Pasta with Fresh Tomato Sauce and Meatballs

Last night I made a fresh batch of marinara sauce from the first garden tomatoes of the season.  The secret was to grill the ingredients before adding them to the sauce, to add fresh chopped basil and oregano on top at the end, of course fresh "real" garden tomatoes, and a good quality pasta.  The result was an amazing blend of roasted sweet grilled flavors and the fresh punch of the herbs.  My brother Joel wolfed down two large bowls of it, barely looking up from his plate.  He said it was, "the best meal I can remember having in a long time."

1. Grill between 6 and 10 tomatoes, depending on size.  Use thick slices to keep them together while turning them.  Oil the grate to prevent sticking - which can be a problem.
2. Grill 1 whole green pepper and 1 whole red pepper whole.  Peel and rinse the skin off after grilling, and chop up.
3. Grill one large thickly sliced onion.  Chop it up before adding it to the pot.
4. Saute several chopped garlic cloves in olive oil.  Add the tomatoes, peppers, and onion.
5. Add dried herbs and salt - 1/2T salt, 1T black pepper, 1/2T red pepper, 1T Italian spices, 1/2T thyme, 1/2 T tarragon
6. Add 1 - 8oz can of no sodium tomato sauce
7. Cook gently for about 1/2 hour.
8. In the meantime - prepare about 1 lb. of small round meatballs from ground Italian pork sausage.  Place a square of lightly oiled tin foil on the grill and grill the meatballs about 3.5 min on each side so they are not overcooked. 
9. Add the meatballs to the marinara sauce to finish.  Adjust seasoning as needed.
10. Cook pasta.
11. Chop about 1 cup of fresh basil and 1/4 cup of fresh oregano.
12. Serve pasta with sauce, herbs, and fresh Parmesan cheese on top.