Sicilian Egg Patties - cooking recipe

Ingredients

Sauce
2 (14 1/2 ounce) cans peeled diced tomatoes
1 large onion, finely chopped
3 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons tomato paste
water
3 tablespoons chopped fresh basil
salt
Egg Patties
1/2 cup plain dried breadcrumbs
1/2 cup grated romano cheese (about 3 1/2 oz)
1/2 cup chopped italian flat leaf parsley
1 clove garlic, minced
6 large eggs, beaten
salt and pepper
4 tablespoons olive oil

Preparation

Sauce: Saute onion in oil in a heavy sauce pan until soft.
Add tomatoes, garlic, and tomato paste.
Bring to a boil then reduce heat and simmer 10 minutes, adding water if sauce gets too thick.
Season with salt, add basil, stir and remove from heat.
Patties: Mix together all ingredients except oil.
Heat oil in a 12 inch skillet.
Working in batches, drop rounded tbls of egg mixture into skillet and cook patties until golden and puffed, about 2 minutes per side.
Drain on paper towels and adding more oil to skillet as needed.
To Finish: Add tomato sauce and patties to skillet and simmer turning once for 5 minutes total.