Good thing Nonna doesn't understand the concept of the internet, because if there was any remote possibility that she could read what I am about to write I would think twice. My mom Marcy, who my father Rocco calls the "American woman," because she is the one who lended the normal non-Sicilain half of my DNA, makes sauce at the same level if not better than Nonna's time honored red tomato sauce. What? How can this be? Apparently you don't need to have Sicilian blood to make a killer tomato sauce. For a while I couldn't seem to get it right. But I called Mom at work and in about 5 minutes she gave me all the secrets. It turned out to be the best sauce I ever made. Aside from eating it with pasta, I used it to poach farm eggs for brunch, topped with a little cheese. It was fantastic!
Marcy's Red Tomato Sauce
1-1/1/2 large onions, roughly chopped
2 cans of peeled whole tomatoes
1-2 TBSP sugar
Salt
5-6 whole cloves of garlic
Bunch of fresh basil
Sautee the onions in olive oil. Add the tomatoes and season with salt and sugar. Bring to a boil then simmer for about a half an hour. Pass the sauce through a food mill and transfer to another pot. Addthe garlic and a generous bunch of basil leaves. Bring to a boil, then a simmer for about another 20-30 minutes. Take out the garlic and basil (optional).
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5 comments:
Ah, but don't you see that the crazy Sicilian DNA has been confirmed in independant studies as being able to go airborne, meaning the "American Woman" has been infected from years of exposure!
Hence the ability for killer sauce :)
Sugar in the sauce? Brutto mascalzone!
Sounds so simple. Definitely going to put this on my "menu" next week.
And thanks for sharing!!
PS I'm going to be in NYC April 29-May 3. Do you know if the Brooklyn Flea will be running??
As I sated on my Face Book comment, when we make this in Sicily with those great fresh tomatoes, we are talking heavenly.
BTW I will not tell nonna on you.
I adore your blog!
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