Ingredients
4 cans Wegman’s Italian Classics San Marzano Tomatoes (28 oz. can)
1 box 32-oz. box College Inn Chicken Broth (or equivalent)
3 or 4 teaspoons Wegman’s minced Garlic
8-10 sprigs Basil Leaves
4 ounces Salt Pork (Cut in thin Strips)
1.5 tablespoons salt
2 teaspoons Pepper
2 Minced Cooking Onion (small to Medium)
3 tablespoons Butter
1 tablespoons Olive Oli
3-4 tablespoons Grated Romano (preferred) or Parmesan Cheese
Preparation
Cut Salt port into small strips–brown in bottom of 5 Qts sauce pot in Olive oil
Mince onion and Garlic add to pan, saute in fat from Salt Pork, olive oil, add butter
Add Crush Whole Marzano Tomatoes and add to pot when Onions and Garlic are sautéed
Add Salt and pepper (May add more or less to taste, etc.)
Reduce Chicken Broth in separate pan (to about 1/3 of original amount)
add chicken broth to tomatoes, onions, garlic
Cut Basil leaves into smaller strips or pieces, add to mixture
bring entire mixture to a boil, cook on medium heat for 30 minutes
After 30 minutes, remove what is left of strips of Salt Pork (much of the fat will have liquified when sautéed)
Add 3-4 tablespoons of grated Romano or Parmesan cheese and allow to cook 5-10 minutes more on low heat
