Marinara Sauce

One of the most basic tomato sauce, Marinara, is made rich with fresh tomatoes and herbs. It makes a wonderful spaghetti sauce or is also good with most other shaped pasta. This recipe for sauce is quite simple and the aroma from it cooking is yummy.

Basic tomato sauce in Italy is called salsa al pomodoro or "pummarola". It is thought to be a sauce made by fisherman because it is quick to make. Marinara, in Italy, is referred to only in association with other recipes. These recipes usually contained some sort of seafood. For instance, spaghetti alla marinara literally translates to mariner's spaghetti or "sailor-style spaghetti" and would be a dish including seafood, possibly shellfish, and not always made with tomatoes.

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Marinara Sauce

• 1/4 c. olive oil
• 1 1/2 c. chopped onion
• 4 large garlic cloves, minced
• 3 1/2 lb. fresh Roma tomatoes, peeled, seeded and chopped
• 6 fresh basil leaves, finely chopped
• 2 springs fresh oregano or 1 tsp. dried
• 1/2 tsp. crushed red pepper flakes
• Salt and pepper to taste

Heat olive oil in a heavy saucepan over medium heat for 3 minutes. Add the onions and garlic. Cook for 4 minutes, stirring constantly.

Add the remaining ingredients and bring to a boil over medium-high heat. Reduce heat and simmered, covered until he sauce has reduced some and thickened. Serve and enjoy!

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Pasta Sauces