Ingredients

1/4 cup olive oil
12 ounces fatback, scored, optional
3 cloves garlic, mashed
1/2 onion, diced
One 35-ounce can whole tomatoes, such as San Marnano Tomato’s
Salt and ground pepper
Dried oregano
6 fresh basil leaves, torn

Directions

In heavy pot, heat the oil. Then add the fatback (if using) and garlic and saute until golden brown. Remove the fatback, then add the onions and saute until soft, 2 to 3 minutes.

Add the tomatoes (crush by hand into the pot). Bring to a boil, add salt to taste, reduce to a simmer and cook for 10 to 15 minutes. Add salt, pepper and oregano to taste.

After finished, turn off the heat and add the basil. 

Recipe Courtesy of Frank Pellegrino