|
|
| ||||||||||
|
|
|
|
|
|
|
|
|
|
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
 |
|
Marinara derives from the Italian word for sailor, marinaro. Due to these origins I have seen many people say that
marinara sauce must contain something from the sea, usually anchovies. Actually this is not the case, the origins of marinara
sauce are that it is the sauce that they made in Naples for the sailors when they returned from the sea. It is very important to master
making a good marinara sauce. Not only is it delicious on it's own over pasta, but as you will see by browsing this site it is
a good starting point for many other recipes. Serves 6 1/4 cup of olive oil 4 cloves of garlic sliced in half 1 35oz can of imported Italian tomatoes 3 basil leaves, washed, patted dry and chopped 1/2 teaspoon of oregano salt & pepper to taste | ||
 |
||
| 1. | Place garlic and olive oil in large sauce pan. | |
| 2. | Turn heat to medium and cook until garlic is soft and lightly browned. | |
| 3. | Crush the tomatoes and add with their juices. | |
| 4. | Add basil, oregano, salt and pepper. | |
| 5. | Bring to a boil, then lower heat to a simmer and cook until thickened approximately 20 to 25 minutes. | |
|
||
| ||
