For quick pasta dinners, tomato sauces are among the best bets. Tomato sauces can be made with either fresh or canned tomatoes, or with a combination of the two.
This basic sauce, chunky and flavorful, is cooked briefly. Tossed with pasta, it makes a carbohydrate-rich, satisfying meal in minutes. I often prepare a big batch in late summer, buying a bushel of overripe tomatoes at the farmers’ market at a giveaway price. The sauce can then be canned or frozen in small containers and I can enjoy the fresh taste of summer throughout the fall and winter. Last fall, Roy Finamore (editor and originator of this book) and I simmered up 75 pounds of tomatoes—hot, tiring work, but we’ve each reaped the rewards all year long.
If fresh basil is available, add a few leaves, finely shredded, as you remove the sauce from the heat.