Tomato Marinara
Serves: 5
Roxane Raynor
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
43
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Remove tomatoes from can, reserving the juice
2
Using your hands, crush the tomatoes, gently remove and discard the hard core from the stem, and remove any skin and tough membrane
3
Set aside tomatoes
4
In a large nonreactive pot over medium heat, add oil and heat
5
If using fatback, cut it into small pieces and add to the pan
6
Saute for 5 minutes or until all fat has been rendered
7
Remove and discard fatback
8
Add the onion, and saute for 3 minutes or until translucent, and just becoming brown
9
Stir in garlic, and saute for 30 seconds or until soft
10
Stir in tomatoes, reserved juice, and salt
11
Raise heat, and bring to a boil
12
Immediately reduce heat to a very low simmer and cook for about 1 hour, or until flavors have combined and sauce is slightly thickened
13
If you prefer a thicker sauce, cook for an additional 15 minutes
14
Stir in basil, oregano, pepper, and allow to cook for an additional minute
15
Remove from heat and serve