Marina Sauce originated in the galleys of Italian merchant ships and fishing vessels. The way that Marinara Sauce is made is similar to how meals were quickly put together for fishermen returning from sea back in the old days, before radio communications. Fishermen worked at sea till the job was done or the weather started getting rough and there was no time schedule. Home cooks ashore often had to wait till the boats could be seen returning to port, before getting the meal started. Home cooks in fishing villages developed great recipes that take very little time to prepare.
The same can be said about meals prepared at sea. Less than 100 years ago, a galley cook performed far more duties on a fishing boat than just preparing meals for the crew. If repairs or hauling in a catch needed to be done, the task took priority over preparing a meal. Often a galley cook was faced with preparing a meal for a hungry crew in short order and this is where Marinara Sauce fits in.
Marinara Sauce can be made in a matter of minutes or it can be simmered for forty minutes, depending on the quality of the canned tomatoes. In the old fishing boat days, the time that that it took to make Marinara also depended on how hungry the crew was! It was never a good idea to keep temperamental fishermen hungry for too long, especially if the crew depended on the Vitamin C in tomatoes for preventing scurvy.
Marinara can also be made with peeled, seeded overripe fresh tomato filets. I once worked with an Italian chef in Florida that went to a tomato packing plant just to get boxes of overripe fresh tomatoes that were unfit for shipping. Tomato shippers prefer to pack only unripe fresh tomatoes, because they are more durable when boxed and shipped. A tomato packing plant usually gives the overripe tomatoes away for free to farmers that need livestock feed or to anybody that wants them. Since the Italian chef got the overripe tomatoes at no cost, his restaurant food cost percentage was very low!
|A la minute Marinara|
Italian chefs also make an a la minute Marinara. This style requires high quality tomatoes, because the preparation time is short. Crushed whole tomatoes are summered with garlic and olive oil for 5 minutes. The prepared tomatoes are then set aside. When an order for sauce made with Marinara is needed, the chef then adds the prepared tomatoes to a pan and finishes the sauce to order (a la minute). This style of marinara works well for making regional pastas like those found in Rome and Abruzzo. Spaghetti al Piselli e Pancetta or Bucatini Amatriciana are examples.
Classic Marinara Sauce:
This recipe yields 3 to 4 portions of sauce. (about 3 to 3 1/3 cups)
• The proportion of olive oil in a marinara sauce is about 20%. Olive oil is the key to cooking this classic tomato sauce. Without enough olive oil, a marinara will turn out to be "flat" like stewed tomatoes.
• Only the best imported canned Italian tomatoes should be used to make Marinara Sauce. This is because Marinara has evolved from a simple quickly made sauce to a sauce that shows off the best tomatoes in the house.
• Canned whole peeled seeded San Marzano Tomatoes packed in their own juices are the best choice. Another good choice is canned Italian peeled seeded plum tomatoes packed in their own juices. If the imported can of Italian tomatoes also says "Con Basilico" (packed with basil leaves) on the label then that is good too, because basil sweetens tomatoes.
Step 1: Place a 28 ounce can of imported Italian peeled seeded San Marzano Tomatoes packed in their own juices in a mixing bowl. (Or use canned Italian peeled seeded plum tomatoes packed in their own juices.)
Crush and squeeze the tomatoes by hand till no large chunks remain.
Set the prepared tomatoes aside.
Step 2: Heat 3/4 cup of pomace olive oil in a sauce pot over medium/medium low heat.
Add 8 thin sliced garlic cloves.
Fry the garlic in the oil, till it cooks to a light golden brown color.
Step 3: Immediately add the reserved prepared tomatoes and their juices.
Add about 12 whole fresh basil leaves. (medium to medium large size leaves)
Add 3 pinches of sea salt and black pepper.
Step 4: Bring the sauce to a gentle boil, while stirring often. (Do not over heat this sauce!)
Step 5: Reduce the temperature to medium low/low heat.
Gently simmer the sauce and stir the olive oil into the sauce once every five minutes.
*The olive oil must be stirred into the sauce regularly, so the olive oil combines with the tomatoes and juices!
Simmer the marinara for up to 40 minutes, till the excess tomato juices have reduced and the sauce becomes a medium thin tomato sauce consistency.
Step 6: Add 2 tablespoons of minced Italian Parsley.
Remove the pot of Marinara Sauce from the heat.
*Marinara is never kept warm. Marinara Sauce is always reheated to order!
This is the way that I was taught to make Marinara during my first Italian apprenticeship. As one can see, it only takes a few select ingredients and good cooking techniques to make a great Marinara Sauce!