Sunday Sauce
Is there anything better than the heavenly smell of homemade tomato sauce simmering on the stove on Sunday ? It's a tradition, in our family, to have pasta and sauce on Sundays. We usually eat our Sunday dinner, earlier than normal too. There are some Sunday mornings, when I will start the sauce before we even leave for church, and it will simmer all day. The aroma of onions and garlic cooking in the pan, then the basil and tomato sauce bubbling in the pot. I have found memories of watching my Nonno and Nonna, my aunt and my parents, getting up early on Sundays and getting everything ready for the sauce, making homemade meatballs and Italian sausage.
The longer it cooks, the better it tastes, and it's even BETTER the next day!
This is the traditional base recipe for the sauce that a lot of the family uses, but everyone seems to add their own touch to it, and that is the part of the recipe that no one shares.
I hope that you try this sauce and that it turns out wonderfully for you ! This sauce is great to use for pizza too. Note: there is no oregano. Scilians don't use oregano in their sauce, not even for pizza. It may be sprinkled on top of a pizza, but not many do..
Sunday Sauce
Ingredients
2- 3 Tablespoons Olive Oil
1 Small yellow onion diced ( or half of a large onion)
2 cloves of garlic smashed or 2 tsp minced garlic
4 15oz Cans good tomato sauce ( or 2 Large cans)
Water
1 1/2 (6oz)cans of tomato paste
3 Tablespoons Sugar
sprinkle of salt and pepper
1- 2 tablespoon of dried basil
Fresh basil for garnish
Directions
Saute diced onions and garlic in olive oil in a large pot on med/high heat. Once onions are translucent add sauce and tomato paste. Wait! Don't throw away the sauce cans ! Fill sauce cans with water, and stir to get the last bit of sauce out of the bottom, add to pot. Add sugar and sprinkle with a little bit of salt and pepper. Add dried basil. Let come to a boil, then turn heat to low, and partially cover. Let simmer - ALL DAY ! Or, at least 4 hours.Serve over your favorite pasta !
While sauce is cooking- make the rolls.
These rolls are amazing on their own, dipped in sauce, slathered with butter and Parmesan or dipped in olive oil and balsamic vinegar.
This bread dough recipe is easy and very versatile and can be used to make pizza as well. It's one of my favorites. It's rustic and delicious !
Melody's Simple Bread Recipe
2 1/2 warm water
4 tsp active dry yeast
2 tablespoon Sugar
1-2 tsp of Salt
2 Tablespoon Olive Oil
5-6 Cup of flour
egg wash ( one egg scrambled with a splash of water)
Optional: sesame seeds
Directions
Preheat oven to 420*In a large mixing bowl, or stand mixer pour warm water, sugar and yeast into the bowl. Let sit 10 min until bubbly. Add 2 cups of flour, salt and olive oil. Mix on low speed a few minutes. Stop and scrape the bowl. Add remaining flour, one cup at a time on low-med speed until dough no longer sticks to the bowl.
Turn up to higher speed, let mixer knead the dough for about 5 min.
Remove dough from bowl and knead on a lightly floured surface for another 5-10 min until smooth and springy.
Lightly grease a large bowl with olive oil, cover with a kitchen towel or plastic wrap and let rise in a warm place until doubled in size. ( approximately an hour ).
Take a small fist size amount of dough and gently roll into a snake, knot the dough within itself and place on a greased cookie sheet. Continue until all the dough is used. Cover with a kitchen towel and let rise one hour. These rolls will rise very nicely. Brush with an egg wash and sprinkle with sesame seeds.
Bake in a 420* oven for about 12-17 min.
Everyone's oven varies. I do switch mine from top to bottom rack halfway through baking.
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