CookTeaser

A CookTale

There are so many, more than just good Marinara Sauce brands at better food markets. Rao’s, Mario Batali, Lidia Bastianich to mention just three. But for those willing to start from scratch, I add the version that I use, which I adapted a while back from the wonderful Rao’s Cookbook.

INGREDIENTS

2 28 ounce cans of Italian Plum Tomatoes with Basil, preferably imported San Marzano Tomatoes
1/2 cup of EVOO
4 ounces of Fatback or Salt Pork
4 TB of minced Onion
3 Garlic Cloves (peeled & minced)
Sea or Kosher Salt & Black Pepper to taste
12 leaves fresh Basil torn, (optional)
1 tsp of dried Oregano

METHOD

1. Remove the Tomatoes from the can, reserving their juice . Using your hands, crush the Tomatoes. Gently remove & discard the hard core from the stem end & any skin or tough membrane & save the Tomatoes in a large bowl. Set aside.

2. Put the EVOO in a large, nonreactive saucepan over medium-low heat. Cut the Fatback or Salt Pork into a small dice & add it to the pan. Saute for about 5 minutes or until its fat has been rendered. Remove & discard the meat.

3. Add the Onion & saute for 3 minutes or until translucent & beginning to brown. Stir in the Garlic & saute for 30 seconds or until just softened. Stir in the Tomatoes, reserved juice & Salt.

4. Raise the heat & bring it to a boil. Immediately reduce the heat to a very low simmer & cook for just about an hour or until flavors have combined & the sauce has slightly thickened. If you prefer a thicker sauce, simmer for an additional 15 minutes.

5. Stir in the Basil, Oregano & Pepper. Cook for an additional minute. And the sauce is made.