Preheat the broiler. Position rack 4-6 inches from flame.
Place tomatoes, basil, 1 tablespoon extra virgin olive oil, and salt and pepper in bowl. Set aside.
Heat a medium skillet over medium high heat. Add 1 tablespoon extra virgin olive oil. Add the radicchio, green onions, sugar, salt, and pepper. Cook about 5 minutes, until radicchio is tender.
While radicchio mixture is cooking, crack the eggs into a bowl. Add the milk and parmesan cheese and beat well. Add radicchio mixture to the eggs.
Wipe out the skillet, and add 1 tablespoon oil. Pour egg mixture into skillet and cook over medium high heat, undisturbed, for about 1-2 minutes or until the bottom and sides start to set. Top with spoonfuls of ricotta cheese. Place the whole pan under the broiler for about 5 minutes or until the eggs are set and golden brown.
Slice the frittata any way you would like and serve with tomato salad.
This dinner is a little bit different, for those nights when you are sick of chicken or pasta. I’ve been making it for my family forever it seems, and my kids even love it! Score one for mom.
Start with one 28 oz can of crushed tomatoes and 1 28 oz can diced tomatoes.
Pour them into a pan and add one of the cans full of water, 1/4 cup of sugar, and 1 tablespoon of salt.
Let it bubble away on medium heat until it really thick, about and hour or so. Then once its thick blend it up with an immersion blender. If you don’t have one I highly recommend getting one. They are awesome.
While the sauce is cooking, start on the rice. Sautee 4 cloves of garlic in 1 tablespoon extra virgin olive oil.
Add the rice and stir it around to coat it in oil.
Add the water and a couple of bay leaves. Bring to a boil, cover, and reduce to low. Simmer for 20 minutes.
Now for the eggs! Fill a small skillet about halfway up with extra virgin olive oil. Then fry your eggs! The egg whites will spatter and grow bubbles, but thats ok! Cook for about 2 minutes on one side and then flip over and continue cooking until your desired doneness. Anywhere from 1-5 minutes.
Serve the eggs alongside the rice, with the red sauce. You can die happy once you have tasted this sauce!
Serve with some crusty bread and a salad and you have a complete meal!
Pour the canned tomatoes into a large skillet with high sides. Add the sugar and salt, plus one can of water. Cook over medium heat until very thick. Puree with an immersion blender or in the blender. Keep warm until ready to use.
While the sauce is cooking, make the rice. In a medium saucepan, sauté the garlic until fragrant. Add the rice and stir to coat in the oil. Add in 4 cups of water and the bays leave. Bring to a boil, reduce heat to low, cover and simmer about 20 minutes or until all of the water is absorbed.
Preheat a small skillet over medium high heat. Pour in enough oil to come about halfway up the skillet. Add eggs, two at a time. Don't worry if they spatter and bubble. That's normal. Cook for about 2 minutes and then flip over and continue to cook until your desired doneness.
To serve place the rice on a plate topped with the eggs add the tomato sauce over the eggs and the rice if desired.