Frank's Marinara Sauce
4 tb Extra virgin olive oil 6 Garlic cloves, baked and Pureed 2 cn Italian peeled tomatoes (303 size) 1 cn Tomato paste (6 oz size) 1 sm Onion, finely chopped 6 Anchovy fillets 2 t...
Ingredients
- 4tbsp extra virgin olive oil
- 6garlic cloves, baked and
- 1small onion, finely chopped
- 6anchovy fillets
- 2tsp sweet basil
- 1/2tsp oregano
- 1lemon peel strip
- 2tsp black pepper
Directions
- 1
4 tb Extra virgin olive oil 6 Garlic cloves, baked and Pureed 2 cn Italian peeled tomatoes (303 size) 1 cn Tomato paste (6 oz size) 1 sm Oni
- 2
I normally bake several heads at once, they don't last long around here!) Then pour olive oil over the garlic, cover the pan with aluminum f
- 3
When the heads are cooked (they will become soft and mellow), set them aside and let them cool to room temperature
- 4
Puree 6 cloves of garlic and the anchovies together
- 5
In a 5-quart Dutch oven, heat the olive oil and gently blend in the pureed garlic until smooth
- 6
Then add both the peeled tomatoes and the tomato paste, along with the onions, and cook over medium heat until the mixture begins to reduce
- 7
Now, add the sweet basil, oregano, and lemon peel and stir everything together well
- 8
Then cover the pot, reduce the heat to low, and simmer for about 45 minutes