By that I mean, don't spend all afternoon cooking it--just get the ingredients in the pot and put it together. Tomato sauce, also known as Marinara sauce when it doesn't contain meat, has a mystique. That's all very well, but if you want to get a pot of spaghetti on the table you are not required to conduct a ritual. Spaghetti sauce is a classic because it is an easy-to-make staple and one of the world's great comfort foods.
Tomato Sauce is one of my Big Six items, in that anything that you eat a lot of ought to be home-made. This is an outstanding candidate for your permanent go-to recipe library, considering that if you do the organic shopping you cannot get better tomato sauce anywhere.
In order to cut out most of the work in tomato sauce, you go to tomatoes, either canned or boxed (as in Pomi which I find at Sprouts in Tucson). What I usually do is use crushed tomatoes and then add one can of petite diced tomatoes for texture. However, if you don't want to bother with it, just use crushed tomatoes or tomato sauce and you can speed up the sauce even more.
FLYING TOMATO SAUCE
From Cafe Margot
2 Tablespoons organic olive oil
1 medium organic onion, chopped
5 cloves or organic garlic, minced
1/4 teaspoon crushed red pepper (optional)
12 cups organic tomatoes in total, sauce, crushed or diced
1 teaspoon sea salt
2/3 cups chopped organic herbs such as basil, tarragon, thyme, rosemary, etc.
1/4 teaspoon ground organic white pepper
Place the olive oil in a soup pot and bring it to a sizzle. Sweat the onions and garlic until the onion has become translucent.
Add everything else and bring the sauce to a low boil. Let it simmer for an hour or so, until the flavors have combined.
If you wish, you can run an immersion blender through the sauce before serving.
By the way, most herbs for sale in the supermarkets are organic. You can usually find that on the labels.
You cook a package of pasta after that, according to manufacturer's instructions, and there you have a spaghetti dinner in record time.