This is a quick homemade tomato sauce recipe to use over pasta of all kinds.
I served this with fish fillets, and spaghetti noodles (because I always have spaghetti noodles on hand) and a quart of home canned beets on the side.
Pour oil in to a large heavy skillet. I use my 10 inch cast iron pan. Heat. Once hot use a garlic press and press your garlic cloves into hot oil. Sauté 3 to 5 minutes or until garlic starts to brown. If you don't have a press, just finely chop your garlic and sauté.
Add tomatoes, red pepper flakes, Oregano, parsley, salt and sugar. Bring to a boil, reduce heat and simmer until it thickens a little.
Do you have a family who balks at the thinner texture of most any homemade tomato sauce? Mine love the flavor of my homemade sauces but always said they wished it were more like store bought sauce. Hurt my feelings.... after all this is HOMEMADE! How can you compare it to Ragu or any other store sauce? Humph. Well after I got over myself and dug a bit I realized it was the texture they were missing. Easy fix? A Tablespoon of corn starch. I tried it and they loved it.
So, IF desired (personally I didn't need it) add a Tablespoon or so of corn starch. It thickens up the sauce just a hint.
Adjust the amount of red pepper flakes to your taste. 2 of my sons thought this was too hot… one loved it. Heat is such a subjective thing. I thought it was perfect.