Needing something quick and easy for dinner earlier this week, I decided to throw together a quick tomato sauce that turned out to be pretty good. The idea here wasn't to try and rival my Sunday sauce, which takes a few hours to do properly, but rather to do something relatively light and easy that wouldn't take very long. I had some canned diced tomatoes on hand, so that's what I used.
Brian's Quick Tomato Sauce
3 tbsp extra virgin olive oil
2 tsp red pepper flakes
2 tbsp minced garlic
1 tsp ground white pepper
1 tsp oregano
2 cans (or 1 28 oz can) diced tomatoes
Combine the olive oil, garlic, and red pepper flakes in a pot and turn on the heat to medium-high. Stir frequently while it heats up, making sure not to brown the garlic. Add the white pepper, and after 3-4 minutes add the tomatoes and stir to combine everything.
Add the oregano and stir. Bring the sauce to a soft boil and reduce the heat to low. Let simmer for 30-40 minutes, stirring occasionally. Serve over pasta.
That's all there is to it. It needs to cook for at least half an hour so that some of the water boils off and the tomatoes start to break down a little. If you were to use crushed tomatoes or even canned tomato sauce, the cooking time could be shortened. I like using diced tomatoes so that the sauce remains chunky. Not in the recipe but pictures is some sea salt with black truffles that I added for a little kick.