Marinara Sauce
Marinara (mariner's) sauce is a southern Italian tomato sauce usually made with tomatoes, garlic, herbs (such as basil), and onion. However, there are many variations. Some of these include the addition of capers, olives and spices. There are at least two folk theories as to the origin of this sauce: One says cooks aboard Neapolitan ships invented marinara sauce in the mid-16th century after Spaniards introduced the tomato (a New World vegetable) to Europe. This meat-free sauce was easy to make and resisted spoiling due to the high acid content of tomatoes. This made it ideal for lengthy sea v
Source and licence
"Marinara Sauce" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Marinara_Sauce, revision 4518812), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Marinara_Sauce&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518812
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Italy. Associated with Italy by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 6 tablespoons virgin olive oil
- 225 grams (8 ounces) Spanish onion, diced
- 4 cloves garlic, thinly sliced
- 2 teaspoons fresh thyme leaves (or ½ teaspoon dried)
- 4 teaspoons fresh basil leaves (or 1 teaspoon dried)
- 85 grams (3 ounces) red bell pepper, diced
- 1.3 kilograms (1 pound and 14 ounces) skinless plum tomatoes, crushed by hand
- 1 tablespoon sugar
- Salt to taste
Method
- Heat the oil in a saucepan over medium heat until it shimmers.
- Add the onions and garlic, and sauté them for about 2 minutes until the onions are translucent.
- Add the thyme, basil and bell pepper. Cook 5 minutes more.
- Add the tomatoes and sugar. Bring to a boil and then lower to a light simmer, stirring occasionally for 30 minutes.
- Season with salt to taste.
- Serve hot by ladling over pasta, seafood or rice.