“This is the sauce that made everybody show up early.” Elaine begins it before breakfast, lets the house fill with garlic and tomato, and knows it is ready when the oil makes a copper ring around the pot.
- Serves
- 8
- Prep
- 25 min
- Cook
- 3 hr
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, thinly sliced
- 2 cans whole peeled tomatoes, crushed by hand
- ¾ cup chicken broth, added gradually
- Salt, black pepper, and one small basil sprig
The way Elaine makes it
- Warm the olive oil in a heavy pot. Cook the onion slowly until the edges are deep gold, 12 to 15 minutes.
- Add the garlic and stir just until fragrant. Pour in the tomatoes and bring to a quiet simmer.
- Add the broth gradually, listening for the hard sizzle to soften. Season lightly.
- Simmer uncovered for about 3 hours, stirring from the bottom. It is ready when a copper-colored ring of oil appears at the edge.