Quoting Dale Shipp to Michael Loo <=-

restaurant called Facci / a stuffed eggplant with spinach D.O.P.
San Marzano marinara sauce (whatever that is)

DOP is short for Denominazione di Origine Protetta or "Protected
Designation of Origin"

Italian products can only get DOP recognition by following
traditional production methods with foods grown in specific
geographic areas. Parmigiano-Reggiano as opposed to generic
parmesan is a good example. It is similar to the French AOC
designation.

San Marzano tomatoes from Campania are a superior variety of plum
tomato grown in the region around Naples and the canned tomatoes
from there are considered the tastiest in the world.

Basic marinara (mariner's) sauce is a meatless tomato sauce made
with tomatoes, garlic, herbs, and onions. Ital-American variations
can include capers, olives, addtional spices or wine. In Italy it
will often contain anchovies.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Marinara Sauce
Categories: Italian, Sauces, Herbs
Yield: 6 cups

2/3 c Olive oil
2 Onions; minced
4 cl Garlic; peeled and minced
3 x 28 oz can whole peeled
-italian plum tomatoes
1 1/2 tb Dried oregano
2 tb Dried basil
1 pn Sugar
Salt and pepper

In a large pot heat the olive oil over medium heat. Add the onions
and cook for 5 minutes or until translucent. Add the garlic and
cook for another minute. Pour in the plum tomatoes and stir to
combine. Add oregano, basil, sugar and salt and pepper and mix
well. Bring to a simmer and cook for 25-30 minutes. Remove from
heat and allow sauce to cool for 15 minutes.

Pass the sauce through a food mill or puree in batches in a food
processor. Caution: proceed with care to avoid being burned by the
hot sauce. Return pureed sauce to pot and heat to serve.

Recipe by: COOKING LIVE SHOW

MMMMM


Cheers

Jim


... Today's tomato is far removed from its halcyon existence.

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