About once a week if you have time it's helpful to make some TOMATO SAUCE. If some vegans are stopping in for dinner, you can't go wrong with some pasta and sauce, a salad and maybe some garbanzo beans either thrown in the sauce or cooked up on the side, and perhaps some cooked greens.
Then the sauce can hang around for about a week in the refrigerator, helping out in other dishes, or repeats of a pasta dinner, or, if you live alone, you can freeze it in small portions (or in an ice cube tray, transferring it to a freezer bag) for use in soups or whenever you need a little sauce.
It's cheaper than store bought, and it tastes a lot fresher. It's also good on pizzas—homemade or store bought rounds, or even english muffin pizzas in your toaster oven for lunch, topped with your favorite vegan cheese substitute, or shredded Tofu-Lin, nutritional yeast, olive oil, oregano, and a ring of onion.
