Growing up, my family had a tradition that whoever got the bay leaf had to do the dishes.
Recipe information
Yield
makes 5 cups
Ingredients
Extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
2 (28-ounce) cans whole plum tomatoes
5 fresh basil leaves, cut in fine ribbons
2 tablespoons chopped fresh flat-leaf parsley
2 bay leaves
Pinch of red pepper flakes
1/2 teaspoon sugar
Sea salt and freshly ground black pepper
Preparation
In a large pot over medium heat, heat a 3-count drizzle of oil until hot. Add the onion and garlic and sauté for 5 minutes, or until the onions begin to appear translucent. Hand-crush the tomatoes and add them, along with their liquid, to the pot. Toss in the herbs, red pepper flakes, and sugar; season with salt and pepper. Lower the heat and simmer for 45 minutes, uncovered. Stir occasionally.
Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter
