A lot of confusion seems to surround the understanding of ‘Marinara Sauces’, especially outside of Italy. One thing’s for sure – it DOESN’T contain any fish or seafood. One commonly held school of thought is that it was a simple sauce cooked on the boats by Neapolitan mariners. This can be considered as the mother of all sauces – you can use it with just about any Italian dish, either as it is, or as a base for an enhanced sauce, such as puttanesca, or as an addition instead of something like Tomato Puree. Use good quality tinned tomatoes, or make up loads when you’ve got a good supply of fresh tomatoes (traditionally you should be using San Marzano tomatoes from the slopes of Vesuvius). It freezes really well
Makes about 1 ltr of sauce
- 3 tins of good quality tinned tomatoes
- 8 cloves Garlic, chopped
- 4-6 tbsp Olive Oil
- handful of fresh Oregano leaves, or 1 tsp dried Oregano
- Salt & Sugar to taste
- Black Pepper
- handful of basil leaves, crushed & chopped
- Using a hand blender, blitz the tomatoes until smooth
- Heat the oil and gently fry off the garlic for 30 seconds – do not burn!
- Add the tomatoes and oregano to the garlic and stir well. Bring to the boil and simmer gently for around 30 minutes
- Stir periodically the prevent the sauce from catching, and check the sauce for seasoning
- Depending upon the tomatoes, you may need to add salt and/or sugar to taste
- After around 25-30 minutes, the sauce should be thick, but still a pouring consistency. Stir in the basil and take off the heat
- The sauce will keep for several days in the fridge, or freeze in batches. Add to pasta dishes as required or use as a topping for Marinara Pizza!