Marinara Sauce




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Tomato Sauce and Marinara are two completely different things.”

“It’s all about quick, and light, and feeling the tomatoes in your mouth,” said Lidia Bastianich, who recently published her 12th book on the food of Italy, “Lidia’s Commonsense Italian Cooking” (Knopf).

Real marinara sauce has the taste and juice of fresh tomato, but also a velvety texture and the rich bite of olive oil: even the best jarred sauces can’t pull that off. And because it comes together from pantry ingredients before the pasta water even comes to a boil, it’s a recipe that home cooks should master.

The trick to perfect marinara is to cook it at a vigorous simmer, so that the tomatoes are cooked through just as the sauce becomes thick. The tomato pieces hold their shape, the seeds don’t have time to turn bitter, and the color stays bright red. Done right, it explains why spaghetti with tomato sauce is a dish that a person might crave virtually every day.

When  making Marianara Sauce, the Tomatoes are cooked quick in a saute pan (frying pan) in Olive Oil that’s flavored with a good amount of Garlic, a little bit of Hot Red Pepper Flakes, fresh Basil, and maybe dry Oregano (optional). The tomatoes are left chunky and not pureed. You cook the sauce in about 10-12 minutes time.

When making Marinara Sauce, it’s best to use whole San Marzano Tomatoes ( Plum Tomatoes) that you crush with your hands, breaking the tomatoes up so they are no longer whole, but in smaller chunky pieces. 




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by Daniel Bellino “Z”


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