By day I work at KFOX and attend San Francisco State at home but by night I work at an essential store for those people who cant sleep and want to pick up their online shopping in the morning. So going in at midnight can screw up someones sleeping schedule a-lot especially if your day ends after 5pm.
So on my day off I woke up at 2am for some reason and couldn’t go back to bed. So I made probably the best tomato sauce for either pasta or a meatball sub. Here is the recipe if you want to try it at home.
You will need:
2 cans of San Marzano peeled whole tomato’s (has to be San Marzano they are best tomato’s ever grown)
3 cloves of garlic
1 whole yellow onion
1 tablespoon of old bay seasoning
Frozen or handmade meatballs
red pepper flakes
a bay leaf
First you want to put your meatballs in the oven and have them bake for half the time it ask you to in the packaging. In the meantime start to mince your garlic and chop your onions. once the meatballs are done let them cool down for a bit.
cover the bottom of your pot with olive oil and sear the meatballs until they have a brown crust. Add your minced garlic and sweat them til you smell the garlic and add red pepper flakes to your liking. Add your onions and caramelize them. Once caramelized add the two cans of tomato’s and crush them with a wooden spoon on the side of the pot. Add a bay leaf and a tablespoon of old bay. Bring pot to a boil then bring the heat to low and don’t fully cover the pan, just leave a little crack for the steam to release. wait half an hour then add your meatballs and let them simmer for another half an hour.
After that remove the bay leaf and add a tablespoon of unsalted butter and stir til melts. As soon as it melts ad salt and pepper to taste.
Not to toot my own horn (but I will) this is probably the best tomato sauce I have ever had and is definitely better than the pre-made stuff.