesterol, 46 grams carbohydrate, 9 grams protein, 7 grams fat. Submitted to magazine by Cheryl Travagliante, Independence, Ohio who says that her husband loved this creation to use up lots of tomatoes. MC formatting by bobbi744@acd.net ICQ#2099532