For our second date my boyfriend and I went to The Meatball Shop. It’s now one our favorite places to go. I came across The Meatball Shop a few years before on a drunken friday night. He had only recently discovered it and couldn’t wait to go back. Everything on their menu is simple and delicous. The classic tomato sauce is even reminescent of what grandma would make. If my grandmother had a sauce recipe.
Since we botth love to cook for Christmas I bought him The Meatball Shop Cookbook. This led to us spending a winter day making and eating our bodyweight in meatballs. What neither of us expected was that we would love tomato sauce so much we would want to bathe in it. It’s that damn good.
We are both the type of people who agree the spicier the better. So, the last time I made this sauce I decided to tweak it a bit and add crushed red pepper. This has now become our go to tomato sauce. We use it on just about everything veggies, pizza, meatballs…to bathe in. Ok, we don’t bathe in it, but we do scrape every last drop of it out of the pot.
I’m not sure if it’s the garlic, the bay leaf or the oregano that make this tomato sauce so damn good. But, the combination of indgredients are absolute perfection. Best of all this tomato sauce makes more than enough to freeze some for later. You know, for one of those days you can’t be bothered to do much but reheat sauce and call it soup. Oh, that’s just me?
- 1/4 cup olive oil
- 1 onion, diced
- 1 bay leaf
- 1/2 teaspoon dried oregano or 1 teaspoon fresh
- 2 teaspoons crushed red pepper
- 2 garlic cloves, chopped
- 2 tablespoons tomato paste
- 2 28 ounce cans whole plum tomatoes, diced with their liquid
- Heat olive oil in large pot over medium heat
- Add in bay leaf, oregano, onions, red pepper flakes and garlic. Stir often until the onions are soft, approx. 10 minutes
- Add tomato paste and cook for 5 more minutes
- Mix in plum tomatoes and stir until the sauce begins to boil
- Reduce to a simmer for 1 hour. Stir every 5 - 10 minutes to prevent sauce from burning to bottom of pot.
- Remove Bay Leaf before serving
- I omit salt from my cooking, but you can add 2 teaspoons of salt or to your taste