For the Tomato Sauce:
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon tomato paste
- One 28-ounce can crushed tomatoes
- ¼ teaspoon sugar
- 1 basil sprig
- 1 bay leaf
- Kosher salt, to taste
For the Parmesan Crisps:
- 1 cup Parmesan cheese, grated
- For the Pattypan Parm:
- ¼ cup olive oil
- 2 pounds baby pattypan squash, halved
- Kosher salt and freshly ground black pepper, to taste
- Tomato sauce
- ¼ cup Parmesan, grated
- ½ cup mozzarella balls
- Parmesan crisps, for garnish
- Torn basil leaves, for garnish
1. Make the tomato sauce: In a medium sauce pot, heat the olive oil over medium heat. Add the garlic and sweat for 2 minutes. Add the tomato paste and cook until the paste begins to caramelize, 2 minutes. Add the remaining tomato sauce ingredients and stir to incorporate. Bring to a simmer and cook until thickened, 20 minutes.
2. Meanwhile, make the Parmesan crisps: Preheat the oven to 300º. On a silpat-lined baking sheet, spread the grated Parmesan into a very thin layer. Bake until golden brown, 12 to 15 minutes. Remove from the oven and let cool completely, then break into shards and set aside.
3. Make the pattypan parm: Preheat the broiler to high. In a large skillet, heat the olive oil over medium-high heat. Add the squash and sear until golden brown, 7 to 8 minutes. Season with salt and pepper. Remove from the heat, then top the squash with the tomato sauce. Sprinkle with grated Parmesan and scatter with mozzarella balls. Place the skillet under the broiler and cook until the top is golden brown, 6 minutes. Garnish with the reserved Parmesan crisps and fresh basil, then serve.