- Heat 1/3 C EVOO
- Sautee minced shallots
- Six cloves garlic – smashed
- Continue to cook
- Salt, pepper, and a bit of crushed red pepper
- 2 bay leaves
- Continue to cook
- 6 C whole peeled tomatoes
- 3 TBL tomato paste
- Fresh bail – lots
- Two Parmesan rinds
- Continue to cook
- Reduce to thick about 30 minutes
- Remove bay
- Add vegetable stock and 1 TBL sugar
- Continue to cook
- Use stick blender to blend right in the pot
- Add lemon zest, black pepper
- Taste and adjust
- Serve with a grilled cheese sandwich on the side
Sandwich
- Blend spinach and pesto
- Drizzle EVOO to combine
- Spread on your bread
- One sheet of mozzarella
- One sheet of Provolone
- Top your sandwich
- Cut into triangles, squares or round
- Dip in eggs, and then bread crumbs
- Fry in about ½ inch hot peanut oil till golden
