Ahhh the standard to which all other tomato-based sauces are compared goes back 500 years when cooks aboard Neapolitan ships created marinara sauce in the mid-16th century, after Spaniards introduced the tomato to Europe. The very word Marinara, means ‘mariner'. This is my Sicilian recipe and is so easy to make that anybody can do it! I use it on pasta, polenta, pizza…just about anything! Delicious and healthy!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion
- 4 garlic cloves, minced
- 2 tablespoons fresh basil
- 1 tablespoon tomato paste
- 1 28 ounce can of no-salt diced or crushed tomatoes (plus ¼ can water)
- 1 tablespoon dried oregano
- Sea Salt and black pepper to taste
*Crushed red pepper to taste (optional)
Preparation
- Heat the olive oil in a pan until hot
- Add the chopped onion and sauté for 5-6 minutes
- Add the minced garlic and fresh basil and sauté for another 3 minutes
- Add the tomato paste and stir for 2 minutes to soak up the flavor - a key step in the process!
- Add the crushed tomatoes (or diced tomatoes) and ¼ can of water. Stir to mix well.
- Add the oregano and stir into the sauce.
- Simmer for 20 minutes
Serve with your favorite Italian dish from pizza or pasta to warm sandwiches such as chicken or eggplant parmesan.
Buon appetito!
