Apr 082015
 

 

Marinara sauce is a very popular and, perhaps, the most important Italian tomato sauce. The first mentioning of it goes to the 16th century and is associated with sailors who actually invented it after the Spaniards discovered the tomatoes from America.

The name originates from the Italian «marinaro», which means “navigation”. Well, this is a history. Now, a few words about the sauce itself.

Of course, the original marinara should be made from fresh tomatoes. But I don’t live in a warm and sunny Spanish-Italian climate, so, like most cooks, I prepare the sauce from canned tomatoes in their own juice. These tomatoes are usually picked during their best “tomato time”. So I cook this sauce without any feeling of guilt and always with pleasure.

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It is extremely tasty, not only with pasta dishes, but also with meat, poultry, fish and seafood. It is also a pleasure to taste chicken pieces, wings or ribs dipped into this sauce (with some zesty adjustments). And how yummy is the fried mozzarella with Marinara!

Once made, I am adding to it more or less garlic and herbs according to my needs and taste. In short, homemade Marinara is a versatile sauce which is simply delicious and very easy to prepare.

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Marinara Sauce

 

about 4 cups

Ingredients

  • 2 cans of tomatoes in their juice (14-15 oz each)
  • ½ small onion, finely chopped
  • 3 -4 cloves garlic, minced
  • ½ – 1 tsp dried oregano
  • ½ – 1 tsp dried basil
  • ½ – 1 tsp dried thyme
  • ¼ tsp grated nutmeg
  • Salt
  • Black pepper
  • 2-3 tbsp olive oil

 

 

Preparation

In a saucepan, heat the olive oil. Add the onions and sauté for about 5 minutes.

Add the garlic and sauté for 30-45 seconds.

Add the tomatoes with juice, water (½ can from tomatoes), herbs and spices, bring to a boil, cover and simmer for about 10-15 minutes.

Remove from heat, cool 2-5 minutes. Puree to a desired consistency. Adjust the spices if needed.

The sauce can be refrigerated for up to 5 days, or freeze it.

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  • Tip:

If the sauce tastes too sour (it depends on the tomato quality and personal preferences), add 1 tsp of sugar.

For a thicker sauce or sauce-dip do not add water.

 

Cook with pleasure!

 

  2 Responses to “Marinara Sauce”

Comments (2)
  1. очень много уродилось помидор, хочу заготовить универсальный соус, на зиму который можно использовать и для приготовления лазаньи, пасты пиццы, этот соус подойдет или он не храниться? и еще вопрос у вас есть рецепт лазаньи?

    • Мария, этот рецепт не для консервирования. Но такой соус можно заморозить и хранить в морозилке 6 месяцев или даже дольше. Для консервирования соус нужно уваривать примерно 1 час и затем добавить немного уксуса. Плюс стерилизация. Рецепта лазаньи на этом сайте нет.

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