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6
Easy
Published 2009
A meatball should be succulent and giving, whether it is sitting in a nest of spaghetti or jammed in a crispy baguette with sauce dribbling out of the end. They should not bounce when thrown at the wall. In this recipe, I like to see them drowned in sauce.
To make the sauce, cut a small cross in the bottom of each tomato, then cut out and discard the stem bases. Place the tomatoes in a large mixing bowl. Pour over enough just-boiled water to cover and leave for 1 minute. Pour the water away and unrobe the loose skins from the flesh.
Chop the tomatoes in no particular fashion other than smallish. Put the oil in a large, shallow ovenproof c