Recipe of the Week

The last decade has seen a dramatic growth of the avenue and spurring that growth have been the 70+ restaurants that currently exist. We will be bringing you recipes from your favorite restaurants in a new weekly installment, exclusive to All About Fifth.

The first recipe is a simple one from Aunt Suzies, so that all you amateur chefs can whip up a marinara just like grandma used to make.

Marinara Sauce

1/4 cup olive oil for sautŽing
1/2 cup chopped onion
6 cloves garlic, cut in half of slightly mashed
1 can (28 oz.) crushed tomatoes in tomato puree
1 can (2 lb., 1 1/2 oz.) imported Italian Style peeled plum tomatoes with basil
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon black peeper
Pinch of hot red pepper flakes, if desired
Salt to taste (Many canned tomato products contain so much salt that none is required for the recipe. Taste first!)

Use a heavy 8 quart sauce pot. Heat pot for 1 minute, then add just enough olive oil to cover the bottom. SautŽ onions and garlic for a few minutes over medium heat. Watch the pot carefully. When onions are translucent, add the crushed tomatoes in puree. Put the Italian plum tomatoes in a bowl and crush them coarsely with a fork or potato masher. Don't use a blender or food processor because they do "too fine' a job. Add the plum tomatoes and juice to the pot and stir. Bring to a boil and simmer over low to medium heat for about 10 minutes. Add parsley, basil, oregano, black pepper and re pepper flakes and salt to taste, simmer for an additional 15 minutes, stirring frequently. Makes 6 cups of sauce.

© 2009 Aunt Suzies Restaurant
Photo © Farm Girls Word