kim, tom doesn't specify and i think there are options. You could use 'tomato sauce' from a can, which is basically pureed tomatoes. Or you could use canned plum tomatoes, food processored til still a little chunky. The latter is what i would do- both for bright flavor and for texture. You would not use a tomato sauce/Marinara sauce because that usually already has onions in it. Looks delicious and flexible, this recipe. Like- you could add zucchini or corn or okra to it, amongst other things....!
p.s. BTW, many recipe chefs rarely see the hotline or check the comments on their recipe pages. So when i have a question that i really need ansswered, i click on the chef's recipe and then from there i click on their name; and then on their member page, i send them an email by clicking on the envelope symbol. those emails go to them directly.
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p.s. BTW, many recipe chefs rarely see the hotline or check the comments on their recipe pages. So when i have a question that i really need ansswered, i click on the chef's recipe and then from there i click on their name; and then on their member page, i send them an email by clicking on the envelope symbol. those emails go to them directly.