Ingredients Jump to Instructions ↓

  1. 1 loaf Ciabatta bread, cut in half lengthwise

  2. 2 1/2 cups Emeril's Basic Tomato Sauce , recipe follows, or store-bought pizza or pasta sauce

  3. 2 1/2 cups coarsely grated mozzarella cheese

  4. 6 large leftover meatballs, sliced into thin rounds

  5. 1/2 yellow onion, thinly sliced

  6. 2 teaspoons red pepper flakes

  7. 1/4 cup grated fresh Parmesan cheese

  8. 1 tablespoon olive oil

  9. 3/4 cup chopped yellow onions

  10. 1 teaspoon minced garlic

  11. 1/4 teaspoon salt

  12. 1/4 teaspoon dried basil

  13. 1/4 teaspoon dried oregano

  14. 1/8 teaspoon ground black pepper

  15. 1 (28-ounce) can whole peeled tomatoes, broken into pieces and their juices

  16. 1 (15-ounce) can tomato sauce

  17. 4 teaspoons tomato paste

  18. 1 cup chicken stock or water

  19. 1/2 teaspoon sugar

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F. Place the 2 bread halves on a large baking sheet. Spread the tomato sauce evenly over both halves and top each with the Mozzarella cheese. Arrange the meatballs over the cheese and top with sliced onions, red pepper flakes and mozzarella cheese . Bake until the cheese is bubby, the bread is toasted, and the onions are wilted and start to color, about 20 minutes.

  2. Heat the olive oil in a medium pot over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 4 minutes. Add the tomatoes and their juices, the tomato paste , water, and sugar, and stir well. Bring to a boil. Lower the heat to medium-low and simmer uncovered until thickened and fragrant, about 30 minutes, stirring occasionally. Remove from the heat and adjust the seasoning to taste. Use as needed to top pasta or pizza.

  3. Makes 5 cups


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