For the sauce you will need:
A billion cherry tomatoes (or large tomatoes)
1 head of garlic, peeled
Bunches of fresh basil and oregano (or dried if you don’t have fresh)
1 large can of tomato paste
To start, wash and destem your tomatoes.
If you can’t tell from the picture above, the tomatoes are in one of those very large container that you purchase spring lettuce in, almost full to the top with cherry tomatoes.
To start, you need to remove the skin from all of the tomatoes. Now, this is a process…you will need about 30 minutes to do all this. This serves as your warning. Bigger tomatoes are a much faster process, but just didn’t taste as good. If you don’t remove the skin you will get chunks of skin that come off the tomatoes and curl up in the sauce.
Start out cutting an “X” into the bottom of each tomato. It helps in the skin removal process.
1 pound of 93% lean ground beef
salt and pepper
Assemble your ingredients and chop your onion and garlic. I used about half of an onion, but it depends of how much you like onions. If you don’t like onions, just use a couple teaspoons of onion powder.
Combine onion with ground beef, about 1/2 cup of bread crumbs, 1 eggs, 1 tablespoon of Italian seasoning, and a little salt and pepper in a bowl.