Four Fast Tomato Sauces

What's the key to a quick and tasty, light tomato sauce? It's not sleight of hand -- it all has to do with the way you cook your ingredients. Simple tomato sauces are so easy to make and they can taste so much better than the jarred, store-bought alternatives. Contrary to popular belief, you can make a delicious Italian sauce without spending hours at the stove. Here are four luscious, savory sauces to dress pasta, serve with bread sticks and breaded zucchini, or even for topping pizza dough.

The Classic
This is a flavorful, easy, plain tomato sauce can be served with any pasta. Kids like this sauce since it's plain, but you'll like it since it has plenty of tangy tomato flavor.

Blend a 28-ounce can of whole peeled tomatoes in a blender or food processor until smooth. Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Add a handful of finely chopped onion, a crushed garlic clove, a pinch of salt and black pepper. Cook 5 to 6 minutes until the onions are soft. Add the tomatoes, 1/2 cup of white wine (if you have it) or 1/2 cup of water and a sprig of basil. Simmer the sauce until it thickens and season with more salt and pepper as you like. Remove the garlic and basil and serve.

The Goodfella
I dedicate this sauce to one of the best mobster movies of all times. However, I don't use a razor blade to cut the garlic -- a pairing knife will do just fine. It's got a rich garlic flavor and a slight kick from hot chili.

Blend a 28-ounce can of whole peeled tomatoes in a blender or food processor until smooth. Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Add 4 thinly sliced garlic cloves and a pinch of each -- salt, hot chili flakes and black pepper. Cook 5 to 6 minutes until the garlic begins to brown. Stir in a tablespoon of tomato paste and cook another 1 to 3 minutes, stirring constantly. Add the blended tomatoes, 1/2 cup of red wine (if you have it) or a 1/2 cup of water. Simmer the sauce until it thickens and season with more salt and pepper if you like. Serve immediately.

Tangy Puttanesca
This traditional Italian sauce gets its spunky flavor from anchovies and olives -- but I add even more flavor and protein with tuna. It's also great served room temperature if you want to make it ahead. You can even use the leftovers to top bruschetta.

Blend a 28-ounce can of whole peeled tomatoes in a blender or food processor until smooth. Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Add 2 thinly sliced garlic cloves and a handful of chopped onions. Cook 5 to 6 minutes until the onion begins to soften. Stir in a tablespoon of tomato paste and cook another 1 to 3 minutes stirring constantly. Add the blended tomatoes, 1/2 cup of red wine (if you have it) or a 1/2 cup of water. Add a handful of chopped black olives, a handful of chopped anchovies and 2 tablespoons of capers. Simmer the sauce until it thickens, then stir in one 6-ounce can of drained tuna. Season with salt and pepper if you like. Serve immediately.

Grandma's Special
I call this one Grandma's special because my Granny used to always cook her sauce with pork.

Blend a 28-ounce can of whole peeled tomatoes until smooth in a blender or food processor. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add a pork chop trimmed of excess fat. Cook 4 to 5 minutes until the chop begins to brown, then turn. Add 2 thinly sliced garlic cloves, a handful of chopped onions, and arrange around the chop. Cook 5 to 6 minutes until the onion begins to soften. Stir in a tablespoon of tomato paste and cook another 1 to 3 minutes stirring constantly. Add the blended tomatoes, 1/2 cup of white wine, if you have it or a 1/2 cup of water. Cover and simmer the sauce until it thickens and the chop is cooked through about 35 to 40 minutes. Season with salt and pepper if you like. Remove the chop and shred it, discard the bone, and return the meat to the sauce. Serve immediately.