My next-door neighbor knocked on the door just now. Wanted to know
how to make my marinara. She is a nice Peruvian lady, so I spent 20
minutes helping her write down my tips on marinara. Here is my
marinara recipe type of thing. Oh - she knocked cause I just started
making a huge pot of the stuff so my mom could steal most of it and
give it to her pastor tonight at church.

First, heat some olive oil in your pot on low. How much? I guess a
couple of TBS, depending on the size of your pan. Just enough to coat
the bottom with a very thin film of oil AFTER the oil has heated. So
a little puddle in the middle when it is cold, then turn the heat on
low, and it should be a thin film once it heats up.

I use a garlic press to press in about 6 cloves of garlic. I am just
gently heating the garlic, barely sizzles. A Cuisinart-type of
appliance will work if you don't have a press, or don't want to clean
the press.

After a minute of sizzle, I added one onion, diced pretty fine. Heck,
use the Cuisinart if you feel the need, although a knife is easier to
clean. I turned the heat up to medium. After the onion starts is
saute, I added a pinch of kosher salt, ran the pepper mill for some
fresh pepper, and added maybe 1 tbsp of dried Italian seasoning. Then
I cooked it till the onions started getting a bit soft.

Next, I dumped in the tomato. I used 8 14.5oz cans of Organic Hunts
diced tomato this time, since they were cheap at the $0.99 store
(2/$1). I used my blender to puree the tomato before I dumped them
into the pot.

I then turned the heat up to high. I also added some more kosher salt
and cracked pepper (don't know how much, you can guess I am sure). I
also added 2 TB of dried Italian seasoning, and 1 TB of dried basil.

Once the sauce is boiling, turn it down to a simmer, cover it, and let
it go for a while. 1/2 hour seems the minimum, but 1 hour is better.
1.5 hours is perfect.

Zucchini, more diced onion, mushrooms, shredded carrot, and/or other
veggies can be added when you dump in the tomato. Depends on what you
like.

After I turn the heat off, I add some shredded fresh basil. That is
about it.

wrote:
> My next-door neighbor knocked on the door just now. Wanted to know
> how to make my marinara. She is a nice Peruvian lady, so I spent 20
> minutes helping her write down my tips on marinara. Here is my
> marinara recipe type of thing. Oh - she knocked cause I just started
> making a huge pot of the stuff so my mom could steal most of it and
> give it to her pastor tonight at church.
>
> First, heat some olive oil in your pot on low. How much? I guess a
> couple of TBS, depending on the size of your pan. Just enough to coat
> the bottom with a very thin film of oil AFTER the oil has heated. So
> a little puddle in the middle when it is cold, then turn the heat on
> low, and it should be a thin film once it heats up.
>
> I use a garlic press to press in about 6 cloves of garlic. I am just
> gently heating the garlic, barely sizzles. A Cuisinart-type of
> appliance will work if you don't have a press, or don't want to clean
> the press.
>
> After a minute of sizzle, I added one onion, diced pretty fine. Heck,
> use the Cuisinart if you feel the need, although a knife is easier to
> clean. I turned the heat up to medium. After the onion starts is
> saute, I added a pinch of kosher salt, ran the pepper mill for some
> fresh pepper, and added maybe 1 tbsp of dried Italian seasoning. Then
> I cooked it till the onions started getting a bit soft.
>
> Next, I dumped in the tomato. I used 8 14.5oz cans of Organic Hunts
> diced tomato this time, since they were cheap at the $0.99 store
> (2/$1). I used my blender to puree the tomato before I dumped them
> into the pot.
>
> I then turned the heat up to high. I also added some more kosher salt
> and cracked pepper (don't know how much, you can guess I am sure). I
> also added 2 TB of dried Italian seasoning, and 1 TB of dried basil.
>
> Once the sauce is boiling, turn it down to a simmer, cover it, and let
> it go for a while. 1/2 hour seems the minimum, but 1 hour is better.
> 1.5 hours is perfect.
>
> Zucchini, more diced onion, mushrooms, shredded carrot, and/or other
> veggies can be added when you dump in the tomato. Depends on what you
> like.
>
> After I turn the heat off, I add some shredded fresh basil. That is
> about it.

It sounds delicious. I would think that the 1/2 hour - 1 hour cooking
time would be best, but you say longer. I like that zucchini idea.

nancy

On Jul 30, 11:24*am, " >
wrote:
> My next-door neighbor knocked on the door just now. *Wanted to know
> how to make my marinara. *She is a nice Peruvian lady, so I spent 20
> minutes helping her write down my tips on marinara. *Here is my
> marinara recipe type of thing. *Oh - she knocked cause I just started
> making a huge pot of the stuff so my mom could steal most of it and
> give it to her pastor tonight at church.
>
> First, heat some olive oil in your pot on low. *How much? *I guess a
> couple of TBS, depending on the size of your pan. *Just enough to coat
> the bottom with a very thin film of oil AFTER the oil has heated. *So
> a little puddle in the middle when it is cold, then turn the heat on
> low, and it should be a thin film once it heats up.
>
> I use a garlic press to press in about 6 cloves of garlic. *I am just
> gently heating the garlic, barely sizzles. *A Cuisinart-type of
> appliance will work if you don't have a press, or don't want to clean
> the press.
>
> After a minute of sizzle, I added one onion, diced pretty fine. *Heck,
> use the Cuisinart if you feel the need, although a knife is easier to
> clean. *I turned the heat up to medium. *After the onion starts is
> saute, I added a pinch of kosher salt, ran the pepper mill for some
> fresh pepper, and added maybe 1 tbsp of dried Italian seasoning. *Then
> I cooked it till the onions started getting a bit soft.
>
> Next, I dumped in the tomato. *I used 8 14.5oz cans of Organic Hunts
> diced tomato this time, since they were cheap at the $0.99 store
> (2/$1). *I used my blender to puree the tomato before I dumped them
> into the pot.
>
> I then turned the heat up to high. *I also added some more kosher salt
> and cracked pepper (don't know how much, you can guess I am sure). *I
> also added 2 TB of dried Italian seasoning, and 1 TB of dried basil.
>
> Once the sauce is boiling, turn it down to a simmer, cover it, and let
> it go for a while. *1/2 hour seems the minimum, but 1 hour is better.
> 1.5 hours is perfect.
>
> Zucchini, more diced onion, mushrooms, shredded carrot, and/or other
> veggies can be added when you dump in the tomato. *Depends on what you
> like.
>
> After I turn the heat off, I add some shredded fresh basil. *That is
> about it.

A big bunch of parsley adds a lot of flavor, too...

merryb said...

> On Jul 30, 11:24*am, " >
> wrote:
>> My next-door neighbor knocked on the door just now. *Wanted to know
>> how to make my marinara. *She is a nice Peruvian lady, so I spent 20
>> minutes helping her write down my tips on marinara. *Here is my
>> marinara recipe type of thing. *Oh - she knocked cause I just started
>> making a huge pot of the stuff so my mom could steal most of it and
>> give it to her pastor tonight at church.
>>
>> First, heat some olive oil in your pot on low. *How much? *I guess a
>> couple of TBS, depending on the size of your pan. *Just enough to coat
>> the bottom with a very thin film of oil AFTER the oil has heated. *So
>> a little puddle in the middle when it is cold, then turn the heat on
>> low, and it should be a thin film once it heats up.
>>
>> I use a garlic press to press in about 6 cloves of garlic. *I am just
>> gently heating the garlic, barely sizzles. *A Cuisinart-type of
>> appliance will work if you don't have a press, or don't want to clean
>> the press.
>>
>> After a minute of sizzle, I added one onion, diced pretty fine. *Heck,
>> use the Cuisinart if you feel the need, although a knife is easier to
>> clean. *I turned the heat up to medium. *After the onion starts is
>> saute, I added a pinch of kosher salt, ran the pepper mill for some
>> fresh pepper, and added maybe 1 tbsp of dried Italian seasoning. *Then
>> I cooked it till the onions started getting a bit soft.
>>
>> Next, I dumped in the tomato. *I used 8 14.5oz cans of Organic Hunts
>> diced tomato this time, since they were cheap at the $0.99 store
>> (2/$1). *I used my blender to puree the tomato before I dumped them
>> into the pot.
>>
>> I then turned the heat up to high. *I also added some more kosher salt
>> and cracked pepper (don't know how much, you can guess I am sure). *I
>> also added 2 TB of dried Italian seasoning, and 1 TB of dried basil.
>>
>> Once the sauce is boiling, turn it down to a simmer, cover it, and let
>> it go for a while. *1/2 hour seems the minimum, but 1 hour is better.
>> 1.5 hours is perfect.
>>
>> Zucchini, more diced onion, mushrooms, shredded carrot, and/or other
>> veggies can be added when you dump in the tomato. *Depends on what you
>> like.
>>
>> After I turn the heat off, I add some shredded fresh basil. *That is
>> about it.
>
> A big bunch of parsley adds a lot of flavor, too...


Lidia Bastianich's marinara sauce...

http://tinyurl.com/5e25q6

She mentions marinara is a quick chunky sauce, not a long drawn-out smooth
tomato sauce.

Stay with the San Marzano (D.O.P.) tomatoes as she suggests.

She doesn't mention to finish plating with fresh grated Parmesan Reggiano
cheese.

Andy

"Andy" <q> ha scritto nel messaggio
...
> merryb said...
>
>> On Jul 30, 11:24 am,
>>>
> She mentions marinara is a quick chunky sauce, not a long drawn-out smooth
> > tomato sauce.
>
> Stay with the San Marzano (D.O.P.) tomatoes as she suggests.
>
> She doesn't mention to finish plating with fresh grated Parmesan Reggiano
> cheese.
>
> Andy

Everything doesn't get topped with it. Marinara was supposedly something
fishermen made on their boats when working, so yes, it would be quick and
simple. Most pèasta saucing here is quick and simple, really.

> wrote in message
...
> I use a garlic press to press in about 6 cloves of garlic. I am just
> gently heating the garlic, barely sizzles. A Cuisinart-type of
> appliance will work if you don't have a press, or don't want to clean
> the press.
>
> After a minute of sizzle, I added one onion, diced pretty fine.

Garlic burns quicker than onion, I'd suggest doing it the other way round.

> Next, I dumped in the tomato. I used 8 14.5oz cans of Organic Hunts
> diced tomato this time, since they were cheap at the $0.99 store
> (2/$1). I used my blender to puree the tomato before I dumped them
> into the pot.

If you cook the tomatoes for an hour and a half, surely you can skip
pureeing them.

> I then turned the heat up to high. I also added some more kosher salt
> and cracked pepper (don't know how much, you can guess I am sure). I
> also added 2 TB of dried Italian seasoning, and 1 TB of dried basil.
>
> Once the sauce is boiling, turn it down to a simmer, cover it, and let
> it go for a while. 1/2 hour seems the minimum, but 1 hour is better.
> 1.5 hours is perfect.

Why so long? You're not tenderizing meat. If you want it thicker, just
take off the lid.

Giusi wrote:

> Most pèasta saucing here is quick and simple, really.

True. Apart from few ones, as ragu', almost every kind of pasta sauce gets
cooked in 20 minutes or less. The two most common pasta sauces, in fact, are
aglio e olio (garlic and oil) or just oil, garlic (or onion) and tomato.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

"Vilco" > wrote in message
...
> Giusi wrote:
>
>> Most pèasta saucing here is quick and simple, really.
>
> True. Apart from few ones, as ragu', almost every kind of pasta sauce gets
> cooked in 20 minutes or less. The two most common pasta sauces, in fact,
> are aglio e olio (garlic and oil) or just oil, garlic (or onion) and
> tomato.
> --
> Vilco
> Mai guardare Trailer park Boys senza
> qualcosa da bere a portata di mano
amen, it is all about the pasta. sometimes just a bit of oil, lemon and
some garden herbs or sometimes just al Burro (butter and cheese) . then on
to next course!

"Giusi" > wrote in message
...
> "Andy" <q> ha scritto nel messaggio
> ...
>> merryb said...
>>
>>> On Jul 30, 11:24 am,
>>>>
>> She mentions marinara is a quick chunky sauce, not a long drawn-out
>> smooth > tomato sauce.
>>
>> Stay with the San Marzano (D.O.P.) tomatoes as she suggests.
>>
>> She doesn't mention to finish plating with fresh grated Parmesan Reggiano
>> cheese.
>>
>> Andy
>
> Everything doesn't get topped with it. Marinara was supposedly something
> fishermen made on their boats when working, so yes, it would be quick and
> simple. Most pèasta saucing here is quick and simple, really.
>

I've always wondered why Americans call the basic Italian tomato sauce for
pasta, marinara sauce, implying there was something ocean or fish basis to
it

now I know :-)

in Oz, we call this Neapolitan sauce

Vilco > wrote:

> Giusi wrote:
>
> > Most pèasta saucing here is quick and simple, really.
>
> True. Apart from few ones, as ragu', almost every kind of pasta sauce gets
> cooked in 20 minutes or less. The two most common pasta sauces, in fact, are
> aglio e olio (garlic and oil) or just oil, garlic (or onion) and tomato.

.... and none of the sauces is called "marinara"...

Victor

Victor Sack wrote:
>
> Vilco > wrote:
>
> > Giusi wrote:
> >
> > > Most pèasta saucing here is quick and simple, really.
> >
> > True. Apart from few ones, as ragu', almost every kind of pasta sauce gets
> > cooked in 20 minutes or less. The two most common pasta sauces, in fact, are
> > aglio e olio (garlic and oil) or just oil, garlic (or onion) and tomato.
>
> ... and none of the sauces is called "marinara"...

Correct. We stick it in our hat and call it macaroni.

Mark Thorson wrote:

> Victor Sack wrote:
>>
>> Vilco > wrote:
>>
>> > Giusi wrote:
>> >
>> > > Most pèasta saucing here is quick and simple, really.
>> >
>> > True. Apart from few ones, as ragu', almost every kind of pasta sauce gets
>> > cooked in 20 minutes or less. The two most common pasta sauces, in fact, are
>> > aglio e olio (garlic and oil) or just oil, garlic (or onion) and tomato.
>>
>> ... and none of the sauces is called "marinara"...
>
> Correct. We stick it in our hat and call it macaroni.

And with the girls we're handy.


And why is "hasty pudding" in such a hurry?

--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

Blinky the Shark said...

> And why is "hasty pudding" in such a hurry?


Isn't THAT a loaded question?!?

Andy