I am a fan of quick and simple pasta sauces that let me avoid the mundane and oversalted flavors of Prego, Ragu, or other store-bought sauces without requiring 3 hours of slow cooking.  This is going to be the first in a series of pasta sauces that can be put together quickly but are relatively varied.

One of the best ways to prepare tomatoes for pasta sauces is to simmer them in a skillet with garlic and olive oil.  With a large cooking surface, the excess moisture evaporates and you’re left with this delicious thick, hearty tomato sauce.  You don’t need a particular variety of tomato for this sauce – all the ones I’ve tried work well.  Add in some potent herbs, flavorful meats, and aggressive cheeses and you get a sauce that can stand up to the potent tartness of the tomato sauce itself.  This time, I used rosemary and smoked bacon to add some gusto to the sauce.  However, as in all things- keep things in balance.

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