Rao's Marinara Sauce

Title:
Rao's Marinara Sauce

Yield:
1 Servings

Categories:
Morning,
America




Ingredients:





     2    Imported italian plum


          -tomatoes with basil;


          -(preferably those labeled


          -?san marzano?) (28-ounce


          -cans)


   1/4 c  Fine-quality olive oil


     2 oz Fatback or salt pork;


          -optional


     3 tb Minced onion


     2    Garlic cloves; peeled and


          -minced


          Salt and pepper; to taste


     6    Leaves fresh basil; torn


          -optional


     1    Pinches dried oregano






 1. Remove tomatoes from the can, reserving the juice in which they are


 packed. Using your hands, crush the tomatoes, gently remove and discard the


 hard core from the stem end, and remove and discard any skin and tough


 membrane. Set aside.


 


 2. Put oil in a large, nonreactive saucepan over medium-low heat. If using


 fatback, cut it into small pieces and add to the pan. Saut? for about 5


 minutes or until all fat has been rendered. Remove and discard fatback.


 


 3. Then add onion. Saut? for 3 minutes or until translucent and just


 beginning to brown. Stir in garlic and saut? for 30 seconds or until just


 softened. Stir in tomatoes, reserved juice, and salt. Raise heat, and bring


 to a boil. Immediately reduce heat to a very low simmer and cook for about


 1 hour or until flavors have combined and sauce is slightly thickened. (If


 you prefer a thicker sauce, cook for an additional 15 minutes).


 


 4. Stir in basil, oregano, and pepper, and cook for an additional minute.


 Remove from heat and serve.


 


 Yields: Approximately 7 cups


 


 Air Date 4/28/98


 


 To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA


 Single recipes $3 / Yearly $14.95


 


 Recipe by: the new ?Rao's Cookbook.?


 


 Posted to MC-Recipe Digest by Barb at PK  
on Apr 28, 1998