Here I am going to talk about how to make a quick and easy tomato sauce whose flavor is incredibly tasty. A tomato sauce recipe that is quick, straightforward, and simple to make, and it is one of our personal favorites. The flavor is crisp and fresh, and the color is a brilliant shade of red that oozes the essence of tomatoes. Tomato sauce is the topic of our conversation today. The week before, while I was sitting in an airplane miles above the expansive plains of the midwest, in the midst of a flurry of turbulence, it suddenly occurred to me that I've never given you the recipe for my all-time favorite tomato sauce. I have included the recipe in one form or another in both of my books; but, I have never gone into further detail on my page about why it is the "little black dress" of my cooking repertory. I'm well aware that many of you have idealized conceptions of what a nice tomato sauce ought to be like. I am aware that it is going to be a challenge for me to convince you to give up some of those rich, meaty sauces that are made by slowly boiling the ingredients for a long time. On the other hand, I'm going to urge you to give this recipe for tomato sauce, which is a real winner, a try. 
The only thing that has to be chopped up is a few cloves of garlic, and it can be put together in about five minutes. Because there is not much to compete with the flavor of the tomatoes, it has a brilliant red hue and emits the essence of tomatoes. This is due, in part, to the fact that there is not much to obscure the flavor of the tomatoes. The majority of the recipes for tomato sauce found in this sphere (particularly in the United States) call for a wide variety of components. Some people like to begin the process by browning onions and ground beef to create a sauce that is similar to a chunky stew, while others prefer to utilize carrots and celery in addition to a wide variety of dusty dry herbs and seasonings. This recipe is going to be the complete antithesis of everything else you've ever tried, but in the best possible ways. You wouldn't go to the beach wearing a coat made of wool, right? To me, this is how it feels to eat heavy foods like spaghetti and tomato sauce when the weather is warm. This sauce is a reasonably clean expression of tomatoes that is complemented with a bit of edge from crushed red peppers, a hint of garlic, and a touch of my secret ingredient, which is a touch of lemon zest, which lends its citrus aroma and a bit of a surprise to the party. 
When you create this sauce for the very first time, I suggest serving it on top of ravioli that are filled with ricotta and are light and airy. Beyond that, there are a great many other possibilities to investigate. It is transcendent in any and all baked pastas and casseroles based on pasta (make sure you use a generous amount of zest). You'll have a gorgeous bowl of noodles after tossing it with spaghetti noodles of high quality, sprinkling it with freshly chopped basil, and finishing it off with a dusting of Parmesan. Outside of the domain of pasta, I use it as the substrate for thin-crust pizzas, in my thousand-layer lasagna, as the structure for stuffed shells, as the foundation for soups, and as a technique to tie together a variety of "grain bowls." For instance, quinoa that has been tossed with a little amount of tomato sauce, your preferred type of protein, and some flavorings like basil and a little bit of cheese is a dish that is not only easy but also satisfying. To tell you the truth, this is my favorite pizza dough, and I like to top it with fresh basil and mozzarella. Be sure to pay close attention to the recipe headnotes in order to determine the type of crushed tomatoes to purchase. I have high hopes that you will adore this sauce just as much as I do and will value it more for what it is than for what it is not. Variations A bit richer. There are times when I'll add a dash of cream immediately before turning off the heat, which will completely alter the nature of the sauce. 
It will become silky with a little of richness, but it will still be bright, and it won't take away from the tomatoes' role as the protagonist. Sarah said the following in the comments section below, "Mmm, I love a lovely fast San Marzano tomato sauce — mine is pretty similar, though I also put in a few capers or maybe some black olive paste if I have them on hand." I adore your perspective. Enjoy! Again, this is the epitome of effortless ease when used to cavatelli, gnocchi, or any other homemade pasta. Or, if you're not like tomato sauce, give this pesto a shot instead. Alternatively, this beloved walnut cream sauce. When it comes to the tomatoes I include in this sauce, I have very specific preferences. Look for crushed tomatoes in cans; some of the cans you find will state "with additional puree," which is also acceptable. I stay away from diced tomatoes, pass on pureed tomatoes, and don't even eat whole tomatoes. Steer clear of the crushed tomatoes that include additional ingredients like herbs and spices. If at all feasible, you should use pure smashed tomatoes. In addition, I hunt for organic crushed tomatoes, which can be difficult to find. When I do, I frequently find that they have added basil, which is also acceptable. Any unused sauce can be stored in the refrigerator for up to three or four days without losing its quality. 
INGREDIENTS 1/4 cup extra virgin olive oil 1 and a half teaspoons of red pepper flakes that have been crushed 1/2 milligram of sea salt with very fine grains 3 medium-sized cloves of garlic, cut very finely 1 crushed red tomato can with a capacity of 28 ounces one lemon's worth of zest INSTRUCTIONS In a chilled saucepan, combine the garlic, garlic powder, crushed red pepper, and olive oil. While the pot is being heated over medium-high heat, stir the ingredients together. Saute for approximately 45 seconds, or until everything is fragrant; you do not want the garlic to brown. After a couple of minutes, after stirring in the tomatoes and bringing the heat to a soft simmer, the dish is ready to serve. Take it off the fire and give it a taste while being careful not to scald your tongue (this is important). If the sauce tastes bland, this is the time to add more salt. Mix in the lemon zest, reserving some to sprinkle on top of the pasta once it's finished cooking.
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