As you can tell from many of my recipes, being able to make something fast is important to me. Yes, I love to take an afternoon and bake but when it comes to weeknight dinner, I want to have some hot and tasty and wonderful in front of me within 30 minutes.
Pasta or soups are usually my go to on nights like that. Mainly because they are both comfort foods to me. Both make me feel like I’ve been hugged and taken care of. No, this is not an unhealthy love of food or a way of saying that I need hugging. Don’t worry, I just really like pasta!
Anyway, here is my base recipe for a fast tomato sauce. I am always changing the ingredients up. Adding parsley or using another kind of meat. Even shrimp or clams works if you add them at the last minute Sometimes I like to make this sauce without any meat, add red wine, and then slow braise chicken in it. Soooo yummy! I’ll make sure to add that recipe at a later date. Don’t let me forget though. If you want to see that recipe, you might have to remind me at some point. So many delicious foods, sometimes I get distracted.
Fast Tomato Sauce
There are many additions or substitutions you can make with this recipe. Use this recipe as a base for whatever delicious things you want to add.
- 32 oz canned tomatoes
- 1 medium onion, diced
- ½ large green pepper, diced
- 4 cloves garlic
- ½ cup basil, chopped
- 2 tbsp balsamic vinegar
- 2 or 3 Italian sausages, casings removed
- olive oil
- salt and pepper to taste
- crushed red pepper for serving
- Heat approx 1 tbsp olive oil in a medium sauce pan over medium high heat; add the onions; saute until tender; add the sausage and cook until browned
- Meanwhile, blend the tomatoes, garlic, and vinegar until mostly smooth but some small chunks remain
- Add ½ the basil, the tomato mixture, and green pepper to the sausage; reduce heat to medium low; allow to simmer for at least 15 minutes or as long as you like (as long as you keep an eye on it, pasta sauce only gets better the longer it cooks)
- Stir in the remaining basil; season with salt and pepper
- Serve over shells or other pasta that will hold the sauce