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).
  
  Recipe by Julia Moskin
  
  Yield: 3 1/2 cups, enough for 1 pound of pasta
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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