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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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MARINARA SAUCE


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Ingredients

4 TB olive oil
1 medium onion, chopped fine
1 clove garlic
8 plum tomatoes
3 TB fresh basil
Salt & pepper

Procedure

Heat a sauté pan, add olive oil. Sauté until the onion is translucent. Crush and mince the garlic (a little salt will help to keep it on the cutting board). Cut the tomatoes into 1/4" pieces. Add the tomatoes and garlic to the onions in the pan.

Bring up the heat to moderate and cook until the tomatoes break down slightly, about 10 minutes. Add the freshly chopped basil, salt and pepper to taste. Pour over 1/2 lb of your favorite pasta (we like vermicelli or linguine for this sauce).

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Marinara Sauce - REVIEWS

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  • Portraits for the Homefront: The Story of Elizabeth Black
    The poignant story unfolds as we explore Black’s lost art career, seek out elderly veterans who encountered Miss Black on the battlefield, and present to amazed and appreciative families portraits that never arrived.
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    Where classical music crosses paths with rock and roll, world music, folk music and jazz. Listen to interviews with people who make good music here.