1. Remove tomatoes from the can, reserving the juice in which they are packed. Using your hands, crush the tomatoes, gently remove and discard the hard core from the stem end, and remove and discard any skin and tough membrane. Set aside. 2. Put oil in a large, nonreactive saucepan over medium-low heat. If using fatback, cut it into small pieces and add to the pan. saute for about 5 minutes or until all fat has been rendered. Remove and discard fatback. 3. Then add onion. saute for 3 minutes or until translucent and just beginning to brown. Stir in garlic and saute for 30 seconds or until just softened. Stir in tomatoes, reserved juice, and salt. Raise heat, and bring to a boil. Immediately reduce heat to a very low simmer and cook for about 1 hour or until flavors have combined and sauce is slightly thickened. (If you prefer a thicker sauce, cook for an additional 15 minutes). 4. Stir in basil, oregano, and pepper, and cook for an additional minute. Remove from heat and serve. Yields: Approximately 7 cups Air Date 4/28/98 To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 Recipe by: the new ?Raos Cookbook.? Posted to MC-Recipe Digest by Barb at PK
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|Serving Size: 1 Serving (333g)|
|Recipe Makes: 1|
|Calories from Fat: 579 (91%)|
|Amt Per Serving||% DV|
|Total Fat 64.3g||86 %|
|Saturated Fat 20.2g||101 %|
|Monounsaturated Fat 33.7g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 32.3mg||10 %|
|Sodium 175.3mg||6 %|
|Potassium 666mg||18 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 9.2g|
|Protein 4.4g||6 %|
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Calories per serving: 637
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