I use Lidia’s on the NYT. Uses olive oil. Love it. But I use half the garlic and mince it.

Anonymous wrote:This is our family go-to - it is practically as simple as opening a jar of sauce. We use San Marzano tomatoes (which makes it more expensive than opening a jar of sauce, haha), and often add a pinch of sugar and/or a spoonful of creme fraiche or cream cheese at the end.

oops- now with recipe!

https://www.marthastewart.com/342166/basic-italian-tomato-sauce

This is our family go-to - it is practically as simple as opening a jar of sauce. We use San Marzano tomatoes (which makes it more expensive than opening a jar of sauce, haha), and often add a pinch of sugar and/or a spoonful of creme fraiche or cream cheese at the end.

Heat Olive oil, add garlic, then add tomatoes and leave on low simmer for 20 minutes.

Can’t get simpler than that and really delicious. Instead of fresh tomatoes can use canned tomatoes (I love fire roasted).

The Food Lab red sauce on serious eats.com

Ditto Marcella Hazan. I was skeptical but it's good and simple. Perfect for a beginner cook too!

Similar to the NYT one...

But this is what I do:

1/4 cup olive oil
1 onion half
6 gloves garlic
2 28 oz cans whole peeled tomatoes

-heat olive oil, onion half face down, and garlic cloves in saucepan on medium heat until onion and garlic is light golden brown. Add in tomatoes and bring to a simmer. Simmer low at least 2 hours. Remove onion. Add a lot of salt and pepper to taste.

Try the tiktok baked feta and tomato pasta bake if your kid would like it. It was easy.

Yuck. tomatoe, butter, that's it?

You need meat to flavor the sauce. It's not much extra work.

Get 3 large cans crushed tomatoes. Not hunts

1/2 can paste.

fry 1/3 yellow onion and about 7 garlic cloves sliced thin - fry submerged in olive oil slow and low until pretty clear.

Add fried garlic and onion to pot with tomatoe. Don't drain off all the olive oil, you need little bit in the sauce.

Add splash red wine, oregano, some parm cheese.

Next add small raw meatballs - like size of a fireball or big jaw breaker. I use 2 lbs of ground beef, def not the 93%, it's too hard and lean, mix beef with 1 egg, and about 3/4 cup breadcrumbs.

Roll each little ball and toss meatballs in sauce. simmer lowest temp possible low low about 2 hrs covered.

this is so good and easy https://www.foodnetwork.com/recipes/geoffrey-zakarian/pasta-pomodoro-for-two-4655466

The Marcella Hazan sauce is the only thing that everyone in my house eats. Make a double batch - great on pasta, as pizza sauce, and as the base for mexican red rice.

+1 on Marcella Hazan's tomato sauce. If you don't have access to NYT recipes, Smitten Kitchen has a recipe as well.

Can't go wrong with Marcella Hazan's tomato sauce. Make sure to buy good quality San Marzano tomatoes, and yes use all 5T of the butter!

https://cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-sauce?ds_c=71700000052595478&gclid=CjwKCAiA7dKMBhBCEiwAO_crFNZrqxcNxf9ukwG3u8a_Vkn77R4uQ8cgI7tyk5FZuuP4qUx3LLTxlBoCF3MQAvD_BwE&gclsrc=aw.ds

Giada has a great simple red sauce: https://www.foodnetwork.com/recipes/giada-de-laurentiis/simple-tomato-sauce-recipe3-1942273

If your looking for a meat sauce: https://www.foodnetwork.com/recipes/giada-de-laurentiis/simple-bolognese-recipe2-1956219

My teen wants to make dinner for everyone. I’m looking forward super easy and deckhouse to set her up for success. Any good ones?