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.

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