The South African Cook Book by Diane Kersey - HTML preview

Marinara Sauce

2 teaspoons vegetable oil

1 clove garlic

½ large onion, diced

4 small cubes pork

2 cups canned or fresh chopped tomato, including juice

1 cup water

1 bay leaf

¼ teaspoon sweet basil

¼ teaspoon salt

1 pinch of freshly ground Black pepper

Method: Heat the oil in a skillet over medium heat. Add the garlic, onion, and (optional) pork cubes. Sauté 5 minutes or until the onions are translucent, but not brown. Remove the garlic clove. Increase heat and add the tomato, water, bay leaf, basil, salt, and pepper. When the mixture starts to bubble, reduce heat to low and simmer, uncovered for 30 minutes.