First, take a deep breath. You do not need a pantry full of Italian grandmothers or a secret family recipe. The magic trick is water, a little fat, and time. Grab your paste, some olive oil, a clove of garlic (or three), and maybe an onion if you’re feeling fancy. Oh, and salt and pepper—they’re not optional, they’re mandatory for not eating sad, red goo.
If you have a pinch of dried oregano or a stray basil leaf, that’s a bonus. But even without, this sauce will slap. Think of the paste as a super-concentrated tomato hug that just needs a little liquid love to unfurl.
