This sauce is the perfect one to make when there seems to be nothing in the house.

Yield: about 8 cups; serves 12 to 16.

1 teaspoon olive oil
1 small Spanish onion, chopped
4 to 6 garlic cloves, coarsely chopped
5 16-ounce cans diced tomatoes, undrained
½ cup dry white or red wine
1 tablespoon dried basil
8 fresh basil leaves, chopped or julienned (optional)
Freshly grated Parmesan cheese

1. Place a large skillet over medium heat and when it is hot, add the oil. Add the onion and garlic and cook until tender, about 5-7 minutes. Add the tomatoes, wine, and dried basil. Cook until thickened, about 10 minutes.

2. Serve over the pasta of your choice, garnished with the fresh basil and Parmesan cheese, if desired. Or cover and refrigerate up to 3 days or freeze up to 1 month.

From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)