5. When the dough has doubled in size, punch it down and turn it out onto a floured board. Halve the dough and roll each half into a ball. Place the balls on the floured board and lightly flour the top of each. Loosely cover each ball with plastic wrap and set aside until almost doubled again.
11/2 teaspoons extra-virgin olive oil
11/2 teaspoons minced garlic
3/4 cup diced yellow onion
11/2 cups (9 ounces, about 4 whole tomatoes with sauce) canned plum tomatoes
11/2 teaspoons tomato paste
1/4 teaspoon salt
1/2 teaspoon sugar, or to taste
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh marjoram
1. In a medium saucepan heated over medium heat, add the oil, garlic and onion. Cook, stirring occasionally, until the onion is translucent, careful not to burn the garlic.
2. Stir in the tomatoes, tomato paste, salt and sugar. Cover the pan and gently simmer for 15 minutes, stirring occasionally. Remove from heat and stir in the herbs.
3. Pass the sauce through a food mill, or purée using a food processor or blender. This makes 1 scant cup tomato sauce. Cover and refrigerate until needed.
2 small garlic cloves
1 teaspoon toasted pine nuts Small pinch red chile flakes
1 tablespoon grated Parmigiano-Reggiano
2 tablespoons extra-virgin olive oil