The secret to the perfect marinara sauce, or “gravy” as they like to call it in New York and the greater Northeast, obviously lies in the tomatoes. That, and as Italian American chef Tara Punzone heard time and time again growing up, “DON'T burn the garlic!”
Punzone was raised in a big Italian brood, where food served as the cornerstone of her household. In fact, cooking was—and still is—an integral part of her family’s heritage.
