*  Exported from  MasterCook  *
 
                     MARINARA SAUCE (FOOD & WINE, 1990)
 
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Italian                          Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            Extra-virgin olive oil
    2       sm           Garlic cloves, minced OR
                         Crushed and peeled*
    2 1/2   lb           Plum tomatoes, peeled,
                         Seeded and finely chopped
                         OR one 35-oz. can and one
                         14-oz. can of Italian plum
                         Tomatoes, lightly drained
                         And finely chopped
      1/4   ts           Salt
      1/2   ts           Pepper
    2       tb           Shredded fresh basil
 
   1.  In a medium nonreactive skillet, heat the oil over moderately low heat.
   Add the garlic and cook, stirring, until golden, about 4 minutes. Discard
   the garlic if desired. 2. Add the tomatoes, salt and pepper. Cook, stirring
   occasionally, until thickened, about 30 minutes. Soft bits of tomato will
   remain, and the sauce should be thick enough to hold its shape on a spoon.
   (The sauce can be made ahead and kept covered in the refrigerator for up to
   4 days or frozen for up to 3 months.) Stir in the basil just before
   serving. * Crushed, peeled garlic cloves can be discarded after browning
   for a very subtle flavor or left in and discarded at the end of cooking for
   a slightly more emphatic garlic taste. More often than not I used minced
   garlic and leave it in.  This gives the sauce a strong garlic flavor. NOTE:
   Many southern Italians refer to a quick tomato sauce as “marinara” because
   it could be made at a moment’s notice by a fisherman’s wife upon her
   husband’s return.  Serve over breaded or fried foods or mixed into baked
   pasta dishes or spaghetti, it is the most common southern Italian tomato
   sauce.  I like to make a simple marinara, which I can later adjust by
   adding sauteed onions, other fresh herbs, such as oregano, parsley,
   marjoram or rosemary, or by adding hot peppers.
  
 
 
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