It happened one weekend afternoon. I was taking a chance on making a quick tomato sauce with minimal fuss. I was heading out of town but wanted something stashed in the freezer to greet me when I returned home. But how would could so few ingredients work together so well? This recipe originally came from “The Essentials of Classic Italian Cooking” by Marcella Hazen. Smitten Kitchen and others have adapted it. The premise is simple. Take these ingredients: Add it to a saucepan and turn on the heat. As the sauce begins to bubble, take your favorite wooden spoon and break up the tomatoes to your desired consistency. This simmers away for an hour and I added some salt, a few splashes of wine and a shot of balsamic vinegar, to taste. An easy recipe for a busy weeknight or lazy weekend day.