Despite being easy to make, there are currently hundreds of types of marinara in the market. The popularity of the sauce may be due to recent research,

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Origins of Marinara Sauce

Marinara is derived from the Italian word marinaro meaning “of the sea” and marinara sauce loosely translates into “the sauce of the sailors”. It originated with sailors in Naples in the 16th century, after the introduction of tomato by the Spaniards. In those days of no refrigeration it was in great demand among the cooks on the ships for two reasons. Firstly, because the absence of meat and high acid content of the tomatoes would not spoil the sauce, and secondly, because it was easy to prepare.

Preparation of marinara sauce

Ingredients

6 pounds ripe Italian-type tomatoes
1 cup very finely minced onion
1/2 cup very finely minced celery
1 cup very finely minced carrots
1/2 cup olive oil
1 teaspoon sugar

Seasonings - Added according to taste

Ground white pepper
Ground coriander
Dried marjoram
Dried basil
Dried oregano
Salt

Drop tomatoes into boiling water, a few at a time. Let the water return to a boil, then remove the tomatoes and drain. Peel and chop.

Cook the onion, celery, and carrots in the olive oil, in a large covered saucepan, over medium-low heat for about 15 minutes, stirring a few times. Uncover and stir, over the heat, for 5 to 10 minutes more, or until the vegetables are very soft and lightly gold.

Add the tomatoes, sugar and pepper and simmer gently, covered, for 15 minutes.

Puree the sauce through the medium disc of food mill. Add the optional seasoning and cook at a bare simmer until a desirable consistency is reached, about 20 minutes, stirring often. Add salt to taste. You can add a little hot sauce to add a little more kick.

If you prefer a smooth sauce, work the sauce through the fine disc of a food mill.

Cool the marinara and refrigerate it. It will keep, refrigerated, for about a week, or for several months if frozen.

About The Author
Chris McCarthy has several interests and hobbies, including cooking. Visit his website InsaneChicken's Hot Sauce Store for a wide vviety of hot sauce that goes well with any meal including and was recently featured on the Food Network for their hot sauce of the month club.

http://insanechicken.com/

Web recipes-on-the-net.com

3 Easy Baked Bean Recipes by Kara Kelso
3 Easy Vegetable Crockpot Dinners by Kara Kelso
3 Ways To Cook The Perfect Rice by Noraini Maskuri
A Great Baked Potato Recipe by Maria Glensworth
A Hill of Beans - Baked Beans That Is! by Arleen M. Kaptur
All About Italy's Spicy Marinara Sauce by Chris McCarthy
Apple and Brie Appetizer Soup! Delicious by Rachel Paxton
Apple Season - Great Recipes! by Charlene Davis
Artful Cooking (ebook package with over 14,000 recipes and over 190 bonus ebooks)
Baked Vegetable Side Dishes For Holiday Meals by Rachel Paxton
Best Recipes: Cherry Tomato Corn Salad by Donna Monday
Black Eyed Peas by Carol A Hill
Black-Eyed Peas - Not Only Lucky, But Healthy Too! by Sherry Frewerd
Boring Dinner? Save It With Sauce by Harriet Hodgson
Broccoli Soufflé And Dilled Yellow Squash by Michael Russell
Chili Mac Recipe - Old Fashioned Chili Mac by Brandy Summers
Chili's Restaurant Recipes by Jim Smithson
Choosing and Using Your Pumpkin by Diane Watkins
Classic Chicken Cacciatore Recipes by Joch Purn
Coconut Rice by Brian Smith
Cooking Recipe - Do You Fancy A Tasty Italian Meatballs On Spaghetti Recipe? by Sami Fab
Couscous Recipe by Andy Roberts
Easy Autumn Apple Recipes by Rachel Paxton
Easy Canned Pink Salmon Mousse by Cherie Gordon-Eales
Easy Home Made Hot Garlic Dill Pickles by Ken Miller
Easy Meal Ideas For Side Dishes by Debbie Madson
Easy Potato Recipes by Rachel Paxton
Easy Recipe - Spaghetti With Canned Tomato Mushroom Sauce by Steve Sim
Easy Recipe - Strawberry Pie by Jill Seader
Easy Spaghetti Recipes by Rachel Paxton
Fire Cracker Italian Sausage Pasta by Bek Davis
Four Pumpkin Recipes for Fall by Rachel Paxton
Fresh Pumpkin Recipes: 5 Great Ways to Use Fresh Pumpkin by Elizabeth Martyn
German Potato Macaroni Dish by David Jones
Grilled Rainbow Trout With Apricot Salsa by Luke Indran
How to Cook Lima Beans (aka Butter Beans) by Sarah Sandori
How to Make Gooey Grits Cake by Kori Puckett
How to Make Piccadilly's Delicious Carrot Souffle by Kori Puckett
Key Lime Heaven Cookbook - Recipes to Tantalize your Taste Buds
Make Your Own Herb And Spice Mixes by Lucinda Jenkins
Marmalade Recipe by Kit Heathcock
Munchkin Menus 'n More - Kids Cookbook No Parent Should be Without
Okra - A Vegetable or Not? by Liz Canham
Okra: It's Not Just for Gumbo Anymore by Karen Sieczka
Orange Marmalade Cake With Mixed Berries (A Sugar-Free Recipe) by Harriet Hodgson
Peach Crab Stacks with Wasabi Remoulade Sauce by News Canada
Pickles by Lara Velez
Red Beans and Rice Recipe by Maria Glensworth
Relish Your Relishes by Arleen M. Kaptur
Rice Cooking Basics with Almond Rice Recipe by John Bateman
Seafood Fettuccine Alfredo by Richard Massey
Simple Side Dish Recipes That Taste Like Mom Used To Make by Pam Cole
Sweet Potato Salads and a Soup! by Gabe Mirkin, M.D
The Delicious, Nutritious Sweet Potato by Laurie Barenblat
Turkey Potato Shells by Michael Russell

< Back to Sauce Recipes