Marinara sauce is an Italian tomato sauce that originated in Naples, usually made with tomatoes, garlic, herbs, and onions.Its many variations can include the addition of capers, olives and spices and wine for sweet taste . This sauce is also widely used in Italian-American cuisine, which has diverged from its Old World origins.Italians refer to marinara sauce only in association with other recipes. For instance, spaghetti alla marinara literally translates to “spaghetti mariner’s style”.
I am always intrigued with Italian cuisine as it challenges my taste buds to go from something bold to something delicate at the same time. Especially the sauces, that are base of most preparations – tangy, sweet and savoury, I love them all!. I got introduced to the amazing cuisine when having my favorite pasta, one day . I have always loved pasta in red or white sauce. After moving to Montreal I got an opportunity to try different Italian delicacies. My personal favorite being ” Parmesan chicken with spaghetti” . I just love the red sauce in the dish. It’s so easy to prepare, stores easily and can be used in so many different recipes. It’s perfect on pasta or on pizza (base) , Parmesan dishes and almost all tomato based Italian recipes. So lets learn how to cook it now
- 1 Can of tomato purée ( The best is Italian plum tomatoes)
- 1 can of water
- 5 cloves of Garlic
- Few leaves of Basil roughly chopped
- 2 bay leaves
- Pinch of sugar
- Salt to taste
- Pepper to taste
- 1/2 onion finely chopped
- 3-4 tablespoons olive oil
- A pinch of red pepper flakes adds a nice spice to the sauce ( optional)
- Heat olive oil in large pot.
- Add onions and garlic and a good sprinkle of salt and pepper. Cook over medium high heat for about 5 minutes until onions are transparent but making sure the onions and garlic don’t burn.
- Add the crushed tomatoes along with a can of water and the fresh basil.
- If you are using the whole tomatoes, blend them in the bender .
- Allow sauce to simmer uncovered over medium high heat for about 30 -45 minutes until thickened. Be sure the sauce is simmering but not boiling and give it a good stir now and then so it doesn’t stick or burn on the bottom.
- Once sauce is done remove it from the heat, taste to see if it needs any more salt and pepper.
- A pinch of red pepper flakes adds a nice spice to the sauce.