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Mark's Traditional Italian Tomato Sauce

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Mark Strausman, of the NYC restaurant Campagna, uses this hearty and delicious traditional Italian tomato sauce for a variety of dishes. If preparing the sauce in late summer, buy fresh plum tomatoes.

Source: Martha Stewart Living, July/August 1998
Yield

Ingredients

Directions

Cook's Notes

Cut them into large pieces, and run them through the food mill, just as you would canned tomatoes. Slow-cooking will allow the skin to melt into the sauce.

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  • thatsnotmyname
    14 MAR, 2009
    This was ok. I didn't think it had much flavor. If I made it again I think I would add more basil and also add a minced onion in with the garlic.
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