May 28: Scallops in Fresh Tomato and Herb Sauce

I made this for dinner tonight. I started it at around 11:00 this morning. I gathered up these ingredients:

I chopped some onions and garlic and sauteed them in a little oil:

I transferred the onions to the Crock Pot and added a can of tomato puree, a can of tomato paste, 3 peeled tomatoes, 1/4 c. red wine, some parsley and oregano:

I cooked it on low for about 6 hours, then added a pound of scallops:

I cooked some spaghetti and served the scallops in sauce over the noodles:

This sauce had the potential to be good. It was really acidic, so it should have called for some sugar to balance it out. I think that would have made it much better. I got the big expensive scallops, so they were really good. Hubby said he would rather not have scallops in his spaghetti sauce. I'm not sure I'll make this one again.