WHAT IS MARINARA SAUCE?
It is a tomato sauce from southern Italy that prides itself on its simplicity – just garlic, olive oil, tomato and some herbs. Some historians theorize that it was one of the first sauces invented in Naples when tomatoes first came over from the colonies in the 16th century. Other sauces that followed built upon Marinara by adding more ingredients and complexity to the recipe.
SUGGESTIONS WHEN MAKING MARINARA SAUCE
- Flexible Favorite
Marinara is the workhorse of Italian and Italian American cooking. It’s incredibly versatile –great on anything from pizza to pasta to chicken, grilled fish, lasagna and a dipping sauce. Jarred marinara is so readily available in a variety of flavors and sizes it seems silly to make it. You still should make your own. Why? It’s easier than you think.
- Easier Than You Think
Homemade marinara is incredibly easy and a lot faster than you think. Sure, we’ve all heard the stories of the long-simmering pot of tomato sauce on the back burner of the stove, but it doesn’t have to be that way. In fact, in Italy most tomato sauces –filleto di pomodoro–are quickly made so the flavors are still fresh and light.
WHAT PAIRS WELL WITH MARINARA SAUCE?
This simple sauce is pretty friendly to a wide variety of wine pairings. If you want to go Italian look to a Chianti, otherwise in reds a Cab, Merlot or Pinot Noir will do. For whites the same, most will work including Pinot Gris, Riesling or a Zinfandel. In terms of sides, like with most pasta dishes stay away from more starch and go towards contrasting foods like salad. (written by Chef Stef)