Kate B wrote:


> Here's the recipe I use when making spaghetti and meat balls. It comes from
> Fine Cooking magazine in an article by Frank Pellegrino of Rao's restaurant
> in NYC. The only change I make is I add sauteed onions.
>
> Marinara Sauce
> Yields about 7 cups.
>
> 3 28-ounce cans Italian plum tomatoes, whole or crushed (I like San
> Marzano)
> 1?2 cup olive oil

Is that REALLY 1/2 cup?? Seems excessive to me, and I LOVE the stuff!!