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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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This great recipe is from Rao's Cookbook by Frank Pellegrino. This stuff sells for $7. 50 a quart in Florida. I use it with Frankie's Meatball s recipe found here on Recipezaar. This is the real deal. Ingredients:
112 ounces tomatoes with basil, whole and canned |
1/2 cup olive oil |
6 tablespoons onions, minced |
4 garlic cloves, peeled and minced |
1/2 teaspoon salt and pepper, freshly gound |
12 fresh basil, torn (optional) |
1/4 teaspoon oregano |
Directions:
1. Remove tomatoes from can and place in a large bowl, reserving juices. Crush tomatoes using your hands; remove and discard the hard core from stem end, and any skin and tough membrance, set aside.
2. Place oil in a large, nonreactive saucepan over medium-low heat. Add onion, and cook until soft and just beginning to brown, about 3 minutes. Stir in garlic, and cook until softened, about 30 seconds. Stir in tomatoes and reserved juices, season with sale, increase heat and bring to a boil. Immediately reduce heat to low and simmer until slightly thickened, about 1 hour.
3. Stir in basil, if using, oregano, and season with pepper, continue cooking 1 minute more. Remove from heat and serve.
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