Sauces

Marinara sauce

Few people know, but quite popular Italian Marinara Sauce was invented in the middle of the 16th century by shipwrights. Tomatoes are the basis of the sauce. Due to the fact that their composition contains a high concentration of acid, it was characterized by a long shelf life, which is exactly what sailors liked.

Marinara sauce – is one of the basic sauces of Italian cuisine. This sauce “sweeps away with a bang” with any dishes. It can be served with barbecue, pizza, spaghetti, seafood, or. you can eat it with pleasure just like that. It has a rich tomato-spicy taste. The sauce can be refrigerated for several weeks, and it also freezes well.

We are cooking marinara sauce together with Smakota (Smakotainfo.com)!

Ingredients for Marinara sauce

  • Olive oil – 3 tsp.
  • Tomato (in its own juice, 1 can or fresh without skin) – 900 g.
  • Garlic – 2 cloves.
  • Basil – 2 tbsp.
  • Onion – 1 piece.
  • Carrot (small) – 1 piece.
  • Oregano (dried) – 2 tsp.
  • Salt (if necessary).
  • White pepper – to taste.
  • Bay leaf – 2-3 pieces.

Marinara sauce recipe

Remove the skin from the tomatoes (if the tomatoes are in their own juice – the skin is easily removed, if you use fresh tomatoes – pour boiling water for a minute and remove the skin).

Finely chop the tomatoes, garlic, and onions, rub the carrots on a fine grater, and finely chop the basil. Heat the oil in a large pan, fry the onion until transparent, add the garlic, carrots and fry until soft.

We put all the spices – basil, oregano, pepper, salt, bay leaf (if you use tomatoes in your own juice, you can pour all the juice from the can). Simmer over low heat for 40 minutes, stirring constantly. We pull out the bay leaf, pour it into jars and put it in the refrigerator (this sauce can also be frozen).

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