Recipe - Raos Marinara Sauce

2 Imported italian plum
tomatoes with basil;
(preferably those labeled
“san marzano”) (28ounce
cans)
One fourth cup Finequality olive oil
2 ounce Fatback or salt pork;
optional
3 tablespoon 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 mediumlow 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

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Recipe by: the new “Rao's Cookbook.”

Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 28, 1998