Fabio gives us his tricks & tips on using tomatoes and creates a flavorful, super-simple marinara sauce with fresh garlic and canned tomatoes. Tips and secrets in episode: • Slice tomatoes with a very sharp knife to keep in the juices • For sauce, 90% of the time canned is better because it contains more flavor. Use canned variety packed in tomato juice not water. • Crush the tomatoes yourself as one of the last steps to maintain deep flavor. • Prepare an Italian tomato sauce with olive oil. When the oil starts to turn red in color the sauce is finished cooking.
|6||Tablespoons extra-virgin olive oil|
|28 oz can of whole plum tomatoes (packed in only tomato juice)|
|salt and fresh cracked pepper to taste|
|3-4||leaves fresh basil for garnish|
Amount Per Serving
|Calories||Calories from Fat|
|% Daily Value|
|Total Fat g||%|
|Saturated Fat g||%|
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Method: Smash 6 cloves of garlic with the back of a knife. Over medium heat, cook garlic in 3 Tbsp. of EVOO until golden brown. Add tomatoes and generous pinch of salt and pepper. Cook until thick (about 8 to 10 minutes) and is no longer watery in consistency. Add 3 more Tbsp. more of EVOO, turn to higher heat. Crush tomatoes with the back of a wooden spoon. Cook until the oil turns red. This will tell you the sauce is done! Cook's Note: The sauce is very versatile and can be used with any pasta; added to meats, fish, vegetables; or topped on toasted crostini, breads, pizza crusts. MANGIA!