Origin of marinara sauce
This sauce come from the land of Italian’s Italy. Of all of Italy’s famed flavors, marinara sauce stands out in the crowd as the original tasty tomato-based sauce that we all know and love. From serving as a dip for mozzarella sticks to a sauce over fresh homemade pasta, pretty much nothing beats the depth of flavor provided by this amazing sauce.
what is marinara sauce-
Most of us probably know marinara sauce as a basic red sauce, mostly tomatoes. But there are a few other ingredients that lend that special flavor to marinara. First, garlic is sautéed in plenty of extra virgin olive oil. Then, freshly diced ripe tomatoes are added, along with a bit of water and some herbs. Basil and oregano are most common, though some people add thyme as well. For a spicy variety, the addition of red pepper flakes turns marinara into arrabbiata. To make a puttanesca, throw in a few anchovies as well as the pepper. Because marinara is such a flavorful yet simple sauce, it provides a great foundation for adding pretty much anything – sausage, seafood, mushrooms, cheese, and even wine. OF course, it is delicious all on its own with fresh pasta.
Can I Substitute Fresh Tomatoes?
Fresh tomatoes would essentially have to be turned into crushed tomatoes with the added steps of blanching and peeling the tomatoes then simmering them down to the correct consistency which will really increase the time for making homemade marinara.
Tips to be used while making marinara sauce-
- Choose canned tomatoes. While peeling fresh tomatoes may seem like the right way to go, it is an overly lengthy and labor-intensive process.
- Don’t go too smooth.
- Add other ingredients judiciously.
- Allow enough cooking time.
- Properly mix the pasta and sauce.
For memorization –
- Place a medium saucepan over medium heat and add 2 Tbsp olive oil. Add diced onion and saute until soft (5 minutes), then stir in garlic for 1 minute until fragrant.
- Add crushed tomatoes, oregano, salt, and pepper. Simmer partially covered for 15 minutes.
- Stir in chopped fresh basil and remove from heat.
- 2 Tbsp extra virgin olive oil
- 1/2 medium onion 1/2 cup chopped
- 3 garlic cloves finely minced
- 28 oz crushed tomatoes(approx.- 800g)
- 1/2 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp black pepper freshly ground
- 1 Tbsp fresh basil or parsley, finely minced, plus more to garnish
- Place a medium saucepan over medium heat and add 2 Tbsp olive oil. Once the oil is hot, add 1/2 cup chopped onion stirring often until soft and golden (about 5 min). Add minced garlic and stir 1 min, or until fragrant.
- Stir in 28 oz crushed tomatoes, 1/2 tsp oregano, 1/2 tsp salt and 1/4 tsp pepper. Bring to a light boil then reduce heat and simmer partially covered for 15 minutes.
- Finally, stir in 1 Tbsp chopped fresh basil then turn off the heat.
Myself Gourav chatterjee
I done my graduation from Institute of Hotel Management and persuing my MBA from william carey University. I worked in devyani international limited as manager and now im persuing my training from ITC panchwati kolkata. Im also a food blogger and the love for food from my side is never ending. I want to explore each and every cuisine in the world.