Marinara is a beautiful name for Italian sauce, coined by sailors.
Once it was prepared for the future, it was used for dressing pasta, rice, seafood and other dishes. The sauce is truly versatile.
It goes well with meat, fish, poultry, cereals and pasta. You can marinate kebabs in it, use for gravy and bake dishes in the oven. Marinara will be a great addition to any table!
Marinara sauce - general principles of preparation
The basis of the Italian sauce is peeled ripe tomatoes. Tomatoes can be used whole, but it is better to remove the skin. Without skin, the consistency will be uniform, and the taste will be delicate. For chopping tomatoes, you can use a blender, a harvester or an ordinary meat grinder with small holes. The tomato is boiled on a stove with other ingredients until the mass becomes thick, uniform.
What is added to the marinara:
• olive oil;
• garlic, onions and other vegetables;
• natural wine;
• spices.
As a preservative, salt, sugar, lemon juice are added to the sauce. Wine will also help keep marinara longer, but not all recipes have it. Greens are added only during the cooking process, these can be ordinary dry herbs. If you want to add fresh dill, basil or parsley, then they need to be chopped, boiled or tossed in the sauce immediately before use.
Sauce storage time depends on the ingredients included. If the boiling mass is poured into sterile jars, rolled up, then it will perfectly stand for 12 months in a cool room (basement) or in the refrigerator. If you simply boil the marinara and pour it into the container, then it will not be stored for more than 5 days, to increase the time, you can add vinegar, increase the amount of salt, but the taste will suffer.
The classic recipe for marinara sauce with wine
To prepare this marinara sauce, you will need natural red grape wine, as well as natural lemon juice. It is better to squeeze it immediately before cooking from fresh citrus.
Ingredients
• 1.5 kg of tomatoes;
• 4 cloves of garlic;
• 50 ml of wine;
• 0.5 lemon;
• 1 tsp Italian herbs;
• 15 g of sugar;
• 20 ml of olive oil;
• salt, red pepper to taste.
Cooking
1. Boil a couple of liters of water. We put the tomatoes in a bowl, pour boiling water for a minute, rinse with cold water, remove the skin. Cut peeled tomatoes into pieces, along the way we remove the light seal.
2. Twist or chop the tomato pulp in the combine. Set aside for a while.
3. Cut the garlic. Throw in a saucepan with heated oil, start to warm.
4. As soon as the garlic is slightly browned, add the tomato puree. Boil for five minutes.
5. Pour sugar, spread Italian herbs, continue cooking until the sauce becomes thick.
6. Add wine, salt, warm for another minute.
7. Add fresh lemon juice squeezed from half a citrus, salt.
8. Let the marinara sauce boil for a few more minutes, season to taste with pepper, cover, let it brew until completely cooled.
Marinara sauce: recipe with balsamic vinegar and onions
A recipe for saturated marinara sauce, which gives a special taste to balsamic vinegar. Natural honey is also added, but you can replace it with sugar.
Ingredients
• 1 kg of tomatoes;
• 2 onion heads;
• 1 tbsp. l honey;
• 2 tbsp. l balsamic vinegar;
• 2 cloves of garlic;
• 4 tablespoons olive oil;
• oregano, laurel, pepper, any spices.
Cooking
1. Heat the olive oil, add the garlic cloves, cut in half, fry for a minute, discard.
2. Add chopped onion, passer until transparent. Cut the tomatoes into quarters, add to the onion.
3. Pour in water, cover, steam over low heat for about half an hour. Cool the vegetables.
4. Rub the onion with tomatoes through a metal sieve. Gently put the mashed potatoes on the fire again.
5. Now add spices to the sauce, put salt and pepper, pour in balsamic vinegar, add natural honey. Boil over low heat, stir occasionally.
6. As soon as the sauce becomes homogeneous and thick enough, put the bay leaf, turn it off. After about ten laurels, you need to remove so that bitterness does not pass into the dish. The sauce is finally cool.
Marinara sauce (baked peppers recipe)
A variant of a very fragrant marinara sauce, the recipe of which is well known in Italy. For cooking, it is best to use large, ripe, fleshy red peppers.
Ingredients
• 6 tomatoes;
• 5 large peppers;
• 2 tbsp. l oils;
• 3 cloves of garlic;
• 2 tbsp. l lemon juice;
• 0.3 tsp black pepper;
• 0.5 tsp oregano;
• salt.
Cooking
1. Lubricate the washed, dried peppers with olive oil, put on a wire rack in the oven, bake until brown crust at 200 degrees. You can use the grill.
2. Remove the peel from the baked peppers, remove the seeds, put the pulp into the blender bowl.
3. Scald the tomatoes, remove the skin from them, cut the flesh, add to the pepper. To grind. If there is no blender, then for this purpose you can use an ordinary meat grinder. You can also chop the pod of hot pepper at the same time.
4. Fry chopped garlic cloves in oil, add chopped vegetables, cook for twenty minutes under the lid. If the sauce turns out to be liquid, then open the saucepan, evaporate the water.
5. Put the spices, pour in the lemon juice at the very end of the marinara cooking. Do not forget to make a control sample, salt if necessary.
Marinara sauce: green tomato recipe
Another Italian recipe for marinara sauce, which is prepared from green or just unripe tomatoes, the taste and color in each case will be different.
Ingredients
• 2 kg of tomatoes;
• 0.15 kg of onions;
• 5 cloves of garlic;
• 2 small carrots;
• 35 ml of lemon juice;
• 20 ml of olive oil;
• 1 tbsp. l Sahara;
• salt pepper;
• 150 ml of water.
Cooking
1. Cut the onions into cubes, just rub the carrots. We spread the vegetables in a saucepan with heated oil, but do not fry. Cook over moderate heat until soft. Then the pashed vegetables are slightly cooled.
2. Twist the tomatoes and chop the prepared onions with carrots.
3. Peel the garlic, it can also be crushed with other ingredients.
4. Combine all the ingredients in a small pan, add granulated sugar, put the marinara on the stove. Cook with a slight boil for about half an hour.
5. Squeeze the juice from the lemon, measure out the right amount of juice, send it to the sauce. At the same stage, put salt, black and red pepper, chopped greens in it.
6. Thoroughly stir, cook another ten minutes. We make a control test, if the taste suits, then turn off the sauce. Cool, use as intended.
Marinara sauce: apple pasta recipe
To prepare this sauce, you will need tomato paste or twisted sauce. No need to use a concentrate, better boiled mashed potatoes. You will also need apples, it is advisable to use green varieties.
Ingredients
• 300 g of tomato paste;
• 2 apples;
• 2 cloves of garlic;
• 1 onion head;
• 20 ml of oil;
• 1 small carrot;
• greens, seasonings;
• 1 tbsp. l apple cider vinegar.
Cooking
1. Pour oil into a saucepan or pan, which has a good lid. We put on the fire.
2. Cut the onion, spread it. After a minute, we throw the garlic, fry a little more.
3. Peel the apples from the skins, cut into pieces, bypassing the core with seeds. Throw to the onion with garlic, add a small grated carrot. But you can cook without it.
4. Make a small fire, cover, simmer all together until soft, no need to add liquid.
5. Puree apples with vegetables, add tomato paste. If it is very thick, then you can pour a little water.
6. Put the sauce to cook, put the vinegar, pepper and salt. Boil for about ten minutes, adjust the consistency with water.
Marinara sauce: a tomato recipe in your juice
Another interesting sauce recipe, in which you can do without fresh tomatoes. From tomatoes in its juice, the dish turns out to be very bright, tasty. In addition, they are already cleared of skins.
Ingredients
• 1 liter of tomatoes in juice;
• 1 onion head;
• 3 cloves of garlic;
• 30 ml of olive oil;
• 1 tsp mixtures of Italian herbs;
• 0.2 tsp ground red pepper;
• 1.5 tbsp. l lemon juice.
Cooking
1. Cut the onion into cubes, chop the garlic. Pour oil in a saucepan or in a small frying pan, put vegetables, simmer until soft for about ten minutes. We do it on a small fire. If the pieces begin to fry quickly, then you can cover.
2. Combine the onions with tomatoes in their juice, grind everything together with a hand blender.
3. Put on the stove, boil the sauce until thickened, the consistency should resemble ketchup of medium density.
4. We taste it, because the tomatoes already contain salt, perhaps there is vinegar. Add spices to taste, put lemon juice, mix well.
5. Let it boil for a minute and turn it off. Cool the sauce.
Marinara sauce - useful tips and tricks
• It is desirable to cook the sauce in dishes with a thick bottom; you can take a good pan or stewpan.
• Remember that a tomato can burn. It is important to stir the mass regularly, it is advisable to use a wooden spatula or a spoon for this.
• Sailors added to the marinara not only wine, but also other alcoholic drinks. No need to worry about the alcohol in the dish, it will completely evaporate during cooking.
• Not all people like garlic, at the request of its quantities can be reduced or just fry the cloves in oil, then discard. And, on the contrary, at will the amount of garlic can be increased, the marinara will become sharper, more interesting to taste.
• To prevent the sauce from moldy during storage, you can sprinkle it with mustard powder on top or pour it with natural olive oil.
