UN'ORA DOMENICA POMODORO
It’s never too soon to talk Sunday sauce; especially when my Mum Mum’s Homemades are part of the confab. Un'ora Domenica Pomodoro (or, ‘One Hour Sunday Tomato’) is a sauce worthy of adorning fresh homemade pasta. It’s rich, tomatoey; with the right amount of zest and tang—and doesn’t, however, overwhelm the bright flavor of those eggy ribbons.
PREP/COOK TIME: 1 Hour 15 Minutes
Makes about 3 pints of sauce
INGREDIENTS
2 Tb – Extra Virgin Olive Oil
2 – 3 Cloves of Garlic, Finely Minced or Grated
1 Tsp – Red Pepper Flakes
2 Tb – Cento Double Concentrate Tomato Paste
¼ Cup – Dry Vermouth
1 (28 Oz) Can – Cento Certified San Marzano Tomatoes
2 – Whole Bay Leaves
½ Cup – Chopped Flat-Leaf Parsley
1 Tsp – Kosher Salt
½ Tsp – Coarse Black Pepper
THE NITTY GRITTY
In a large pot, heat oil at medium heat. Add garlic and red pepper flakes; cook till garlic is aromatic. Stir in tomato paste; cook for about a minute to get the rawness out. Add vermouth; simmer for a minute or so till alcohol dissipates. In a medium bowl, add tomatoes; crush by hand, or with kitchen scissors, before adding to pot along with half-can of water. Toss in bay leaves and parsley; stir to blend. Season with salt and pepper—stir, cover and simmer for about an hour; stirring occasionally. Add meatballs.
Did I mention meatballs? Perdonami. What would a Sunday sauce (Gravy? Anyone?) be without meatballs? I reference my Parm di Polpette, sans the mozzarella, to make a good thing molto buona.
Enrobe homemades with a carmine cloak of sauce. Garnish with grated Pecorino Romano or Parmigiano-Reggiano cheese and enjoy.
FEBRUARY 7, 2020
