Speedy Fast Tomato Sauce

Classic:
This is a flavorful, easy, plain tomato sauce that you can serve with any pasta. Kids like this sauce since it’s “plain”, but you’ll like it since it has plenty of tangy tomato flavor. Blend a 26-ounce can of whole peeled tomatoes until smooth in a blender or food processor. Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Add handful of finely chopped onion, a crushed garlic clove, a pinch of salt and black pepper. Cook 5 to 6 minutes until the onions are soft. Add the tomatoes, 1/2 cup of white wine, if you have it, or 1/2 cup of water and a sprig of basil. Simmer the sauce until it thickens and season with more salt and pepper if you like. Remove the garlic and basil and serve.

Lowfat Tomato-Vodka:
This sauce is popular because of its creamy texture that comes from cooking down tomatoes and adding heavy cream. My version is just as creamy, minus more than half the fat. Chop 2 pounds of fresh tomatoes in the food processor until smooth. Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Add a handful of finely chopped onion, a crushed garlic clove and pinch of salt and black pepper. Cook 5 to 6 minutes until the onions are soft. Add 2 tablespoons of tomato paste and cook an additional 1 to 2 minutes, stirring constantly. Carefully add 1/4 cup vodka and the tomatoes. Simmer the sauce until it thickens and season with salt and pepper to taste. Remove from heat and cool slightly. Stir in 1/4 cup reduced fat cream cheese until incorporated and serve immediately.

5 Minutes:

1/4 cup extra virgin olive oil
1 1/2 teaspoons crushed red pepper flakes
1/2 teaspoon fine grain sea 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, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, saute 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 carefully take a taste (you don't want to burn your tongue)...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.