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Marinara Sauce

Recipe photo courtesy of David M. Russell

For the best results, use a combination of very ripe plum and beefsteak tomatoes to make this marinara; plum tomatoes are fleshier with fewer seeds, while beefsteaks have a balanced flavor. This recipe is adapted from the "Martha Stewart's Cooking School" cookbook. Serve with the Meatballs recipe.

Source: Martha Stewart's Cooking School, Episode 102
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