Sunday Sauce and Meatballs

Recipe provided by Louise Keefe from the Emerson House Cookbook, Cornucopia.


6 cans (28 ounces) Pastene San Marzano Italian tomatoes
1 whole bulb of elephant garlic
1 medium sweet onion
extra virgin olive oil
1 medium yellow onion
2 small cans of tomato paste
fresh sweet basil, chopped



  1. In a large pot, cover bottom with a good, virgin olive oil, set to medium. Finely mince garlic and onions, cook until translucent. Add sweet basil and 2 cans of tomato paste (rinse out can with water and add to sauce) stirring constantly.
  2. Pulse Pastene tomatoes in blender until liquefied, add to sauce. Add more fresh chopped basil.
  3. Simmer for approximately five hours uncovered, stirring occasionally.  Your family will love you!

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