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2½ to 3 cups
Easy
By Richard Sax
Published 1997
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