I find when it gets to be this time of year we all run short one time, I usually keep some frozen Ravioli or Tortellini around for a quick meal. just whip up a fast little tomato sauce, throw together a Salad and you good to go. I use this sauce recipe it never lets me down. I’m very particular about the tomatoes I use in this sauce. Look for canned crushed tomatoes, some cans will say “with added puree” – this is fine. I avoid diced tomatoes, and skip pureed, whole tomatoes are good, just crush by hand. Avoid the tomatoes with added herbs, seasonings, etc. You want pure tomatoes if possible. I also look for organic crushed tomatoes, I often come across the Muir Glen brand, it has added basil in it – that one is actually fine. The San Marzano crushed tomatoes are great as well. Any leftover sauce keeps well in the refrigerator for three or four days. ~GC
· 1/4 cup extra virgin olive oil
· 1 1/2 teaspoons crushed red pepper flakes
· 1/2 teaspoon Kosher salt
· 3 medium cloves of garlic, finely chopped
· 1 28-ounce can crushed red tomatoes
· zest of one lemon
Combine the olive oil, red pepper flakes, salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, sauté just 45 seconds or so until everything is fragrant – you don’t want the garlic to brown. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and take a taste …If the sauce needs more salt add it now. Stir in the lemon zest reserving a bit to sprinkle on top of your pasta.
Makes about a quart of tomato sauce.