Recipe: Simple Tomato Sauce and Tomato Sauce with Zucchini and Basil

SIMPLE TOMATO SAUCE
(Ready in less than 30 minutes.)

3 to 4 tablespoons fat (extra-virgin olive oil, butter or rendered meat fat such as sausage or bacon)
3 medium garlic cloves, minced (or 1 small onion, halved and sliced thin or chopped fine)
1 (28 ounce) can crushed tomatoes (or whole tomatoes packed in puree)
Ground black pepper and salt
2 tablespoons minced fresh parsley leaves (optional)
Hot cooked pasta (for serving)

In a large saucepan or Dutch oven, heat garlic and oil together over medium-high heat until garlic starts to sizzle. If using onion, heat oil, add onions and saute until soft, 3 to 4 minutes.

Stir in tomatoes, bring to a simmer; continue to simmer over medium-low heat until sauce thickens and flavors meld, about 10 to 15 minutes (cooking time varies based on added ingredients).

Taste the sauce and season with pepper and salt, if necessary. Stir in optional parsley. Add about 2/3 of the sauce with the cooked pasta and toss. Serve, topping each portion with remaining sauce.

VARIATION:

TOMATO SAUCE WITH ZUCCHINI AND BASIL

3 to 4 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 small onion, halved and sliced
2 medium zucchini, quartered lengthwise and cut into 1/2-inch dice
2 tablespoons minced fresh basil (or 2 teaspoons dried)

Follow the Simple Tomato Sauce recipe, adding zucchini to the sauteing garlic and onions; continue to saute until the zucchini are golden, 3 to 4 minutes.

Add dried basil along with the tomatoes; add fresh basil to the fully cooked sauce.

Makes 4 servings
Source: How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart by Pam Anderson