Quick is the key word here. If you put this on before you start the water boiling for your pasta, dinner will be ready in about 25 minutes start to finish. This sauce has a very light, fresh taste due to the use of three types of canned tomatoes. The tomato paste is important as it adds a depth of flavor that makes this taste like it has been simmering for hours. If you have tomato paste leftover, place 1 tablespoon dollops on waxed paper and freeze hard. Transfer to a freezer proof bag where it will be readily available for the next recipe.
1 tablespoon oil
2 large cloves garlic, finely chopped (about 2 teaspoons)
1 3/4 cup crushed tomatoes in puree (14.5 ounce can*)
1 3/4 cup petit diced tomatoes with juice (14.5 ounce can)
1 tablespoon tomato paste
2 teaspoon red wine vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
In a medium saucepan, heat the oil. Add the garlic and sauté brief, until fragrant and just beginning to color. Don’t sauté too long or the garlic will brown imparting a really bitter taste. Add the remaining ingredients; bring to a boil and boil for 10 to 15 minutes until it starts to thicken, stirring very often. Do not over reduce or it will be too thick.
*Crushed tomatoes in puree can be difficult to find. They comes in 28 ounce cans. Either use 1/2 the can and freeze the other half or double the recipe to use all of it and freeze the finished sauce.
Yield: About 2 3/4 cups