I can’t quite put my finger on why I liked this sauce so much. I think it is because it is so easy, makes a ton of sauce, and tastes just like some of the great sauces you can buy at the store, minus the added ingredients (like high fructose corn syrup)! The red pepper gives it the perfect bit of spice, barely noticeable.
I was skeptical of a sauce with no onion or garlic, but that is the beauty of this sauce, no chopping! I did use my hand dandy hand blender to chop up the tomatoes. My family does not like chunks.
2 (28-ounce) cans diced tomatoes
1 (6-ounce) can tomato paste
1 cup water
1 teaspoon dried basil
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/8 teaspoon dried oregano
1/8 teaspoon red pepper
16 ounces spaghetti, cooked (I prefer whole grain)
Stir together first 8 ingredients in a large saucepan over medium-high heat.
Reduce heat, and simmer, stirring occasionally, 60 minutes.
Serve over pasta.
*leftover sauce freezes well
**if you prefer, you can add some thawed but fully cooked Italian Meatballs (or meat-less balls) to the sauce the last 20 minutes.