Marinara sauce is one of the fundamental recipes used in Italian cooking. A base for many pasta dishes, as well as an accompaniment for many side dishes, it is important to master how to make this easy sauce. Like many sauce recipes, you will want to make certain you have all of the ingredients on hand prior to turning on your stove and cooking.
Due to the nature of Mariana sauce, it is suggested that you use only fresh ingredients.
Preparation: 5 to 10 minutes
Garlic requires chopping prior to beginning, and all herbs should be chopped. Tomatoes may be crushed in advanced, or crushed while the garlic is cooking.
Time to Cook: 30 to 45 minutes
Olive oil and garlic, as well as onions if used, should be cooked till lightly brown in a saucepan. Tomatoes should be crushed and herbs added, and all should be mixed and brought to a boil. Once boiled, temperature should be lowered to a simmer until thickened.
Mariana sauce can be used as a topping for pasta, a dipping sauce for cheese sticks, bread sticks and other side dishes, as well as an accompaniment for pizza. It can also be used to garnish meats. Mariana sauce is very flexible, and can be used in many cuisines, not just Italian courses. Mariana sauce is a primary ingredient in many dishes.
Mariana sauce is commonly found in Italian restaurants and pizza parlors, and can be purchased already made in many grocery stores. Kits to make homemade Mariana sauces are also available. Many of the sauces used for pizzas are a form of Mariana sauce.
The name Mariana comes from the Italian term “of the sea”. Due to this, it is commonly mistaken as containing some form of seafood, usually anchovies. In truth, the name derives from its use as a part of Italian sailor's fare, due to the fact that it can be more easily stored without the need for modern refrigeration. A true Mariana sauce is meatless, making it an ideal base ingredient for vegetarians.
Mariana sauce originated in Naples shortly after the tomato was introduced to Europe, estimated around the year 1550. However, it took almost two hundred years for the tomato to gain popularity in the rest of Europe. Marinara sauces were used shortly after its arrival in Naples as a supplement for Spanish fleets.