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Fish | |
| � cup olive oil 2 medium onions, halved and thinly sliced 6 cloves garlic, chopped 3 bay leaves � cup chopped fresh flat-leaf parsley leaves � cup chopped fresh basil leaves 1 (28-ounce) can peeled tomatoes with juice, crushed by hand 1 (28-ounce) can tomato puree 1 tablespoon clam base without MSG (optional) 1 tablespoon brown sugar 1 tablespoon celery salt Dash of Worcestershire sauce Dash of ground cinnamon Kosher salt and freshly ground black pepper Red pepper flakes | |
| 1. Heat the olive oil in a large saucepan over medium heat. Add the onions and saut� until soft, about 5 minutes. Add the garlic, bay leaves, parsley, and basil, and cook for 1 minute; do not brown. 2. Stir in the crushed tomatoes, tomato puree, 3� cups water, the clam base (if using), brown sugar, celery salt, Worcestershire, and cinnamon. Season with salt, black pepper, and red pepper flakes to taste. Bring to a boil. Reduce the heat to medium-low, and simmer, stirring occasionally, until thickened, 1� hours. Remove the bay leaves before serving. | |
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