14.5-ounce can stewed tomatoes
3 tablespoons extra-virgin olive oil
2 cloves garlic, peeled and lightly crushed
1/2 teaspoon salt, or to taste
A handful of fresh basil or other herbs, shredded or torn
Pour the whole and stewed tomatoes into a large bowl and use a potato masher or your hands to break them into coarse chunks. Set aside.
In a large saucepan over medium heat, warm the oil and garlic. When the garlic starts to sizzle and releases its fragrance, carefully add the tomatoes (the oil will splatter). Increase the heat to medium-high and bring the tomatoes to a simmer. Add the salt and reduce the heat to medium. Simmer, uncovered, for 30 to 35 minutes, stirring occasionally, until the sauce has thickened and the oil has separated from the tomatoes. (Reduce the heat to medium-low if it is simmering too fiercely.) Turn off the heat and stir in the basil or other herbs.
Per serving: 152 calories, 3 gm protein, 13 gm carbohydrates, 11 gm fat, 0 mg cholesterol, 1 gm saturated fat, 322 mg sodium, 3 gm dietary fiber
Tomato and Tri-Color Pepper Sauce
Makes 5 to 6 cups, enough to sauce 2 pounds of pasta
This recipe works well over pasta or breaded chicken or veal cutlets. I also like to fry eggs in it as sort of an Italian version of huevos rancheros.
Basic Canned Tomato Sauce (basil omitted; see recipe above)
1 clove garlic, peeled and crushed
2 tablespoons extra-virgin olive oil