Marinara Sauce
"For the best results, use a combination of very ripe plum and beefsteak tomatoes to make this marinara; plum tomatoes are fleshier with fewer seeds, while beefsteaks have a balanced flavor. This recipe is adapted from the "Martha Stewart's Cooking School" cookbook. Serve with the Meatballs recipe...."
INGREDIENTS
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3 1/2 pounds fresh tomatoes, a mixture of plum and beefsteak, or two 28-ounce cans whole, peeled tomatoes
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2 tablespoons best-quality extra-virgin olive oil
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1 to 2 large cloves garlic, finely chopped
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1 1/2 teaspoons coarse salt
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3/4 teaspoon freshly ground black pepper
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Pinch of red-pepper flakes, if desired For the best results, use a combination of very ripe plum and beefsteak tomatoes to make this marinara; plum tomatoes are fleshier with fewer seeds, while beefsteaks have a balanced flavor. This recipe is adapte
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