Tomato sauce
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Coarsely purée tomatoes with their juice in a food processor using the pulse setting. You can also
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use a potato masher.
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Heat oil in a saucepan over medium heat. Sauté the garlic, stirring until golden brown. Add tomatoes,
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sugar, and salt.
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Bring to a boil, reduce heat, and simmer gently for 10 to 15 minutes.
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Adjust seasoning as needed.
Meatballs
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Preheat oven to 180°C (350°F).
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Dip bread cubes in milk and then crumble them by hand.
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Mix together all meatball ingredients except the olive oil and cheese in a large bowl.
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Cook about 30 mL (2 tbsp.) of meat mixture in the microwave or a skillet to verify seasoning. Adjust as needed.
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Make meat mixture into 4-cm (1½-in.) balls.
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Fry meatballs in the olive oil in a large skillet (in 2 or 3 batches if necessary).
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Pour tomato sauce into a gratin dish, place cooked meatballs on top, and sprinkle with grated cheese.
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Bake for 20 to 25 minutes until cheese is melted and starts to brown. Place under the broiler if necessary.
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Serve with rapini, broccolini, or buttered short pasta.
TIP:
To remove olive pits, place olives in a plastic bag and crush them using a tin can, or
simply use an olive pitter.
NO WASTE:
Use the remaining tomato sauce to prepare a quick pasta dish the next day, or freeze it.