About Me
I'm a Melbourne boy, hailing from St Kilda with one ex, one current wife and four kids. Love the outdoors and making new discoveries. I cook a lot at home (cheers from wife) and do some preserving, mostly jams, pickles and fruit liqueurs. This is the diary of a cooking journey.

My Complete Profile

Recent Posts
Pantry Moth Allsorts
A Short Holiday
Leftover Surprise
Nose To Tail
Celeriac Salad
Delayed Takeoff
Praise For The Most Part
The Quandary
Three Strikes, You're Out!
Too Rude For Food

Links
1001 Dinners 1001 Nights
A Few of My Favourite Things
Abstract Gourmet
Apellation Australia
Becks and Posh
BurgerMary ATX
Cook (almost) Anything at least once
Cooking Down Under
Cook sister!
Cooked And Bottled In Brunswick
David Lebovitz
Deep Dish Dreams
Chef Paz
Chubby Hubby
Eating Melbourne
Eating With Jack
essjay eats
Food Lover's Journey
Gosstronomy
Grab Your Fork
I Am Obsessed With Food
I Eat Therefore I Am
Iron Chef Shellie
Just Desserts
Kalyn's Kitchen
Kitchen Wench
Lobstersquad
Matt Bites
Melbourne Gastronome
My Kitchen in Half Cups
Nola Cuisine
Not Quite Nigella
Nourish Me
Seriously Good
Souvlaki For The Soul
Stone Soup
Sunnybrae
Syrup and Tang
Steve Don't Eat It!
That Jess Ho
The Elegant Sufficiency
The Perfect Pantry
The View From My Porch
Thyme for Cooking
Tomato
Tumeric & Saffron
tummy rumbles
What I Cooked Last Night
where's the beef
WhiteTrashBBQ
Vicious Ange

Food Blog Resources
Food Blog S'cool
I Eat I Drink I Work
Kiplog Food Links

Food for Thought
Autism Victoria
Autism Vox
forget me now
Lotus Martinis
MOM - Not Otherwise Specified
St Kilda Today

Thursday, November 09, 2006
Marinara Sauce
Long time readers of this blog would know I'm a fan of Lidia's Table, hosted by the warm Lidia Matticchio Bastianich. Due to the time it's on I don't always get to see it, but the other day we tuned in just as she was preparing Marinara sauce.

Now I've always thought of marinara sauce as a seafood combination sauce, but the version Lidia made was simply tomatoes, garlic, olive oil, chile and basil. As is her way, she went on to use the sauce as a basis for three different recipes.

I looked up marinara sauce to see what was going on and Wikipedia tells me that the name comes from alla marinara, Italian for sailor style and its use is confined to the United States, whereas in Italy, marinara sauce does in fact refer to a seafood sauce, with or without tomato. However The Italian Chef says this sauce comes from Naples and was made for sailors returning from the sea. Since just about all the recipes I checked were for a tomato based sauce sans seafood and because the root of the word is Italian, I'm thinking that marinara sauce with seafood is a recent interloper and probably another adaption of this much loved sauce that doesn't seem to complain about whatever ingredients are used, though the simple version that Lidia made stuck in my mind as one worth trying.

I actually made the sauce from memory the other day for the first time, though I didn't use any basil because I didn't see her use it and there was no chile in mine, so that our daughter could eat it. The thing that most stuck in my mind about Lidia's version was the enormous amount of garlic she used and that there was no onion whatsoever. So mine was essentially tomato, garlic and olive oil plus a little seasoning.

If you would like to see Lidia's marinara sauce, try here. Certainly, the next time I make it, I will follow her recipe, especially the part where she thins the sauce down so that the pasta can finish cooking in the sauce, thus absorbing more flavour. What I found with this sauce was that it was incredibly easy to make, taking no more time to cook than the pasta, and it had plenty of flavour.

Marinara Sauce

1 400 g (14 oz) tin diced tomatoes
4 or 5 fat cloves garlic, finely sliced
3 tablespoons olive oil
pinch chile flakes (optional)
salt & fresh ground pepper

Warm the oil in a pot and sweat the garlic until it just colours, add the tomatoes, chile flakes if using and season. Simmer for ten minutes and pour over the pasta.
 
  posted at 11:27 am
  5 comments



5 Comments:
At 2:17 pm, Anonymous Tanna said...

Guess I've always known this as a simple tomato sauce but the word would seem like it would be from the sea..

 
At 2:59 pm, Anonymous kitchen hand said...

I understand marinara to be the term commonly used for a seafood sauce based on tomato while the version without the tomato sauce - generally just oil and garlic, maybe a touch of cream - is pescatora. But I could be wrong.

 
At 5:11 pm, Blogger neil said...

Hi tanna, it sure is pretty simple and I think that is the charm of it. In Oz if you ask for marinara, you would expect to get seafood, apparently the word marinara derives from the Italian for sailor, marinaio.

Hi kitchen hand, I was with you until a couple of weeks ago on the marinara, but everywhere I looked marinara sauce is without seafood - blame Lidia! It does sound as if it should have seafood in it

 
At 4:39 am, Blogger lobstersquad said...

I´ve always been very confused by the marinara name. Italian is very similar to Spanish, and Italian restaurants here do a mishmash of languages that is even more confusing, so we have marinara with or without tomatoes, as the whim of the chef dictates.
your sauce is great, whatever the name.

 
At 8:50 am, Blogger neil said...

Hi lobstersquad, ahh, the Romance languages - I love the sound of them, if only I could speak them, but sadly my wife always laughs at my pathetic attempts to even roll an Rrrrr! I wonder if one day a chef looked at this simple tomato sauce and thought "It sounds like the sea, let's make it taste like the sea too."

 

Post a Comment

<< Home



Search


Recipe Categories
Soups
Salads
Vegetables
Poultry
Pork
Beef
Cakes & Desserts
Miscellaneous

Archives
November 2005
December 2005
January 2006
February 2006
March 2006
April 2006
May 2006
June 2006
July 2006
August 2006
September 2006
October 2006
November 2006
December 2006
January 2007
February 2007
March 2007
April 2007
May 2007
June 2007
July 2007
August 2007
September 2007
October 2007
November 2007
December 2007
January 2008
February 2008
March 2008
April 2008
May 2008
June 2008
July 2008
August 2008
September 2008
October 2008
November 2008
December 2008
January 2009
February 2009
March 2009
May 2009
June 2009
September 2009
October 2009
November 2009
December 2009
January 2010
February 2010
March 2010
April 2010
May 2010
June 2010
July 2010
August 2010
September 2010
October 2010
November 2010
December 2010
February 2011
March 2011
April 2011
May 2011
June 2011
July 2011
August 2011
September 2011
July 2012

Miscellaneous
AUSTRALIAN FOOD BLOGGERS
Prev ~ List ~ Random ~ Join ~ Next
Site Ring from Bravenet


Site Feed

counter easy hit

Credits
Blog Design by:


Image created by:
Ximena Maier

Powered by:


Photos, Original Recipes, and Text - (C) Copyright: 2005-2010
At My Table by Neil Murray, all rights reserved.
You may re-post a recipe, please give credit and post a link to this site.

Contact Me
Neil Murray

Follow messytable on Twitter