Heat 2 teaspoons of oil in a
heavy small skillet over medium heat. Crack the egg into
the skillet. Sprinkle with salt and pepper. Cover and
cook until the white is firm and the yolk is almost set,
about 4 minutes. Season with salt.
Meanwhile, toast the bread until golden brown. Rub
the garlic over the toast. Sprinkle with the Parmesan.
Spoon the drained marinara sauce over the Parmesan. Top
with the egg. Place the open-faced sandwich on a plate
and serve.
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium high
heat. Add onion and garlic and saute until soft and
translucent, about 2 minutes. Add celery and carrots and
season with salt and pepper. Saute until all the
vegetables are soft, about 5 minutes. Add tomatoes,
basil, and bay leaves and simmer covered on low heat for
1 hour or until thick. Remove bay leaves and check for
seasoning. If sauce still tastes acidic, add unsalted
butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food
processor. Process until smooth. Continue with remaining
tomato sauce.
If not using all the sauce, allow it to cool
completely and pour 1 to 2 cup portions into freezer
plastic bags. This will freeze up to 6 months.
Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Ease of Preparation: Easy
