Food & Cooking Recipes Breakfast & Brunch Recipes Quick Tomato Sauce Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 30, 2019 Print Rate It 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. Rate it Print