Beth's Super Simple Tomato Sauce

Okay, so I don't do that whole "cooking all day" thing because, well, 1) I'm in grad school 2) I'd probably burn something and 3) I have trouble planning ahead 45 minutes to bake some chicken or carrots, let alone devote hours to a tomato sauce. Here's my recipe for 10-minute tomato sauce in honor of Jackie's plea to make your own sauce. I make mine chunky-style.

Ingredients:
olive oil
2 garlic cloves, chopped
1/4 red pepper, chopped
red pepper flakes (to taste)--my fiance likes everything spicy
1 tsp. dried oregano--I like to rub it first to open up the flavor
1/4-ish onion of choice (to taste), chopped--I tend to use purple onions for everything
1 14.5oz can of diced tomatoes--I try to get salt-free or organic, but that's me
6 fresh rosemary leaves, finely chopped
basil--fresh or dried, to taste--Basil doesn't last as long in my fridge as the thyme and rosemary so I often resort to dry. I like to chiffonade fresh basil.
4-5 springs of thyme, either still on the stock if you're lazy like me or pulled off the stem
1ish tablespoon of tomato paste--about half a 6oz can, but this is just to get it to your desired thickness
salt and pepper

In a medium-small pot saute garlic, onion, red pepper, red pepper flake, and oregano (and dried basil) until soft.
Add diced tomatoes and fresh herbs, not including basil. Heat until bubbly.
Mix in fresh basil and tomato paste to get desired consistency. Allow to bubble, uncovered, until it reaches desired consistency because the diced tomatoes can be kind of wet.
Once ready, add salt and pepper to taste and serve over pasta.
If you left your thyme on the stem, starting fishing it out now.
Serves about 2.