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|