Marinara sauce - the most famous Italian sauce. Sunny and cheerful Italy is simply impossible to imagine without bright and juicy tomatoes, which are widely used in Italian cuisine. The marinara sauce is a prime example of the successful use of the tomato. This type of sauce is a great alternative to ketchup.

The classic marinara sauce is made with fresh tomatoes, spices, onions, garlic and fresh herbs. In addition, there are recipes in which capers and olives are present. To buy marinara sauce is not a problem today. You can easily find sauces of domestic and foreign manufacturers on supermarket shelves.

How about not buying it, but making it at home. Today you will learn how to cook marinara sauce for the winter, recipe with step by step photos, which I prepared, will help you with this. But before proceeding to the preparation of this, I would like to tell a little more about it.

The history of marinara sauce

And paradoxically, the sauce was born through the experiments of sailors, more precisely, cocks, around the middle of the 16th century. Translated from the Italian language, the word "marinara" is translated as marine. Yes exactly. During long voyages, sailors were overloaded with a wide variety of provisions, in particular, fresh tomatoes.

But after a while, fresh vegetables and fruits began to deteriorate and in order to somehow preserve them, the sailors came up with the idea of \u200b\u200bdigesting them with spices and garlic. The smell of garlic overpowered even the orderly spoiled tomatoes, and as a result, it exuded a proper smell. This is how the marinara sauce was born.

With what and how is this sauce eaten?

Marinara sauce, recipe with photo which we will consider is served as an addition to meat and fish dishes, cold appetizers, but can also be part of them. Examples include such dishes as chicken in marinara sauce, with marinara sauce and seafood, ravioli with marinara sauce, fried cheese with marinara sauce. In Italy, they are often lubricated with a base for pizza, added to rice and stewed with seafood.

Ingredients:

• Onions - 2 pcs.,
• Tomatoes - 1 kg.,
• Garlic - 1 head,
• Bay leaf - 1-2 pcs.,
• Spices turmeric, ginger, paprika, provencal herbs, coriander,
• Olive oil - 2 tablespoons spoons,
• Balsamic vinegar - 2 tbsp spoons,
• Salt - 0.5 tbsp spoons,
• Sugar - 2 tbsp. spoons

Marinara sauce for the winter - a recipe with a photo

Peel the garlic and onion. Wash and chilli. Cut half the chili into small cubes. Make a cruciform cut with a knife on top of each tomato. Pour boiling water over them and leave for 10 minutes. After this time, remove, you can easily peel them. Place the tomatoes in a blender bowl and whisk into a puree. If there is no brand, use a meat grinder. The result will be the same.

Chop the onions finely.

Chop the garlic cloves into even smaller cubes.

In a skillet with olive oil, save the onion and garlic.

Pour in the tomato puree.

Add spices and bay leaves.

Stir the sauce.

After 10 minutes, pour in the balsamic vinegar.

Season with sugar and salt.

After that, let the sauce simmer for another 10 minutes.

As mentioned at the beginning of the article, ready-made marinara can be immediately used for its intended purpose, you can store it in the refrigerator, or you can prepare it for the winter. To prepare it, it is poured immediately after it is ready, hot into sterilized jars. Before cooling, the jars with the sauce are turned over and covered. Properly prepared marinara sauce for the winter can be successfully stored in an apartment.

Marinara sauce for the winter. A photo

How to make Italian homemade marinara sauce. What dishes is marinara sauce used in and why is it so popular in Italy?

Sauces play a significant role in Italian cuisine. Of course, compared to French cooking, there is not so much variety. But names such as bechamel, pesto or marianara are familiar to gourmets all over the world. The marinara sauce is perhaps the most popular to serve with pasta or rice. It is also often used in pizza and seafood dishes. The composition of the marinara is simple, like everything ingenious: fresh tomatoes, a lot of herbs and garlic, aromatic herbs and spices.

Different regions of Italy have their own variations of marinaras. Capers or olives, nutmeg, hot peppers and other additives can be added to the sauce to enhance or slightly alter the taste. We offer homemade marinara sauce. It can even be prepared for future use: pour it into sterilized jars with lids and store in the refrigerator.

Ingredients for the marinara sauce

You will need:

• 1 kg of fresh and red tomatoes;
• 800 g of peeled tomatoes in their own juice (s / s);
• 4 cloves of garlic;
• 50 grams of fresh basil;
• 1 medium onion;
• 2 bay leaves;
• 3 tbsp. l. olive oil;
• 2 pinches dried oregano
• 3 pinches of ground white pepper;
• a pinch of salt.

Traditional use of marinara

How to make marinara sauce at home? It couldn't be easier! And at the same time he will decorate a huge number of dishes - from dumplings to meatballs. Although it was created mainly for pasta:

1. Rinse the tomatoes. We cut each fruit in one side with a "cross", put the tomatoes in a colander and scald with the coolest boiling water. We peel off the skin, and after boiling water, it shrinks simply, and cut the pulp into small pieces.
2. Remove the canned tomatoes from the jar and knead the pulp with a fork.
3. Peel and finely chop the garlic and onion.
4. We wash and dry the herb-basil and tear off the leaves from the stems, after which we finely chop them.
5. Pour the olive oil into a deep frying pan - and onto the burner. As it warms up, spread the onion and fry for a minute. Then the garlic and cook again for a minute.
6. Then the pulp of fresh and canned tomatoes, as well as juice from a can. Followed by basil, dried oregano, pepper and lavrushka. A little salt, just a little. We make the fire low, simmer the sauce under the lid for 35 minutes, stirring often.
7. At the end, take out the bay leaves and put the marinara sauce in a serving bowl, decorating with whole basil leaves. For storage, we ship to banks.

Do you like marinara? What sauces do you make the most at home?

2018-02-03

Hello my dear readers! There are recipes that should always be at our fingertips. The marinara sauce is very easy to make at home, no need to buy it! Looked at my blog, opened the right page and cook for your health!

This year, winter has bypassed our blessed Transcarpathia. Therefore, my husband and I go to the open-air thermal pool every evening. My body, crumpled in mineral water, completely refuses to cook anything complicated for dinner.

But, if you have a prepared marinara in the refrigerator and any pasta in the pantry, then the question of dinner is solved in a couple of minutes! The sauce can be made from fresh tomatoes in summer, and from canned tomatoes in their own juice or good tomato paste in winter.

Marinara is such a versatile sauce that you can eat it with everything and without anything at all. It's great with kebabs, fried chicken breast, baked pork tenderloin, pizza, seafood, and a chunk of ciabatta. And it is also magical to scoop it with a spoon, straight from the can, cheatingly looking around to see if anyone sees this disgrace.
I also eat like that at home.

Marinara sauce - recipe with photo

Classic recipe

According to legend, the classic marinara was invented by ship cooks - coca. When the taste of tomatoes was tasted in Europe about two hundred years ago, sauces from them gained unprecedented popularity. The acidity in tomatoes contributes to the long shelf life of tomato sauce, which is important during long sailing trips.

The classic recipe for the sauce contains only a few ingredients: tomatoes, garlic, basil, olive oil. It's even somehow awkward to write a recipe, it is so simple.

Ingredients

• One and a half kilos of ripe summer tomatoes or a little more than a kilogram of canned in their own juice.
• Three to four cloves of garlic.
• Five large leaves of fresh basil.
• Three quarters of a teaspoon of salt.

How to make a classic marinara

Peel fresh tomatoes by dipping first in boiling water, and then in cold water. Pass through a meat grinder, work with a blender or chop very finely. Canned ones should simply be chopped in any convenient way.

Chop the peeled cloves of garlic, warm a little in olive oil, avoiding burning. When a pleasant garlic aroma appears, send the tomato mass to the company with the garlic.

Comment

A large amount of sauce can be poured into sterile jars, cooled and refrigerated, rolled up hermetically, frozen in a plastic container.

My favorite homemade recipe

Most often at home, I make this sauce from a good tomato or thick tomato puree prepared in summer. My basil grows all year round. In the warmer months, I take huge pots of basil outside and plant hot peppers nearby.
After the onset of cold weather, we transfer all this structure (basil plus pepper) into the house.

Thanks to this, we have the freshest leaves all year round. Look what handsome giants are even against the background of a strong male hand.

Ingredients

• One and a half kilos of good tomato paste.
• Half a head of garlic.
• One onion (optional).
• A generous handful of basil leaves.
• Two tablespoons of olive oil.
• One teaspoon of ground black pepper.
• A pinch of dry thyme, oregano, hot red pepper.
• Sugar.
• Salt.

How to cook

Heat finely chopped garlic in olive oil.

It should change color a little and smell.
Most often, I cook only with garlic, but the option with fried onions is also great. In this case, fry the onion cubes and garlic together.

Add tomato, stir.

Adjust the thickness with water, add a little salt, add black and red pepper, bring dry herbs to a boil (make sure that the sauce does not burn). Season with salt, add a little sugar if necessary.

The final chord is to tear the greens of the basil. Marinara is ready!

Mussels in marinara sauce

Bourgeois dish, as it is - bourgeois. And delicious as ... I advise you to first bake a huge ciabatta or homemade bread. Scooping out the precious sauce with brutally broken pieces of ciabatta is a separate joy.

Ingredients

• A kilo of live mussels in shells.
• 250-300 ml of ready-made sauce.
• One and a half glasses (250 ml) of white wine.
• 120 g butter.
• Small onion.
• Parsley root.
• 5-7 grains of black pepper.
• Salt.

How to cook

Rinse mussel shells thoroughly with a brush in several waters. They should be clean, but "... not lose the smell of the sea," as my beloved Jorge Amadou wrote.

Warning

The cooking process from the beginning of the boil should not be more than ten minutes - seafood is tender, easy to digest.

We throw out the unopened shells, put the rest on a plate. Boil the remaining liquid by half, add the prepared sauce, the remaining butter to it, bring to a boil, cool a little, put the shellfish. Serve mussels with marinara sauce in a deep bowl.

There is also such an option for a beautiful serving of marinara mussels in tomato sauce.

Pasta with marinara sauce

We boil any pasta - linguini, tagliatelle, fettuccine, porcelain, spaghetti. Put the warm pasta on the plates. Top with the sauce, sprinkle with grated parmesan, fresh herbs.

And here is a variant of pasta with mussels and marinara sauce (put only the edible part of the mollusks).

Step 1: prepare the onion.

Using a knife, peel the onion and then rinse it well under running water. We spread the ingredient on a cutting board and grind it with the same improvised inventory into small cubes in size no more than 5 millimeters... Transfer the processed vegetable to a plate.

Step 2: prepare the garlic.

We peel the garlic with a knife and lightly rinse it under running water. We spread the ingredient on a cutting board and chop it finely and finely with a knife. We transfer the processed component of the dish to a free plate so that it does not interfere with us yet.

Step 3: prepare the celery.

Celery is a very savory spice. And when it is still added to the dish fresh, then it gives an unforgettable aroma. This plant is perfect for our Marinara sauce. So, we rinse the ingredient under running water and, if necessary, remove the top film on the celery stalk. We spread the plant on a cutting board and chop it finely with a knife. We try to process the component as thin as possible. Put chopped celery into a clean plate.

Step 4: prepare the carrots.

Peel the carrots with a knife. After - we rinse under running water. Using a coarse grater, grind the vegetable ingredient and immediately after that transfer it to a free plate. Attention:if you like to have pieces of vegetables in the sauce, then it is best to finely chop the carrots with a regular knife. And so, at your discretion. I like the first option better.

Step 5: prepare the tomatoes.

If sour sauces are your favorite then canned tomatoes are the best choice. Otherwise, there will be even very nothing and fresh. So, if you are using a canned ingredient, then simply cutting off the place where the tail of the vegetable was with a knife, remove the peel and throw it away, and put the tomatoes themselves in a deep bowl. Otherwise, rinse the component under running water and put it in a deep bowl. Pour the tomatoes with hot water or boiling water and leave in this state for 10-15 minutes... During this time, the skin will practically separate from the fetus and it will be very easy to remove it. Therefore, after the allotted time, we drain the already warm water and, after peeling the tomatoes from the peel, put them in the same bowl, but without water. Grind the processed ingredient into small pieces on a cutting board with a knife. You can also use a coarse grater to speed up the sauce making process. Pour the tomato puree back into the bowl and proceed to the next steps.

Step 6: prepare the marinara sauce.

Pour olive oil into a deep saucepan or frying pan and put on medium heat. When the oil starts to warm up, put the chopped onion and garlic in a container. From time to time, stirring the components with a wooden spatula, fry them 10 minutes to transparency. Then add celery, carrots, salt and black pepper to the container. Once again, mix everything well with a spatula and fry still 10 minutes until all the vegetable ingredients are tender. And the last ingredients in the sauce will be tomatoes and bay leaves. We add these products to the saucepan or frying pan, make a small fire and simmer the sauce without a lid about 1 houruntil the dish thickens. Attention: from time to time, be sure to stir everything with a spatula so that the chopped vegetables at the base of the container do not burn. At the end of the allotted time, we take out the bay leaf and throw it away, since it will no longer be useful to us. Checking the Marinara sauce for salt and pepper. If the dish seems to you to be undersalted and not enough ground pepper, then you can add these ingredients as you wish. And again we mix everything well with the improvised inventory. Turn off the hotplate, as the delicious dressing is ready.

Step 7: serve the marinara sauce.

When the sauce is warm, use a scoop to pour it into clean sterilized jars and close tightly with a clean lid. And when the dish is at room temperature, we put it in the refrigerator or we can freeze it so that, whenever we want, we can pamper ourselves with such a spicy and spicy sauce. And you can serve the dish with all kinds of pasta, fried potatoes or use it as a pizza paste. Experiment, try and enjoy! Good appetite!

- - If you like spicy dishes, then the amount of ingredients in the recipe, such as onions and garlic, can be increased to your taste. To tell the truth, I always add such vegetables "by eye" and the spicier the marinara sauce is, the tastier it is. But in this recipe, I indicated the ingredients to a minimum.

- - In addition to the ingredients indicated in the recipe, you can also add other ingredients to the sauce to your taste. For example, a very tasty dish turns out if you add sweet bell peppers or chili peppers, capers, olives or olives, as well as all kinds of spices to it. This is oregano, basil, marjoram, rosemary. At the same time, it does not matter at all what they will be - fresh or dried. All the same, the aroma will be unforgettably refined and very appetizing.

- - Marinara sauce is also appropriate to add to dishes such as fried meat, used as a dressing for borscht or vegetable baked, fried side dishes. A very tasty dish is obtained when added as a sauce for making Italian lasagna.

- - Tomatoes can also be substituted with tomato paste. True, it will slightly change the taste of the sauce and make it spicier.

- - If you want to freeze the sauce, then it is best to do it in portions in any container. After all, it is much more convenient when you are preparing a dish to immediately get the right amount of dressing, and not wait for the entire large container to defrost. Moreover, after defrosting, I do not recommend re-freezing the Marinara sauce, as this loses its taste and the shelf life is reduced.

Marinara is a beautiful name for Italian sauce, coined by sailors.

Once it was prepared for future use, it was used to dress 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 it for gravy and bake dishes in the oven. Marinara will be a great addition to any table!

Marinara sauce - general cooking principles

The basis of the Italian sauce is peeled ripe tomatoes. Tomatoes can be used whole, but it is better to peel them off. Without the skin, the consistency will be homogeneous, and the taste will be delicate. To grind tomatoes, you can use a blender, a food processor, or an ordinary mincer with fine holes. The tomato is boiled on the stove with other ingredients until the mass becomes thick and homogeneous.

What is added to the marinara:

Olive oil;

Garlic, onions and other vegetables;

Natural wine;

Salt, sugar, lemon juice are added to the sauce as a preservative. Wine will also help keep the 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 thrown into the sauce just before use.

The storage time of the sauce depends on the incoming ingredients. 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 just boil the marinara and pour it into a container, then it will not last more than 5 days, to increase the period, 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 and natural lemon juice. It is best to squeeze it just before cooking with 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 sugar;

20 ml olive oil;

Salt and red pepper to taste.

Preparation

1. Boil a couple of liters of water. We put tomatoes in a bowl, pour boiling water for a minute, rinse with cold water, remove the skin. Cut the peeled tomatoes into pieces, remove the light seal along the way.

2. Twist or grind tomato pulp in a food processor. Set aside for a while.

3. Cut the garlic. We put it in a saucepan with heated oil, we begin to warm it up.

4. As soon as the garlic is slightly browned, add the tomato puree. We boil for five minutes.

5. Add sugar, Italian herbs, continue cooking until the sauce becomes thick.

6. Add wine, salt, warm up for another minute.

7. Add fresh lemon juice, squeezed out of the citrus half, salt.

8. Let the marinara sauce simmer for a few more minutes, season with pepper to taste, cover, let it brew until it cools completely.

Marinara sauce: recipe with balsamic vinegar and onions

Recipe for a rich marinara sauce, which gives a special taste to balsamic vinegar. Natural honey is also additionally added, but you can replace it with granulated sugar.

Ingredients

1 kg of tomatoes;

2 onion heads;

1 tbsp. l. honey;

2 tbsp. l. balsamic vinegar;

2 cloves of garlic;

4 tablespoons of olive oil;

Oregano, laurel, pepper, any spices.

Preparation

1. Heat the olive oil, add the garlic cloves, cut in half, fry for a minute, discard.

2. Add chopped onion, sauté until transparent. Cut the tomatoes into quarters, add to the onion.

3. Pour in water, cover, simmer over low heat for about half an hour. Cool vegetables.

4. Rub onions with tomatoes through a metal sieve. Gently put the puree back on the fire.

5. Now add spices to the sauce, add salt and pepper, pour in balsamic vinegar, add natural honey. Boil over low heat, stir occasionally.

6. As soon as the sauce is smooth and thick enough, put the bay leaf, turn it off. After ten minutes, the laurel must be removed so that the bitterness does not pass into the dish. Cool the sauce completely.

Marinara sauce (recipe with baked peppers)

A variant of the very aromatic 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;

Preparation

1. Grease washed, dried peppers with olive oil, put on a wire rack in the oven, bake until brown at 200 degrees. Grill can be used.

2. Remove the skin from the baked peppers, remove the seeds, and put the pulp in a blender bowl.

3. Scald the tomatoes, remove the skin from them, cut the pulp, add to the pepper. Grind. If there is no blender, then an ordinary meat grinder can be used for this purpose. If you wish, you can grind a pod of hot pepper at the same time.

4. Fry chopped garlic cloves in oil, add chopped vegetables, cook for twenty minutes under a 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, add salt if necessary.

Marinara sauce: green tomato recipe

Another Italian recipe for marinara sauce, which is made from green or just unripe tomatoes, the taste and color will be different in each case.

Ingredients

2 kg of tomatoes;

0.15 kg of onions;

5 cloves of garlic;

2 small carrots;

35 ml lemon juice;

20 ml olive oil;

1 tbsp. l. Sahara;

Salt pepper;

150 ml of water.

Preparation

1. Cut the onion into cubes, just rub the carrot. We spread vegetables in a saucepan with heated oil, but do not fry. Cook over medium heat until soft. Then cool the stewed vegetables a little.

2. Twist the tomatoes and chop the prepared onions and carrots.

3. Peel the garlic, it can also be chopped with other ingredients.

4. Combine all the ingredients in a small saucepan, add granulated sugar, put the marinara on the stove. Cook with a low boil for about half an hour.

5. Squeeze the juice out of the lemon, measure out the required amount of juice, send it to the sauce. At the same stage, put salt, black and red pepper, chopped herbs in it.

6. Stir everything thoroughly, cook for another ten minutes. We make a control sample, if the taste suits, then turn off the sauce. Cool down, use as directed.

Marinara sauce: recipe for pasta with apples

You will need tomato paste or twisted sauce to make this sauce. No need to use concentrate, boiled puree is better. You will also need apples, preferably using green varieties.

Ingredients

300 g tomato paste;

2 apples;

2 cloves of garlic;

1 onion;

20 ml of oil;

1 small carrot;

Greens, spices;

1 tbsp. l. apple cider vinegar.

Preparation

1. Pour oil into a saucepan or frying pan that has a nice lid. We put on fire.

2. Cut the onion, lay it out. Throw in the garlic in a minute, fry a little more.

3. Peel the apples, cut into pieces, bypassing the core with seeds. Toss to the onion with garlic, add a small grated carrot. But you can cook without it.

4. Make a small fire, cover, simmer everything 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 in a little water.

6. Put the sauce to boil, put the vinegar, pepper and salt. We boil for about ten minutes, adjust the consistency with water.

Marinara sauce: a recipe for tomatoes in your juice

Another interesting sauce recipe in which you can do without fresh tomatoes. From tomatoes in their juice, the dish turns out to be very bright, tasty. In addition, they have already been peeled.

Ingredients

1 liter of tomatoes in juice;

1 onion;

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.

Preparation

1. Cut the onion into cubes, chop the garlic. Pour oil into a saucepan or small frying pan, put vegetables, simmer until soft for about ten minutes. We do this over low heat. If the pieces start to brown quickly, you can cover.

2. Combine onions with tomatoes in your juice, chop everything together with an immersion blender.

3. Put on the stove, boil the sauce until thickened, the consistency should resemble medium-thick ketchup.

4. We try to taste, as tomatoes already contain salt, perhaps, there is also vinegar. Add spices to taste, add lemon juice, mix well.

5. Let it simmer for a minute and turn it off. Cool the sauce.

It is advisable to cook the sauce in a bowl with a thick bottom; you can take a good saucepan or stewpan.

It must be remembered that the tomato can burn. It is important to stir the mass regularly, it is advisable to use a wooden spatula or a spoon for this.

The sailors added not only wine to the marinara, but also other alcoholic beverages. There is no need to worry about the alcohol in the dish, it will completely evaporate during cooking.

Not all people love garlic, if you wish, you can reduce the amount or just fry the cloves in oil, then discard. And, conversely, if desired, the amount of garlic can be increased, the marinara will become sharper, more interesting in taste.

To prevent the sauce from becoming moldy during storage, you can sprinkle it with mustard powder or pour over it with natural olive oil.