Recipe by Danny Sneade
I got this receipe from Martha Stewart's website. 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."
Top Review by IrishEyes.NYC
DEE-LISH-US!!! Tastes so close to the real deal, which is about $7.99 a jar in the NYC area. Used a #10 can of crushed tomatoes in puree; 1 tsp. onion powder in place of fresh; 1/2 tsp. garlic powder instead of cloves; and 2 tsp. dried basil instead of fresh. Simmered about three hours all together. Watched it vanish in minutes...didn't see my kids come up for air until they asked for second helpings. Thanks for sharing!!
- 3175.14 g tomatoes with basil, whole and canned
- 118.29 ml olive oil
- 88.74 ml onions, minced
- 4 garlic cloves, peeled and minced
- 2.46 ml salt and pepper, freshly gound
- 12 fresh basil, torn (optional)
- 1.23 ml oregano
Directions See How It's Made
- 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.
- 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.
- Stir in basil, if using, oregano, and season with pepper, continue cooking 1 minute more. Remove from heat and serve.