[the table set for Sunday lunch at Cinzia's house]
(makes about 2 cups)
1 28-ounce can crushed tomatoes (San Marzano is the best)
1 yellow onion, chopped
1 clove garlic
2 tablespoons extra virgin olive oil
2 tablespoons fresh basil
In a 3-quart saucepan heat the olive oil over medium high heat. Lightly press down on the garlic clove with the side of a chef's knife, and add it to the oil with the chopped onion. Cook, stirring frequently, until soft but not brown. Add the tomatoes and bring to boil. Lower the heat to a simmer and cover. Cook for 45 minutes more, stirring to avoid burning the bottom. At the end, add enough salt to taste and the fresh chopped basil.
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It felt so good to smell the sauce simmering yesterday - it almost brought me back to the good old days when my Nana used to make it and we'd all get together at her house for a Sunday feast of meatballs and pasta.
Do you do anything special for Sunday dinner?