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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Italy · Sauce

Marinara Sauce

Serves 6 · 45 minutes

Marinara (mariner's) sauce is a southern Italian tomato sauce usually made with tomatoes, garlic, herbs (such as basil), and onion. However, there are many variations. Some of these include the addition of capers, olives and spices. There are at least two folk theories as to the origin of this sauce: One says cooks aboard Neapolitan ships invented marinara sauce in the mid-16th century after Spaniards introduced the tomato (a New World vegetable) to Europe. This meat-free sauce was easy to make and resisted spoiling due to the high acid content of tomatoes. This made it ideal for lengthy sea v

Suits: Vegetarian, Vegan, Pescatarian. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 6 tablespoons virgin olive oil
  • 225 grams (8 ounces) Spanish onion, diced
  • 4 cloves garlic, thinly sliced
  • 2 teaspoons fresh thyme leaves (or ½ teaspoon dried)
  • 4 teaspoons fresh basil leaves (or 1 teaspoon dried)
  • 85 grams (3 ounces) red bell pepper, diced
  • 1.3 kilograms (1 pound and 14 ounces) skinless plum tomatoes, crushed by hand
  • 1 tablespoon sugar
  • Salt to taste

Method

  1. Heat the oil in a saucepan over medium heat until it shimmers.
  2. Add the onions and garlic, and sauté them for about 2 minutes until the onions are translucent.
  3. Add the thyme, basil and bell pepper. Cook 5 minutes more.
  4. Add the tomatoes and sugar. Bring to a boil and then lower to a light simmer, stirring occasionally for 30 minutes.
  5. Season with salt to taste.
  6. Serve hot by ladling over pasta, seafood or rice.