Today, a Dear Reader
Oh, yeah, you are probably asking why I titled this post "Dump Day." Two reasons. One, this sauce is easy, pretty much a dump in a pot, heat and serve. The other reason is that I had plenty of extra time to first throw together a Pudding Cake (also a dump recipe), letting it bake while whipping up the pasta and sauce, then serve it immediately after for dessert. The cake recipe will get posted tomorrow.
Today's sauce is a variation of my other pasta sauces. This one has a tiny kick to it, just a tingle on the tongue. You still will be able to taste dessert afterwards. But if you are the type who thinks tartar sauce is over the top, then cut the hot red paprika to 1/4 of a teaspoon so you will still get flavor without the heat.
Do NOT try to substitute in regular paprika! It is pretty much powdered red coloring, but with less flavor. You can, if desired, substitute in smoked paprika.
Roasted Tomato Sauce
serves 4-6, depending upon how saucy everyone likes their pasta
1-28 oz. can (or 2-14.5 oz. cans) fire-roasted diced tomatoes, undrained
1 tsp. olive oil
1 tsp. chopped garlic (bottled ok)
1/2 tsp. hot red paprika
1 tsp. fresh oregano leaves (or 1/2 tsp. dried)
4 medium fresh basil leaves, cut up (or 1 tsp. dried)
1/2 tsp. kosher salt (optional)
1 lb. pasta, your choice
Boil a pot of water, then cook pasta according to package directions.
While pasta water is heating up, dump the roasted tomatoes with their juice into a food processor ...
... and process until almost smooth. Set aside.
Heat a 2 qt. saucepan over medium-high heat.
When hot, add olive oil, wait 10 seconds for the oil to heat up, then drop in the garlic. Stir for 15 seconds, just to release even more aroma than is already permeating the kitchen because you forgot to turn on the overhead vent, then add the paprika.
Stir another 10-15 seconds, then add the oregano and basil.
Stir for another 15 seconds, then dump in the processed tomatoes. Stir just enough to distribute the herbs, then heat, uncovered, until it starts to bubble a little. Lower heat to medium (so the bubbling won't blast sauce all over the stovetop), then continue to heat and bubble more gently until the pasta is cooked.
Drain, then plate pasta. Ladle out the sauce and serve hot (it's not necessary to ladle out a heart- or Texas-shaped blob o'sauce). If desired, optionally top with Parmesan cheese as shown.