Daphne Oz - Fox 2 News Headlines

Daphne Oz

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MYFOXNY.COM -

Dr. and Lisa Oz's oldest daughter, Daphne, is the author of a new cookbook. 'Relish, an Adventure in Food, Style and Everyday Fun' is already on the New York Times Best Seller List.

Oz prepared her family's marinara recipe during GDNY, Staten Island Special (Marinara) Sauce.

RECIPE (makes about 5 1/2 cups sauce):

  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 white or yellow onion, diced
  • 5 garlic cloves, peeled and chopped
  • 1 teaspoon dried oregano
  • 1/2 to 1 teaspoon dried chile flakes
  • One 28-ounce can crushed tomatoes
  • One 28-ounce can whole tomatoes (or use a second can of crushed tomatoes if you prefer a smoother sauce)
  • 1/4 cup dry white or red wine
  • 2 tablespoons (1/4 stick) butter
  • 2 teaspoons sugar
  • Leaves from 1/2 bunch of fresh basil
  • Sea salt and fresh-cracked black pepper
  • 1 1/2 pounds of your favorite pasta
  • 1/2 cup grated Locatelli (pecorino) cheese for garnish

1. In a large pot or Dutch oven, heat the oil over medium-low heat. Add the onion and sweat it for 2 minutes, stirring so it doesn't brown. Add the garlic, oregano, and chile flakes and cook for 1 to 2 minutes, stirring occasionally, until the garlic is slightly golden and the onion is softened. Add both cans of tomatoes and use a potato masher to crush the whole tomatoes and stir to combine (you could also use your hands to crush the tomatoes in a separate bowl ahead of time). Cook over medium-high heat for 5 minutes. Add the wine, cover, and bring the mixture to a boil. Reduce the heat to low and simmer the sauce for 90 minutes, partially covered, stirring occasionally.

2. Add butter and sugar and stir to combine. Add the basil. Continue simmering, uncovered, for 30 minutes. Add salt and pepper to taste.

3. Bring a large pot of water to a boil and salt it well. Add the pasta and cook it 1 minute less than the package instructs. You can either place the pasta in a serving dish and spoon the sauce on top, or heat portions of sauce in a skillet and remove the pasta from the cooking water directly into the pan with the sauce and toss to combine, adding pasta water to loosen the sauce if necessary. Serve with grated cheese.

4. You can make this sauce ahead of time and store it in an airtight container in the freezer or in a glass jar in the fridge for up to 3 months.

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