- 1/4 cup olive oil
- 12 ounces fatback, scored, optional
- 3 cloves garlic, mashed
- 1/2 onion, diced
- One 35-ounce can whole tomatoes, such as San Marnano Tomato's
- Salt and ground pepper
- Dried oregano
- 6 fresh basil leaves, torn
In heavy pot, heat the oil. Then add the fatback (if using) and garlic and saute until golden brown. Remove the fatback, then add the onions and saute until soft, 2 to 3 minutes.
Add the tomatoes (crush by hand into the pot). Bring to a boil, add salt to taste, reduce to a simmer and cook for 10 to 15 minutes. Add salt, pepper and oregano to taste.
After finished, turn off the heat and add the basil.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.