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How To make Marinara Sauce (Food & Wine, 1990)
1/4 c Extra-virgin olive oil
2 sm Garlic cloves, minced OR
Crushed and peeled* 2 1/2 lb Plum tomatoes, peeled,
Seeded and finely chopped OR one 35-oz. can and one 14-oz. can of Italian plum
Tomatoes, lightly drained And finely chopped 1/4 ts Salt
1/2 ts Pepper
2 tb Shredded fresh basil
1. In a medium nonreactive skillet, heat the oil over moderately low heat.
Add the garlic and cook, stirring, until golden, about 4 minutes. Discard the garlic if desired. 2. Add the tomatoes, salt and pepper. Cook, stirring occasionally, until thickened, about 30 minutes. Soft bits of tomato will remain, and the sauce should be thick enough to hold its shape on a spoon. (The sauce can be made ahead and kept covered in the refrigerator for up to 4 days or frozen for up to 3 months.) Stir in the basil just before
serving. * Crushed, peeled garlic cloves can be discarded after browning for a very subtle flavor or left in and discarded at the end of cooking for a slightly more emphatic garlic taste. More often than not I used minced garlic and leave it in. This gives the sauce a strong garlic flavor. NOTE: Many southern Italians refer to a quick tomato sauce as "marinara" because it could be made at a moment's notice by a fisherman's wife upon her husband's return. Serve over breaded or fried foods or mixed into baked pasta dishes or spaghetti, it is the most common southern Italian tomato sauce. I like to make a simple marinara, which I can later adjust by adding sauteed onions, other fresh herbs, such as oregano, parsley, marjoram or rosemary, or by adding hot peppers.
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Chicken Parmesan Featuring Mezzetta Marinara Recipe - Cook & Review Ep #22
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Music by Kevin MacLeod
Song: Slow Ska: ISRC: US-UAN-11-00838
Song: Peppy Pepe - ISRC: USUAN1100115
Song: Mining by Moonlight: ISRC: USUAN1200095
I have a Creative Commons License with Kevin MacLeod
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G. L. Mezzetta, Inc., commonly known as Mezzetta is a California food processor that packs olives, pickled peppers and other pickled vegetables in glass jars for retail sale. They also pack and sell wine-based pasta sauces under the Napa Valley Bistro brand name.
The privately held company is headquartered at 105 Mezzetta Ct., American Canyon, California. It occupies a 200,000-square-foot (19,000 m2) plant built in the 1990s in the Green Island Industrial Park at the northern edge of American Canyon. The company says it selected that location because of the favorable business climate in American Canyon. In 2011, after over a year of negotiation to expand operations with the city, the company indicated that it may move future growth to another state.
A gift basket of various Mezzetta products
The company was founded in San Francisco by Italian immigrant Giuseppe Luigi Mezzetta and his son Daniel in 1935. Originally, the company distributed imported specialty food items to delicatessens and restaurants in San Francisco. Ron Mezzetta, Daniel's son, began managing the company in 1973. Mezzetta began packaging and distributing its food products for retail sale in 1980. In 1993, Mezzetta purchased Kona Coast Hawaiian Sauces and Marinades. In 1995, the company moved into a new factory in American Canyon, CA. The company is now operated by fourth-generation family member Jeff Mezzetta, who serves as president.
At one time, Mezzetta owned the Tulelake Horseradish brand, but sold that business to Beaverton Foods of Oregon.
Mezzetta's plant in American Canyon, CA
The company sponsors an annual Make That Sandwich recipe contest, awarding a $25,000 first prize.
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Bon Appetit!