We used this sauce on ravioli and homemade pizza, and it worked great for both. Even better, we have half the sauce still in the freezer. The recipe makes enough for what I consider 4 servings for two people (so two pasta nights and two pizzas). Now your five-minute sauce got even faster since it's lasting you four nights.
Enough about how quick, easy, and convenient it is - onto what really matters, the taste. This sauce has an amazing depth of flavor that makes it seem as if it was simmering on your stove all afternoon. The olive oil adds smoothness and richness to the sauce, while the red pepper flakes and lemon zest create a wham-bam effect to take the sauce to another level. One try and I guarantee this will replace any other quick sauce recipes you use or even the jarred stuff you have laying around.
Our Whole Foods sometimes runs out of the crushed San Marzanos, so I tend to stock up when I see them.
Toss this sauce on top of some delicious, pillowy roasted asparagus ravioli that you picked up at the Mountain View farmers market (oh wait, is that just us?). Or you can use this sauce on any kind of boxed pasta, homemade noodles, or pizza. It works great on everything because it is delicious, but not too full of flavors that it would overwhelm anything.
Blink-and-you'll-be-done Tomato Sauce
Adapted from 101 Cookbooks
Makes roughly 1 quart sauce
1/4 cup olive oil
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
3 cloves garlic, finely chopped
1 28-oz. can San Marzano crushed tomatoes
1/2 lemon, zested
Add olive oil, red pepper flakes, salt, and garlic to a cold saucepan. Turn heat to medium-high and heat for 1-2 minutes, until you just begin to smell the garlic. Stir in crushed tomatoes and bring to a simmer. Remove from heat and taste to see if you need to add more salt. Stir in zest of 1/2 lemon and enjoy over any pasta or pizza.