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1
In a saucepan on low heat, cook the garlic in the oil for a couple of minutes, until golden.
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2
Stir in the juice from the can of tomatoes.
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3
Squeeze the tomatoes with your hand to crush them or cut them coarsely with a knife or kitchen scissors while theyre still in the can.
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4
Add them to the garlic with the basil, salt, and pepper, bring to a simmer, and cook on low heat for at least 5 minutes.
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5
Cook about a cup of chopped onions with the garlic.
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6
Before adding the garlic, cook some diced vegetables, such as zucchini, bell peppers, or carrots, in the oil until soft.
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7
Add chopped roasted red peppers.
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8
Add 1/2 teaspoon of oregano or crushed red pepper flakes.
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9
Puree the sauce in a blender until smooth.
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10
Stir about 1/4 cup of cream cheese or sour cream into the sauce just before serving.
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11
Add a couple of tablespoons of capers, sliced olives, and some red pepper flakes for a quick puttanesca sauce.
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12
Ladle over pasta, rice, polenta, broiled fish, breaded and baked eggplant rounds, or even fried eggs on toast.
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13
Dress up steamed cauliflower or green beans, or use it as the sauce for Seitan Pizza Subs (page 140).
