Here’s an easy yet versatile tomato sauce that can be used in a variety of ways. Once you make this sauce and get comfortable enough with it to add your own seasonings and flavorings I swear you will never use another prepared sauce or purchase a jar of prepared tomato sauce.
It starts off with canned tomatoes. Canned tomatoes are a staple in my pantry. As long as I have a few cans around I know that I am never far from a homemade meal. With just a few other ingredients meals can be made in a matter of minutes. If I choose to leave the sauce chunky I can toss it with hot pasta, sprinkle over good parmesan add a side salad and I’ve got a meal way better than any frozen entrée. Puree it, spread over chicken cutlets topped with mozzarella for fast chicken parmesan. Combine the sauce with chicken or vegetable broth add a ton of cut up vegetables and beans and you’ve got soup. Anyway you get where I’m going with this. It’s easy. It’s versatile and it’s also good.
In the grocery store you’ll notice that canned tomatoes are available in many forms-whole, crushed, diced and tomato sauce. Each one serves a purpose depending on the recipe you are using. Even though I used whole peeled-tomatoes for this sauce it would be even easier using crushed tomatoes. Canned tomatoes are available year-round and come in handy when fresh tomatoes are not available.
As I mentioned before I used whole peeled tomatoes for this recipe, only because it lets me decide how chunky I want my sauce to be. Later in the week I pureed the sauce until it was smooth and served it over linguine for a quick meatless lunch. Get to know this sauce then experiment. Add more garlic or oregano. Use fresh herbs. Make it your own.
recipe: everyday tomato sauce
2-3 garlic cloves, minced
1 28-ounce can crushed tomatoes
2 teaspoons dried oregano
1 teaspoon sugar(optional)
salt to taste
In a medium-sized saucepan add olive oil until you have a thin shallow covering at the bottom of the pan. With the heat on low add the minced garlic cloves to the oil. Keep the garlic in the oil until it just starts to turn golden, stirring occasionally so as not to burn the garlic.
Add the can of crushed tomatoes to the pan being careful not to splatter. Stir in the oregano and sugar.
Cook over medium low heat about 15-20 minutes. Season with salt to taste.