Make a big batch of sauce, save your Future Self.
My daughters have been eating pasta with tomato sauce since they were babies, when they used to grab fistfuls of spaghetti off of their highchair trays, staining their little cheeks orange as they ate.
Now that they're older, the girls still request pasta several nights a week, so I always keep a stash of homemade tomato sauce on hand. We often simmer meatballs in it , but the wonderful thing about tomato sauce is that it's actually incredibly versatile. You can use it as a base of a chicken cacciatore–type braise, you can spice it up and poach eggs in it, you can add it to soups and stews—the list goes on.
Since I like to make a big batch, I keep the recipe as simple as possible: just olive oil, garlic, sweet onions, canned tomatoes, and oregano. You don't need to mince anything since the sauce will be puréed with the immersion blender after cooking, a trick that not only saves time and thickens the sauce, but also helps to avoid toddler-style freakouts about unwelcome bits of onion or chunks of tomatoes.
Once the sauce has cooled, you can divide it up, putting some of it into the fridge and a few containers of it into the freezer. Here's the recipe—and 8 ways you can use it to make quick, easy meals:Grill a few Italian sausages until crisp and brown, slice them up, and toss them with some of that tomato sauce for a quick protein you can serve on crusty buns or over pasta.
You can use any chicken you happen to have on hand—drumsticks, thighs, even skinless, boneless chicken breasts, but I love to use a whole, cut-up chicken. Brown the chicken in a large pan, add a couple of sliced red bell peppers and onions, maybe a handful of sliced mushrooms if you have them, and then pour in the tomato sauce and let the whole thing simmer until the chicken is cooked.With the tomato sauce ready to go, meatballs will come together in minutes.
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