Make-It-At-Home Series : My All-Purpose Marinara Sauce (GF, V)
Marinara is a red Italian sauce that is made with tomatoes, onions, garlic and herbs. It is easy to cook and is usually a bit spicier than most tomato based sauces, and accompanies Italian dishes like pasta, calzone and can be used as sauce for making pizza.
Marinara sauce supposedly had its origin in 16th century Naples in the sailor community. Marinara sauce can be loosely translated as “sauce of the sailors” and is is thought to come from “marinaro”, the Italian word for "seafaring." The very high acid content from the tomatoes and the cooking down of this sauce ensured that it did not spoil very easily in an age where refrigeration was unknown.
I make my own version of Marinara which may not be authentic because I also add a bell pepper to the mix. My version is an all-purpose sauce which I use to serve with pasta and calzone, use as a pizzasauce and wherever else an Italian tomato sauce would do well.
I make these in large quantitity and then freeze it into single use portions so that I almost always have this handy to use. almost always have in my fridge as I make large quantities and freeze it in smaller portions.
- Chop up the onions and capsicum and blend to a paste with garlic paste.
- Heat the oil and fry this paste till the raw smell of onion disappears. Then add both the tomato purees and all other ingredients, except the seasoning, and stir well. Allow to come to a boil and then turn down the heat.
- Cook till quite thick, stirring occasionally. When almost ready, add the seasoning. Cook for another 2 minutes and the sauce is ready.
- Cool and bottle. This keeps in the fridge for 7-10 days. This sauce can also be divided into smaller single portions and frozen.