This simple marinara sauce is made from
fresh, ripe Roma tomatoes. The addition of prosciutto ham gives
the sauce a special kick.
- 24 Roma tomatoes, peeled and seeded
- ¼ cup extra virgin olive oil
- ¼ cup vegetable oil
- 10 cloves garlic, sliced
- 1 cup diced prosciutto
- 1 cup chicken stock
- 12 large basil leaves, chopped
- ½ tsp cayenne pepper
In a stainless steel sauce pot, heat oils over medium-high heat.
Using a wooden spoon, sauté the garlic slices until pale
yellow or very light brown around the edges, approximately 3 minutes.
Blend in prosciutto and saute 2 additional minutes. Add tomatoes
and blend well into garlic mixture. Bring to a low simmer and slowly
add chicken stock to retain moisture and create the fresh sauce.
Cook 5-7 minutes and add basil and cayenne pepper. The sauce is
now ready to serve as a pasta topping or a base for fish and veal.
Add additional stock as necessary to retain sauce-like consistency.
When serving this sauce over pasta, drain the pasta when done and
toss with a small amount of olive oil. Blend 1-2 serving spoons
of the fresh marinara into the pasta along with a generous sprinkle
of Parmesan cheese. Once all is well coated, place the pasta in
the center of a serving platter and top with simmering marinara.