*  Exported from  MasterCook  *
 
                           FRANK'S MARINARA SAUCE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       tb           Extra virgin olive oil
    6                    Garlic cloves, baked and
                         Pureed
    2       cn           Italian peeled tomatoes
                         (303 size)
    1       cn           Tomato paste (6 oz size)
    1       sm           Onion, finely chopped
    6                    Anchovy fillets
    2       ts           Sweet basil
      1/2   ts           Oregano
    1                    Lemon peel strip
    2       ts           Black pepper
 
      To bake garlic, first, cut the tops off the garlic heads and place them
   into a shallow baking pan with the cut sides up. (I normally bake several
   heads at once, they don't last long around here!) Then pour olive oil over
   the garlic, cover the pan with aluminum foil, and bake at 400 degrees for
   1 hour. When the heads are cooked (they will become soft and mellow), set
   them aside and let them cool to room temperature.
      Puree 6 cloves of garlic and the anchovies together. In a 5-quart Dutch
   oven, heat the olive oil and gently blend in the pureed garlic until
   smooth. Then add both the peeled tomatoes and the tomato paste, along with
   the onions, and cook over medium heat until the mixture begins to reduce
   and thicken.
      Now, add the sweet basil, oregano, and lemon peel and stir everything
   together well. Then cover the pot, reduce the heat to low, and simmer for
   about 45 minutes.
      At this point, add the black pepper and season the sauce with salt to
   taste (it may not need any, depending upon the saltiness of the
   anchovies). Then cover and simmer for another 15 minutes.
  
 
 
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