For quick pasta dinners, tomato sauces are among the best. They can be made with either fresh or canned tomatoes, or with a combination of the two, and with just a trace of olive oil.
This sauce is cooked very briefly. We often prepare a big batch in late summer, buying a bushel of overripe tomatoes at the farmers’ market at giveaway price.
The sauce can then be canned or frozen in meal-size containers. Do the same, and you’ll enjoy the fresh taste of summer all through the fall and winter.
If fresh basil is available, add a few leaves, finely shredded, as you remove the sauce from the heat. Cooking fresh herbs too long causes them to lose their bright green color.