# Grandma Peters' Sauce
Author: Alysa Slavinsky and Theresa Peters Ingredients Olive Oil 1 big onion Granulated garlic, garlic powder, or 1 to 2 fresh garlic cloves 1 gallon Hunt’s crushed tomatoes 1 tiny ...

Author: Alysa Slavinsky and Theresa Peters

### Ingredients

- Olive Oil
- 1 big onion
- Granulated garlic, garlic powder, or 1 to 2 fresh garlic cloves
- 1 gallon Hunt’s crushed tomatoes
- 1 tiny can tomato paste (if sauce is too thin)
- Romano or Parmesan cheese
- Dash of sugar
- Dash of parsley
- 3 bay leaves
- Dash or oregano
- 1 tablespoon basil
- Hard-boiled eggs, peeled (optional)
- Grandma Peters’ meatballs, cooked sausage, or Braciola

### Instructions

- In 8 quart pot, sauté onions in oil (enough to skim the bottom of the pot) on medium low heat until they are lightly golden brown.
- Pour in crushed tomatoes and 121​ to 2 cups of water.
- Stir.
- If it looks watery, pour in the paste.
- Pour in bay leaves, cheese, sugar, parsley, oregano, and basil.
- Make sauce start to bubble slowly. Grandma used medium heat.
- Cook, covered, for 1 hour to 1 hour and twenty minutes.

> Tip

> You can freeze and use later.

> Quote

> “I remember eating Grandma’s Sauce and having Grandpa tell me the story of when his Grandma Carmella would hard-boil eggs to put in his pocket to go to school on cold winter days in Rochester.

> To this day, when I make “sauce,” I always toss in a few hard-boiled eggs. My guests often cringe, question, and almost always refuse, though some are brave. I had always thought that the concept of hard-boiled eggs served in sauce was from the “old country”… a tradition passed on by many generations. I have since found out that Grandma Peters really just started this years ago for her children. The story says that she started cooking the sauce so early on Sunday morning, that when her children woke up, she just served them a hard-boiled egg in sauce for breakfast! And so although it may not be from the old country, it has become a tradition passed on from one generation to the next. Cheers to eggs in the sauce!” - Laurie Peters.