Quick Tomato Sauce with Variations
Yield: 1 pint
Variations:  Light Tomato Sauce, Sun-dried Tomato Sauce

Inspiration

This is my 5-minute homemade alternative to Paul Newman or Chef Boyardee.  For variety, add capers, marinated black olives, sliced mushrooms, roasted or sauteed bell pepper, sauteed eggplant, chopped zucchini, etc.

Ingredients

2 cloves fresh garlic, minced or 1 tsp. dehydrated
2 tbsp. extra virgin olive oil*
1 14 1/2 oz. can premium diced tomatoes in puree
1/2 cup red wine
1/2 cup Italian parsley, finely chopped
1/4 cup finely chopped fresh basil, oregano or marjoram, or 1 tbsp. dried leaves
1/4 tsp crushed red pepper flakes
kosher salt to taste

*For low fat reduce the olive oil to 1 tbsp.

Procedure

1. Put the garlic and oil into a cold saucepan.  Turn heat to medium low and cook until garlic softens and just starts to color, 3-5 minutes.  Add all other ingredients but salt.
2. Simmer for 3-4 minutes and taste, particularly for the “heat” from the chili peppers.  Add salt and correct seasoning if necessary.

Light Tomato Sauce
Eliminate Italian parsley and substitute vegetable stock for wine.

Sun-dried Tomato Sauce
Add 1/4 cup Sun-Dried Tomato Pesto or chopped sun-dried tomatoes from a jar, or re-hydrate dried tomatoes (microwave works fast), chopped.