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Rao's Restaruant Marinara Sauce
2 28-ounce cans San Marzano tomatoes
1/4 cup extra-virgin olive oil
2 ounces fatback or salt pork -- diced (optional)
1 small yellow onion -- peeled and minced
2 cloves garlic -- peeled and minced
salt
6 fresh basil leaves -- (6-10) torn
1 pinch dried oregano
freshly ground black pepper
Drain tomatoes, reserving juice. Crush tomatoes with your hands into a bowl,
gently removing and discarding any hard cores, skin, or tough membranes from
stem ends. Set aside.
Heat oil in a large, nonreactive saucepan over medium-low heat. If using
fatback, add it to the pan and saute until all fat has been rendered, about
5 minutes. Remove fatback with a slotted spoon and discard.
Add onion to pan and cook until golden, about 10 minutes. Add garlic and
saute until soft, about 3 minutes. Stir in tomatoes and reserved juice and
season to taste with salt. Increase heat to high, and bring sauce to a boil.
Immediately reduce heat to low and simmer until flavors have blended and
sauce has slightly thickened, about 1 hour. Stir in basil and oregano, and
season to taste with salt and pepper. If not using immediately, refrigerate,
covered, for up to a week.
Yield:
"5 cups"