[FATFREE Home] [Recipe Archive] [About the Mailing List and how to join]
[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]

Marinara sauce

I'll step forward and speak for the Italians (the 'D' is for DiIorio, so
I'm at least marginally qualified).  Marinara is "of sailors" not of the
sea - evidently sailors didn't have a lot of time on their hands so
marinara was any type of quick sauce - as someone mentioned room for A LOT
of leeway.  My FF version:

basil (fresh is best - dried is equally good)
parsley (if fresh, use flat leafed)
garlic, minced or sliced thin
onion, chopped very finely
1 large can tomato puree
1 large can crushed tomatoes

In a hot pan, saute garlic and oil until just soft (you can use a saute
medium if you like, but it's not necessary) being careful not to let the
garlic burn.  Add other spices and toast very briefly.  Add both cans of
tomatoes - take off stove or turn down heat to prevent splash back).
Simmer on med to med low for 15-20 minutes, stirring occasionally to
prevent sticking or scorching.

Serves 6-8 

Notes:  You can use all crushed tomatoes and a small can of tomato paste
for a chunkier sauce, or all tomato puree and a little water for a
smoother sauce.  All spices are to taste (I know that's annoying, but you
are all pretty adventurous - and that's what makes each sauce unique!)


  Lisa D. Smith
  North Carolina Collection 
  University of North Carolina at Chapel Hill
  Wilson Library, CB# 3930 
  Chapel Hill, NC 27514-8890 
  (919) 962-1172           lisa_smith@xxxxxxx