This easy, all-purpose tomato sauce can be used on any shape pasta, polenta, rice, quinoa, or barley.
Hands-on time: 20 minutes
Total time: 35 minutes
Makes: 4 to 6 servings
Tip: When this sauce is completely cooled, pour it in an ice cube tray. When the sauce has frozen, put the cubes in a freezer bag for up to 2 months.
2 teaspoons olive oil
2 garlic cloves, peeled, and minced or chopped
1 tablespoon dried basil
1 teaspoon dried oregano
2 (28-ounce) cans diced tomatoes, including the liquid
2 tablespoons water
¼ cup chopped fresh basil leaves
Shaved or grated Parmesan cheese
Place the skillet on the stove and turn the heat to medium-low. When the skillet is hot, carefully add the oil. Add the garlic, basil, and oregano and cook for 2 minutes.
Add the tomatoes and water and cook the tomato mixture until the color is closer to orange than red, about 15 minutes.
Sprinkle with Parmesan cheese and serve right away, or cool, cover, and refrigerate up to 3 days.