PING: Angie2B

TRex

Here's that marinara recipe - I found it scribbled down on the back inside cover of a biography on Isaac Newton - you can tell by how random that is that my dad decided in a weak moment to try to quantify the recipe and I just snatched whatever I had handy to write it down. So, with the caveat that I would use this as a "guideline" and play with the amounts of each ingredient to get it to your tastes, here it is:

- Two 26 oz packages POMI chopped tomatoes, or an equitable amount of freshly chopped homegrowns
- 1.5 oz fresh basil
- 40 grinds of black pepper
- 1.5 teasp. kosher salt
- 4 - 4.5 oz olive oil
- 1 cup red wine
- 8 cloves garlic, chopped (you may want to use less, depending on your like of garlic)
- 1/2 stick salted butter
(Sometimes he adds parsley)

Sautee garlic in olive oil. Then add everything else. Cook down at a simmer for an hour or so.

That's it. Simple and good.

Cheers,

TRex

Angie2B

Thanks so much.....I've needed a good marinara recipe.

Morro Bay Rich

I'd stick to a Barbara, Zin or a Merlot. Wife says Cabs leave an undesirable taste for her.