By Angela Stephens
Gannett News Service

Sometimes, dinner's just got to be fast. But not fast food.

On those evenings, it is nice to know you have your own kitchen arsenal - a pantry and fridge full of staples and an easy-to-recall working knowledge of how to get a quick meal on the table.

We might even impress ourselves with what we can come up with in a pinch.

Those hurry-up meals are often helped along by fast-and-easy sauces that bring an ordinary dish to life.

These sauces can dress up just about anything. Of course, the great standby is pasta, as it is quick to make, filling and satisfying, and you can ladle an infinite number of sauces on top for that fast and tasty meal.

But a quick sauce also can - and does - work wonders on vegetable dishes or casseroles, sauteed tofu or tempeh, pan-fried polenta squares, or just about any vegetarian Mexican dish you can think of. Use one to top off a cheesy enchilada or refried bean burrito, or wrap up canned black beans in a whole-wheat tortilla and top with a zesty sauce.

Sound good? Here are fast-and-easy sauces you can whip up in a jiffy whether you need to or not:

Basic tomato: Start with a 28-ounce can of crushed tomatoes. After sauteing some chopped onion and garlic in a bit of olive oil, add the tomatoes (don't drain them!) and season with salt, pepper, and dried thyme and basil. It's ready for the table. If, however, you have a little more time and are so inclined, you can add any number of ingredients to this basic sauce to dress it up. A splash or two of wine, some chopped mushrooms, olives, canned artichoke quarters, a handful of fresh baby spinach or even some vegetarian sausage crumbles can be added. Makes about 2 cups.

Basic white: This is so much easier than you would think. Melt 4 tablespoons of butter in a medium saucepan over medium-low heat. Add 1/4 cup of flour and stir until thick and bubbly. Add 1/2 teaspoon salt, 1/4 teaspoon ground black pepper and 1/4 teaspoon ground nutmeg (optional). Stir in 2 cups of milk, whisk and stir constantly over medium-high heat. Bring to a boil and boil for one minute When sauce is thickened, it's ready. This is great as-is over spinach-pasta casseroles, or add 1/4 cup of grated Parmesan and turn it into an Alfredo sauce. Eliminate the nutmeg and add 2 cups grated Cheddar for a cheesy sauce to top macaroni or steamed broccoli or cauliflower. Makes about 2 cups.

Roasted red pepper: Roast four or five large red bell peppers under a broiler or on high heat on a gas grill, turning occasionally, until all sides are black. This takes about 5 to 7 minutes. Place roasted peppers in a plastic bag for about 5 minutes to allow the skin to blister off more easily. When cool enough to handle, peel off the scorched skins and remove stem and seeds. Puree roasted peppers in a food processor or blender with salt, to taste. Your sauce is ready to use, or you can transfer it to a small saute pan to warm again on a medium-low heat and add a bit of basil or thyme, a splash of white wine, or 1/4 cup of half-and-half for a creamier red pepper sauce. Makes about 1 cup.

• Another quick sauce comes from 1,001 Low-Fat Vegetarian Recipes (Surrey: $19.95) by Sue Spitler (Surrey, $19.95). It's perfect for those quick Mexican dishes.

Jalapeno con Queso

Vegetable cooking spray

1 teaspoon finely chopped jalapeno pepper

1 teaspoon ground cumin

1/2 teaspoon dried oregano leaves

8 ounces reduced-fat pasteurized processed cheese product, cubed

1/3 cup milk

11/4 cups shredded fat-free Cheddar cheese

Spray medium saucepan with cooking spray. Heat over medium heat until hot. Saute jalapeno pepper until tender, about 2 minutes. Stir in cumin and oregano. Add processed cheese cubes and cook over low heat, stirring until melted. Stir in 1/3 cup milk and Cheddar cheese. Add more milk if needed. Cook until hot, 1 to 2 minutes. Makes about 2 cups.