Sunday, March 3, 2013

Marinara Sauce Basic but Wow Week 3

Basic but Wow Week 3

This morning I picked all our ripe tomatoes an...For the third week of my “Basic but Wow Sunday” series, I will be talking about Marinara Sauce.

Marinara sauce is a very basic sauce used as a basis for many Southern Italian dishes however we must first establish which Marinara we are going to be talking about. In America, the term Marinara Sauce is used indiscriminately to describe almost any type of seasoned tomato sauce destined to be used in Italian pasta dishes. To the rest of the world this actually called a Napoli or Neapolitan Sauce meaning came from Naples. A true Marinara sauce must contain seafood of some type this is where the Marin or marine part of the name comes from. How this confusion came about I have not been able to determine. There are several theories but nothing I can find conclusive on the subject. Regardless of how the confusion came about it is something to keep in mind when communicating across borders.
Tomato sauce
Tomato sauce (Photo credit: Aelle)

For our purposes’ we will begin with a basic American style and then progress to the more traditional. A basic American Marinara is made from Tomatoes, Garlic, Onions and Basil. These four ingredients will yield you a simple sauce suitable for a Pizza Sauce or simple Lasagna add a little Oregano and you have a basic Spaghetti sauce. One of the things I like about Marinara is it is so adaptable. At home, I rarely make it exactly the same way twice. There are so many variations you could make a carrier just out of this one sauce.

tomato-sauce (Photo credit: She Paused 4 Thought)
The Traditional Marinara begins with the same basic ingredients but with addition of Olive Oil and some type of Seafood. This could be almost any seafood from Abalone to Zebra Mussels but the most common and popular would be Anchovies. I know most Americans despise the idea of eating Anchovies but this is actually a very nice fish when acquired fresh.  The little slimy fellows from a can bear little to resemblance to their unprocessed brothers. If you can acquire them in your local market give them a try.

As always with these Sunday post, you will find the basic recipes in the post below and as always, I encourage you to experiment and find your own style and taste. My purpose here is not to give you recipes to simple follow. You can, do this and have very nice results but I am hoping to demonstrate the basics and empower you with enough knowledge that you will grow as a chef. My wish is for everyone who reads these posts to find the joy of developing their recipes and creating their dishes. Until next time, Enjoy!
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1 comment:

  1. I also like to add a little burgundy wine in there as well. By the way this is Lucas from Facebook =)


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