The best marinara sauce is as easier than you’d think
Marinara comes for the Italian word for sailor which sparks a number of theories as to its origins and how it should be properly made. Most would agree it has something to do with Neapolitan sailors who would take larger portions of marinara sauce for their long journeys at sea to enjoy with fresh seafood along the way. Either way, it’s a perfect sauce for pasta and seafood dishes where the subtle and sour tomato taste evens out the plate. Marinara sauce is also a quick pizza sauce, although it’s not officially used. I keep some in the freezer for emergency situations where I need a tasty pasta or pizza sauce. That said, it’s so easy to whip up a batch rendering my little freeze stockpile irrelevant.
This marinara recipe is simply the easiest and best smothered over pasta with Parmesan cheese. But it’s also great with seafood and it’s a necessary condiment in the kitchen.
Basic Marinara Sauce Recipe
ingredients – makes 1 litre
2 tablespoons olive oil
1 onion, diced
6 tomatoes, chopped
4 cloves garli, diced
2 glugs of red wine
3 tablespoons dried basil
1 tablespoon dried oregano
1. Heat the olive oil in large pan. Add the onions and cook them slowly over medium heat for about 10 to 15 minutes. Once they’re beginning to brown, add the remaining ingredients and stir to combine evenly.
2. Bring to a simmer and cook over low heat for about 20 to 30 minutes until most of the liquid has evaporated. Season with salt and pepper. Serve over, under or with anything your heart desires.