Basics - tomato sauce

I recently discovered the best tomato sauce I've ever had. You will not believe that it does not involve cooking for hours. As a matter of fact it involves just heating. Take one 28 oz can of whole roma tomatoes. Squeeze them to get some liquid out of their centers. Put the tomatoes into your food processor and reserve the juices. Add some olive oil, some salt and pepper, some garlic, some onion powder (all of the amounts are negotiable). Pulse until the tomatoes reduce to very small bits. It's best not to completely puree them. Put them (with the reserved juices) into a saucepan and heat to a simmer. Let them bubble slowly for 10 minutes. If you want this to be a little thinner, add some chicken stock. You're done! That is if you've tasted it and adjusted the seasonings. Make pasta, make ravioli, make shrimp and grits, go crazy. I can hardly wait until I can get fresh tomatoes to make gazpacho!