SUNDAY SAUCE

 

This kitchen tool is as much a part of my childhood as Coney Island and Davy Crockett. The Foley Food Mill was put to use every Sunday morning to grind the plum tomatoes for Gram’s Sunday Sauce. It breaks down the tomatoes and removes the seeds so that the resulting sauce is smooth and sweet. When each of her children were ready to fly from the nest, my mom made sure we had one of these and an …8″ Faberware fry pan so we could make proper manicotti shells. I guess she figured that with these two tools we could find our way in the big world and still stay true to our roots. It’s hard to make a small batch of this sauce but here’s a recipe that uses just one can of tomatoes.

Sunday Sauce
2 tablespoons olive oil
1 medium onion, chopped fine
1 can (28 ounces) San Marzano Peeled Plum Tomatoes
1 bay leaf
2 cloves garlic
1 teaspoon oregano
1/2 teaspoon basil
1 teaspoon salt (or to taste)
few red pepper flakes (optional)
2 tablespoons tomato paste
meat: meatballs, sausage and/or spare ribs

Heat the oil in a saucepan over medium heat. Add the chopped onions and cook gently until they are wilted and translucent. Grind the tomatoes into the pan over the cooked onions. Bring to a boil and then reduce to a simmer. Add the garlic and spices and simmer for an hour. Stir in the tomato paste. If using meat, it should be browned before adding to the sauce. Bring back to a boil then reduce again and partially cover. Cook another 2 hours at a very low simmer. Add more salt if necessary. Remove the bay leaf before serving.