Vegan & GF

My Zia Maria Cuono and Zia Vincenza Anzelone used to repeatedly say: “Do Not Skimp on Ingredients!” Please do not buy cheap canned tomatoes, your Sunday Sauce will be flavorless…I always buy really good quality canned crushed tomatoes. Don’t Skimp! Your taste buds (and your body) will thank you!

I have met many people and tasted many restaurants that use sugar to cut the acidity of the tomatoes. This makes a Sauce sweet. I prefer using my Great Uncle Gene’s method (taught to him by his mom Adelina DeMari Conforti): Baking Soda. Add after the Sauce begins a rolling simmer, there will be a cool chemical reaction in the sauce to watch, then stir to combine and lower the heat. Allow to simmer on low, stirring every 10 minutes. Cook for 30 minutes. I grew up with Sunday Sauce being made only with Garlic, which I published in my book Kitchen Wisdom Gluten Free. But after many years this way, I sometimes add onion, which also sweetens up tomatoes.

This sauce can be prepared as a quick sauce, or doubled and used as a base for Sunday Meatballs.

2 28ounce cans Crushed Tomatoes (skinned/peeled)

3 Garlic cloves, finely chopped

1/4 small Onion ( 2 tablespoons) finely chopped

1 dried leaf or 1/2 teaspoon dried Basil, crushed

Salt/Pepper to taste

Crushed Red Chili Pepper (optional) or to taste

2 tablespoons Cold Pressed Olive Oil (certified to be made with Olives)

1 teaspoon GF Baking Soda

1/4 cup Water

First, make a Sofrito (cooking base): use olive oil warmed – add onion, a moment. Then add Garlic, continue to sauté, add crushed basil.

Gently sauté a 3 minutes. Allow everything to wilt not brown.

Then add the cans of tomatoes. Add water, salt & pepper. Stir and partially cover, cooking on medium high until it simmers. Stir, add baking soda, stir again. Baking Soda will remove acidity. Cover lid partially and simmer on low for 30 minutes – stirring occasionally. Then remove from heat and use or store in a lidded mason jar with tight fitting screw. Keeps in fridge stored in mason jar up to 7 days.

“Sunday Sauce” (c) 2023 by Liz Conforti