I know this recipe sounds crazy – you just throw everything into the pot without sauteing or anything. I swear, it’s delicious. Maybe not the same as making it with fresh tomatoes and cooking it forever, but when you just want to make an easy meal, this far surpasses jarred or canned sauce and is almost as easy. If you have an immersion blender, you can chop everything a bit less finely and use diced tomatoes. I’ve adapted it from Deborah Madison’s Vegetarian Cooking For Everyone.
1 28-oz can diced or crushed tomatoes
1/4 cup finely diced onion
2 garlic cloves, peeled and minced
2-4 tb olive oil
salt and pepper
up to 1/2 cup red wine, optional
1 tsp fresh or 1/2 tsp dried herbs, like rosemary, oregano, and basil, optional
1 tb tomato paste, optional
1. Combine the tomatoes, onion, garlic, and oil in a wide, deep skillet (we often use a small pot, but the wider, the better). You read that right – just put it all in the pot together. If you are adding herbs, add everything but fresh basil now.
2. Simmer for 20-30 miutes, stirring occasionally, until the excess water is cooked off and the oil has separated. As it cooks, add optional wine to taste, and at the end, add salt and pepper to taste (and fresh basil if you are using it).
3. If you want a smoother sauce, puree it to your liking with a blender – the immersion blender really comes in handy here.