Food & Cooking Recipes Breakfast & Brunch Recipes Quick Tomato Sauce By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 30, 2019 Print Share Share Tweet Pin Email Photo: Krause, Johansen Prep Time: 10 mins Total Time: 30 mins Yield: 2 cups This tomato sauce -- rich in beneficial lycopene -- tastes great over pasta, fish, or grilled chicken. It can be stored in a tightly sealed container in the refrigerator for up to five days. Ingredients 2 tablespoons olive oil ½ medium red onion, minced 4 cloves garlic, minced 1 can (14 ounces) diced tomatoes in juice 3 tablespoons dry red wine ½ teaspoon dried oregano, crumbled ½ teaspoon dried basil, crumbled Coarse salt Directions In a medium skillet, heat oil over medium heat. Add onion and garlic; cook, stirring frequently, until softened, about 7 minutes. Stir in tomatoes and juice, wine, oregano, and basil. Simmer 8 minutes or until lightly thickened. Season with salt to taste. Print