based on: Tartine Bread by Chad Robertson

• 3 cloves garlic, chopped

• 32 ounces chopped or puréed tomatoes

1. Using the skillet used to make the meatballs, drain the fat.

2. Add the garlic and sauté for about 2 minutes, till golden.

3. Add the tomatoes to deglaze the pan, stirring in the browned residue.

4. Bring the tomatoes to a boil, then reduce the heat to low.

5. Return the meatballs to the pan and simmer for 20 minutes.