Micheles Favorite Tomato Sauce Recipes

THE BEST TOMATO SAUCE

Steps:

• Combine the olive oil and garlic cloves in a large saucepan over medium-low heat and cook, stirring occasionally, until the garlic is soft and golden brown, about 6 minutes (do not let the garlic burn). Once the cloves are nicely browned remove them from the pot with a slotted spoon and set aside.
• Add the onion to the garlic-infused oil and cook until translucent, about 5 minutes. Crush the can of San Marzano tomatoes into the pot with your hands, then fill the can with water and pour it into the sauce. Stir in the crushed tomatoes, tomato sauce, tomato paste, granulated garlic, onion powder and crushed red pepper flakes. Season with salt and pepper.
• Finely chop the reserved browned garlic cloves and add to the sauce.
• Stir in the Parmesan rind, if using, and the basil sprig. Bring the sauce to a simmer and cook, stirring occasionally, until it has deepened in color and reduced slightly, about 1 hour 30 minutes (if the sauce begins to scorch, lower the heat). Season to taste with salt and pepper. Discard the Parmesan rind and basil before serving.

MICHELE'S FAVORITE COOKIES

Steps:

• Liberally dust surface of the pastry and your board with sugar. Roll pastry to about 4 inches wide and 10 inches long. (The more sugar you manage to work into the dough, the more caramelized and scrumptious the cookies will be.)
• Press sugar over the top with a rolling pin; turn dough over and press sugar in on the other side. Fold each long side of the pastry, towards the middle and dust this with sugar; now fold pastry in half, dust with sugar and gently apply pressure to the top to flatten it out and even it up. With a knife or bench knife, cut across the length of the dough into 3/8th-inch wide cross pieces.
• Transfer cookies to a parchment lined cookie sheet. Shape the cookies by turning edges out to approximate a bell shape or by turning edges in. Dust with more sugar and refrigerate for 1 hour. Preheat the oven to 400 degrees. Remove cookies from the fridge and place the in the oven. Bake for 10 to 15 minutes or until sugar on top begins to caramelize and turn golden brown. Turn over and bake for another 5 minutes or until second side is golden (watch them carefully because they burn easily) Cool on a rack; serve with fresh berries or oranges)
• Liberally dust surface of the pastry and your board with sugar. Roll pastry to about 4 inches wide and 10 inches long. (The more sugar you manage to work into the dough, the more caramelized and scrumptious the cookies will be.)
• Press sugar over the top with a rolling pin; turn dough over and press sugar in on the other side. Fold each long side of the pastry, towards the middle and dust this with sugar; now fold pastry in half, dust with sugar and gently apply pressure to the top to flatten it out and even it up. With a knife or bench knife, cut across the length of the dough into 3/8th-inch wide cross pieces.
• Transfer cookies to a parchment lined cookie sheet. Shape the cookies by turning edges out to approximate a bell shape or by turning edges in. Dust with more sugar and refrigerate for 1 hour. Preheat the oven to 400 degrees. Remove cookies from the fridge and place the in the oven. Bake for 10 to 15 minutes or until sugar on top begins to caramelize and turn golden brown. Turn over and bake for another 5 minutes or until second side is golden (watch them carefully because they burn easily) Cool on a rack; serve with fresh berries or oranges)

MARCELLA HAZAN'S TOMATO SAUCE

Steps:

• Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
• Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
• Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.