• N.Y.T. Most SAVED - 04

    From Dave Drum@1:3634/12 to All on Fri Jun 23 18:39:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Classic Marinara Sauce
    Categories: Vegetables, Chilies, Herbs
    Yield: 4 servings

    28 oz Can whole San Marzano
    - tomatoes
    1/4 c Extra-virgin olive oil
    7 cl Garlic; peeled, slivered
    1 sm Dried whole chile
    +=OR=+
    pn Crushed red pepper flakes
    1 ts Kosher salt
    1 lg Fresh basil sprig
    +=OR=+
    1/4 ts Dried oregano; more to
    - taste

    Pour tomatoes into a large bowl and crush with your
    hands. Pour 1 cup water into can and slosh it around to
    get tomato juices. Reserve.

    In a large skillet (do not use a deep pot) over medium
    heat, heat the oil. When it is hot, add garlic.

    As soon as garlic is sizzling (do not let it brown), add
    the tomatoes, then the reserved tomato water. Add whole
    chile or red pepper flakes, oregano (if using) and salt.
    Stir.

    Place basil sprig, including stem, on the surface (like
    a flower). Let it wilt, then submerge in sauce. Simmer
    sauce until thickened and oil on surface is a deep
    orange, about 15 minutes. (If using oregano, taste sauce
    after 10 minutes of simmering, adding more salt and
    oregano as needed.) Discard basil and chile (if using).

    By Julia Moskin

    Yield: 3 1/2 cups, enough for 1 pound of pasta

    RECIPE FROM: https://cooking.nytimes.com

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