Marinara Sauce

1. 1

   Remove tomatoes from the can, reserving the juice in which they are packed.

2. 2

   Using your hands, crush the tomatoes, gently remove and discard the hard core from the stem end and any skin or tough membrane.

3. 3

   Set aside.

4. 4

   Put oil in a large, nonreactive saucepan over medium-low heat.

5. 5

   If using fatback, cut it into small pieces and add to the pan.

6. 6

   Saute for about 5 minutes or until all fat has been rendered.

7. 7

   Remove and discard fatback.

8. 8

   Add onion and saute for 3 minutes or until translucent and just beginning to brown.

9. 9

   Stir in garlic and saute for 30 seconds or until just softened.

10. 10

    Stir in tomatoes, reserved juice, and salt.

11. 11

    Raise heat, and bring to a boil.

12. 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. 13

    If you prefer a thicker sauce, cook for an additional 15 minutes.

14. 14

    Stir in basil, oregano, and pepper, and cook for an additional minute.

15. 15

    Remove from heat and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.