Guy DiSalvo, from Latrobe, Pa., is an exceptional Italian chef.
His marinara is a great example of simplicity and seasoning done
just right to create an amazingly tasty dish.
24 Roma tomatoes, peeled and seeded
¼ cup extra virgin olive oil
¼ cup vegetable oil
10 cloves garlic, sliced
1 cup chicken stock
12 large basil leaves, chopped
salt and black pepper to taste
In a stainless steel saucepot, heat oils over medium-high heat.
Sauté garlic slices in oil until very lightly browned around
edges. Add tomatoes and blend well. Bring to a low simmer, stirring
in chicken stock to retain moisture as needed. Cook 5–7 minutes
then stir in basil. Season with salt and pepper. Continue to cook
5–10 minutes, adding stock as needed. Serve as a pasta topping
or a base for fish and veal. Shrimp, crab or crawfish may be folded
into finished sauce to create a seafood Creole. NOTE: When serving
this sauce over pasta, cook and drain pasta then toss with a small
amount of olive oil. Blend 1–2 serving spoons of fresh marinara
into pasta along with a generous sprinkle of Parmesan cheese. Once
pasta is coated, place in center of a serving platter and top with
more simmering marinara.