Origins of Marinara Sauce
Marinara is derived from the Italian word marinaro meaning of the sea?and marinara sauce loosely translates into the sauce of the sailors? It originated with sailors in Naples in the 16th century, after the introduction of tomato by the Spaniards. In those days of no refrigeration it was in great demand among the cooks on the ships for two reasons. Firstly, because the absence of meat and high acid content of the tomatoes would not spoil the sauce, and secondly, because it was easy to prepare.
Preparation of marinara sauce
Ingredients
6 pounds ripe Italian-type tomatoes
1 cup very finely minced onion
1/2 cup very finely minced celery
1 cup very finely minced carrots
1/2 cup olive oil
1 teaspoon sugar
Seasonings - Added according to taste
Ground white pepper
Ground coriander
Dried marjoram
Dried basil
Dried oregano
Salt
Drop tomatoes into boiling water, a few at a time. Let the water return to a boil, then remove the tomatoes and drain. Peel and chop.
Cook the onion, celery, and carrots in the olive oil, in a large covered saucepan, over medium-low heat for about 15 minutes, stirring a few times. Uncover and stir, over the heat, for 5 to 10 minutes more, or until the vegetables are very soft and lightly gold.
Add the tomatoes, sugar and pepper and simmer gently, covered, for 15 minutes.
Puree the sauce through the medium disc of food mill. Add the optional seasoning and cook at a bare simmer until a desirable consistency is reached, about 20 minutes, stirring often. Add salt to taste. You can add a little hot sauce to give it a kick as well.
If you prefer a smooth sauce, work the sauce through the fine disc of a food mill.
Cool the marinara and refrigerate it. It will keep, refrigerated, for about a week, or for several months if frozen.
About the author: Harry Donne is an athusiast of cooking and knows lots of nutrition knowledges about food. He works as a lawyer Auckland and serves for a roofing contractor and immigration.
