Quick Tomato Sauce

1 28 oz package diced tomatoes
2 medium garlic cloves
1 tsp water
2 TBSP extra virgin olive oil
3 TBSP coarsely chopped fresh basil (or more)
1/4 tsp sugar (optional)
1/2 tsp plus 1 TBSP pure salt
1 additional TBSP extra-virgin olive oil
1/4 cup reserved cooking liquid (pasta water)
1 lb whole grain pasta

• Bring water to a boil in large pot, add 1 TBSP salt along with the pasta and cook until al dente.
• Meanwhile, crush garlic into a small bowl & stir in 1 tsp water.
• Heat 2 TBSP oil in a 10 inch saute pan over medium heat and saute garlic/water mixture until fragrant but not brown, approx 2 mins.
• Stir in tomatoes (with their juice) and simmer partially covered approx 10 mins.
• Stir in basil, sugar & 1/2 tsp salt.
• Reserve 1/4 cup cooking water before draining pasta.
• Add pasta, reserved cooking water, & remaining 1 TBSP of oil into the sauce pan.
• Cook together over medium heat for 1 min, stirring constantly, and serve immediately.

Optional Add-in:

8 oz tempeh (one package)
2 TBSP extra virgin olive oil
2 TBSP tamari/soy sauce

• Slice tempeh into small rectangles & toss in a bowl with the oil & soy sauce.
• Let marinate for 1 hour.
• Preheat oven to 350.
• Place tempeh on a cookie sheet (I like to line w/ parchment paper) and bake 10 – 15 mins.
• Once sauce is done, mix in tempeh.

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SIDE NOTES:

~ The “quick tomato sauce” recipe was adapted from “The Best Recipe” cookbook.

~  I always use a lot of extra basil.

~ This is something that can really be thrown together quickly. If opting to use tempeh, just remember to toss it together w/ the oil & soy sauce an hour or so before you want to eat so it has time to marinate. Put the tempeh in the oven when you start preparing the sauce.

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