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1
Heat 2 teaspoons of oil in a heavy small skillet over medium heat.
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2
Crack the egg into the skillet.
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3
Sprinkle with salt and pepper.
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4
Cover and cook until the white is firm and the yolk is almost set, about 4 minutes.
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5
Season with salt.
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6
Meanwhile, toast the bread until golden brown.
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7
Rub the garlic over the toast.
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8
Sprinkle with the Parmesan.
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9
Spoon the drained marinara sauce over the Parmesan.
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10
Top with the egg.
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11
Place the open-faced sandwich on a plate and serve.
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12
1/2 cup extra-virgin olive oil
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13
1 small onion, chopped
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14
2 cloves garlic, chopped
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15
1 stalk celery, chopped
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16
1 carrot, chopped
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17
Sea salt and freshly ground black pepper
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18
2 (32-ounce) cans crushed tomatoes
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19
4 to 6 basil leaves
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20
2 dried bay leaves
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21
4 tablespoons unsalted butter, optional
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22
In a large casserole pot, heat oil over medium high heat.
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23
Add onion and garlic and saute until soft and translucent, about 2 minutes.
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24
Add celery and carrots and season with salt and pepper.
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25
Saute until all the vegetables are soft, about 5 minutes.
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26
Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick.
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27
Remove bay leaves and check for seasoning.
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28
If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
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29
Add half the tomato sauce into the bowl of a food processor.
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30
Process until smooth.
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31
Continue with remaining tomato sauce.
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32
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags.
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33
This will freeze up to 6 months.
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34
Ease of Preparation: Easy
