Rao's Marinara Sauce

Makes 7 cups

Nancy Dean

Serve over any pasta. A major component in many dishes.

ingredients

2 28-ounce cans imported Italian plum tomatoes with basil (preferably those labeled “San Marzano”"
1/4 cup fine quality olive oil
2 ounces fatback or salt pork, optional
3 tablespoons minced onion
2 garlic cloves, peeled and minced
Salt to taste
6 leaves fresh basil, torn optional
Pinch dried oregano
Pepper to taste

1
Remove tomatoes from the can reserving the juice in which they are packed. Using you hands, crush the tomatoes, gently remove and discard the hard core from the stem end, and remove and discard any skin and tough membrane, Set aside.
2
Put oil in a large, nonreactive saucepan over medium-low heat. If using fatback, cut it into small pieces and add to the pan, Saute for about 5 minutes or until all fat has been rendered. Remove and discard fatback.
3
Add onion and saute for 3 minutes or until translucent and just beginning to brown. Stir in garlic and saute for 30 seconds or until just softened (see note). Stir in tomatoes, reserved juice, and salt. Raise heat, and bring to a boil. Immediately reduce heat to a very low simmer and cook for about 1 hour or until flavors have combined and sauce is slightly thickened, (If you prefer a thicker sauce, cook for an additional 15 minutes.
4
Stir in basil, oregano, and pepper, and cook for an additional minute. Remove from heat and serve.