This recipe is so easy, so tasty, and so versatile, that you will never buy a bottle of pasta sauce again! In the summer I use fresh tomatoes, but the rest of the year I use canned, and, honestly, it’s just as good. I use fire-roasted diced, in a can, for extra smokey flavor.
You can season this any way you like – you can make it spicy with cayenne or red pepper flakes or chipotle puree. You can add oregano, basil, rosemary, thyme or cilantro. You can add olives and capers to make a sort of puttanesca. You can add roasted red peppers and paprika to make it nice and smokey. You can add ground almonds or hazelnuts. You could add curry spices. You could add grated toasted beets. And of course, you could add any vegetable you’re fond of. Anything you like! My youngest son likes to eat it as though it was soup, which it would be, if you thinned it down a bit with water or milk.