sketch of Bob above the Marinara Sauce like RAO's recipe.


2 cans (28 oz. ea.) imported Italian plum tomatoes with basil (tomatoes from San Marzano region if possible)
1/4 c. olive oil
2 oz. fat back or salt pork (optional)
3 T. minced onion
2 cloves garlic, minced
salt to taste
6 leaves fresh basil, torn up
1-2 pinches oregano
pepper to taste

Drain tomatoes, reserving juice. Using your hands, squeeze tomatoes and discard any stems or hard membranes; set aside. Pour olive oil into a large non-reactive saucepan over medium low heat. Cut salt pork into small pieces and sauté in olive oil til fat is rendered (about 5 minutes). Remove salt pork bits. Add onion and sauté til translucent. Add garlic and sauté about 1/2 minute. Add tomatoes, reserved juice and salt; raise heat and bring to the boil. Immediately reduce to a low simmer and cook, uncovered, for about 1 hour, stirring occasionally. Add basil, oregano and pepper and cook for 1-2 minutes. Marinara sauce freezes well and can be stored in the refrigerator.
(makes 7 cups)

Marinara Sauce Like Rao's recipe is published in our May, 2003 Menu Minder.

You may like to try these other Spaghetti Sauce recipes below: