I'll step forward and speak for the Italians (the 'D' is for DiIorio, so
I'm at least marginally qualified). Marinara is "of sailors" not of the
sea - evidently sailors didn't have a lot of time on their hands so
marinara was any type of quick sauce - as someone mentioned room for A LOT
of leeway. My FF version:
basil (fresh is best - dried is equally good)
oregano
parsley (if fresh, use flat leafed)
garlic, minced or sliced thin
onion, chopped very finely
1 large can tomato puree
1 large can crushed tomatoes
In a hot pan, saute garlic and oil until just soft (you can use a saute
medium if you like, but it's not necessary) being careful not to let the
garlic burn. Add other spices and toast very briefly. Add both cans of
tomatoes - take off stove or turn down heat to prevent splash back).
Simmer on med to med low for 15-20 minutes, stirring occasionally to
prevent sticking or scorching.
Serves 6-8
Notes: You can use all crushed tomatoes and a small can of tomato paste
for a chunkier sauce, or all tomato puree and a little water for a
smoother sauce. All spices are to taste (I know that's annoying, but you
are all pretty adventurous - and that's what makes each sauce unique!)
Enjoy!
Lisa
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Lisa D. Smith
North Carolina Collection
University of North Carolina at Chapel Hill
Wilson Library, CB# 3930
Chapel Hill, NC 27514-8890
(919) 962-1172 lisa_smith@xxxxxxx
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