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Marinara Sauce




Source of Recipe


chum recipes 042400 rec.food.recipes


Recipe Introduction


While we are on the subject of red sauces, we might as well cover another all time standard called "Marinara Sauce". The name is loosely translated as the sauce of the mariners. It is a meatless sauce that was used extensively on sailing ships before the advent of refrigeration. The absence of meat and the simplicity of the sauce was especially appealing to the cooks on board because the high acid
content of the sauce and the lack of fat resulted in a sauce that resisted spoiling.

The marinara sauce that we will be making here is a very light sauce.
It cooks for a short time because little reduction is needed.
Reduction is accomplished in the pan depending on what application you want to use it for. I use this sauce as a basic mother red sauce and its uses range from saucing a dish of angel hair to deglazing a saute pan with Madeira wine. When using Madeira wine to deglaze a saute pan,
a tablespoon or two of this sauce adds a nice touch to the end result.
Reduction is also accomplished in the pan when making dishes such as shrimp marinara or mussels marinara. One fault I have found with a lot of cookbook recipes for this classic sauce is that they become too complex. The beauty of this sauce is its simplicity. Our goal is to make a sauce where the natural taste of good tomatoes is the dominant taste. The classic marinara is made with the best of the seasons
fresh tomatoes. Lacking these, an acceptable marinara may be made using canned tomatoes, but it will not approach the "taste of summer" as if made with fresh.


Recipe Link: http://www.lotsarecipes.com

List of Ingredients




5 Lbs. vine ripened fresh tomatoes or 1 No. 10 can whole tomatoes
(6 Lbs. 6 oz. size)
1/4 cup olive oil
9 cloves of garlic, mashed
1/3 cup coarsely chopped fresh basil
1 Tbsp. salt

Recipe



If fresh, finely chop in processor or by hand. If canned, pass the tomatoes through a food mill or gently pulse them until coarsely chopped in food processor. Put the olive oil and mashed garlic in heavy bottomed sauce pan and saute lightly. Do not burn garlic or it will be bitter. Add tomatoes and juices to the sauce pan and bring to a boil. Slowly simmer for ten minutes. Add chopped basil and salt. Stir well and remove from heat source. Let steep for 15 minutes.
This sauce will freeze well and will keep for at least a week under refrigeration. It is a study in simplicity and doubles not only as a mother red sauce, but also as a tasty sauce for pastas and marinara type dishes. Altitude adjustments: Add 20 minutes cooking time at 8,000 feet.