Recipe courtesy of Frank Pellegrino
Save Recipe Print
1 hr 20 min
5 min
1 hr 15 min
4 to 6 servings



Remove tomatoes from can, reserving the juice. Using your hands, crush the tomatoes, gently remove and discard the hard core from the stem, and remove any skin and tough membrane. Set aside tomatoes.

In a large nonreactive pot over medium heat, add oil and heat. If using fatback, cut it into small pieces and add to the pan. Saute for 5 minutes or until all fat has been rendered. Remove and discard fatback.

Add the onion, and saute for 3 minutes or until translucent, and just becoming brown. Stir in garlic, and saute for 30 seconds or until soft. 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.

Stir in basil, oregano, pepper, and allow to cook for an additional minute. Remove from heat and serve.

Get the Recipe

Snowy Pink Coconut Bundt Cake

Show off your love of Snowball snack cakes with this decadent dessert.


Marinara Sauce

Recipe courtesy of Ina Garten

Marinara Sauce

Recipe courtesy of Giada De Laurentiis

Spaghetti Squash with Marinara

Recipe courtesy of Michael Chiarello

Perfect Marinara Sauce

Recipe courtesy of Food Network Kitchen

Pepperoni Pizza Bites with Homemade Marinara Sauce

Recipe courtesy of Valerie Bertinelli

Tomato Bisque

Recipe courtesy of Food Network Kitchen

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Tangy Tomato Brisket

Recipe courtesy of Ree Drummond

Quick Creamy Tomato Soup

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories