Contributed By Marissa Bognanno, Professional Chef and Zumba Instructor, and Author of The Boot Blog
[the table set for Sunday lunch at Cinzia's house]
(makes about 2 cups)
1 28-ounce can crushed tomatoes (San Marzano is the best)
1 yellow onion, chopped
1 clove garlic
2 tablespoons extra virgin olive oil
2 tablespoons fresh basil
In a 3-quart saucepan heat the olive oil over medium high heat. Lightly press down on the garlic clove with the side of a chef's knife, and add it to the oil with the chopped onion. Cook, stirring frequently, until soft but not brown. Add the tomatoes and bring to boil. Lower the heat to a simmer and cover. Cook for 45 minutes more, stirring to avoid burning the bottom. At the end, add enough salt to taste and the fresh chopped basil.
It felt so good to smell the sauce simmering yesterday - it almost brought me back to the good old days when my Nana used to make it and we'd all get together at her house for a Sunday feast of meatballs and pasta.
Do you do anything special for Sunday dinner?