Due to its simplicity, marinara acts as a versatile base for many Italian dishes. It originated in Naples in southern Italy, its name derived from the Italian word for sailors (marinai). Some say it was named after the sailors because it’s ingredients didn’t spoil easily, and the sauce could be prepared quickly, in about the same time it took pasta to cook, so the two made a flavorful and cheap meal for sailors on their voyages.

By the early 1900s, marinara became a classic in the United States of America as well, due to a large number of Italian immigrants. Today, it is commonly served hot with pasta such as ziti, linguini, or spaghetti.

Also Read: FETTUCCINE ALFREDO RECIPE

Authentic Marinara Recipe

Recipe by RecipeWikkiCourse: MainCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

753

kcal

It’s a simple vegan and pure vegetarian sauce that you can serve with bucatini, spaghetti and ricotta meatballs, clams and mussels frutti di mare, shrimp, chicken parmesan, ricotta gnocchi, peppercorn steak, fried mushrooms, eggplant, ravioli, this incredible vegan lasagna or whatever your favorite pasta is. Perfect for dipping your cheese sticks or garlic knots.
Also Read: Beetroot Falafel Recipe

Ingredients

• 2 X 28 oz cans San Marzano Tomatoes

• 1/2 yellow onion -diced

• 8 cloves garlic -minced

• 1 leaf bay

• 4 sprigs basil

• 1/3 cup fresh basil leaves – sliced or torn

• 4 tbsp extra virgin olive oil (or light olive oil)

• 1 pinch sea salt (or to your taste)

Directions

• Heat a heavy bottom large pot on medium low flame. Add a lug of olive oil and the diced onion with a pinch of sea salt. Cook for about 10 minutes until traslucent taking good care not to burn it.
• Heat a heavy bottom large pot on medium low flame. Add a lug of olive oil and the diced onion with a pinch of sea salt. Cook for about 10 minutes until traslucent taking good care not to burn it.
• Use your hands and crush the tomatoes as you add them to the pot with the onion and garlic. Rustic chunks are what we are after.
• Add the bay leaf and the 4 sprigs of basil then bring everything to a gentle simmer. Partially cover with a lid and cook down until reduced and thick to your liking (about an hour or so). Stir a few times making sure the sugars from the tomatoes don’t stick to the bottom.
• After the sauce has reduced season to taste with the sea salt. Discard the bay leaf and basil sprigs.
• Finish with a drizzle of fine cold pressed extra virgin olive oil and the reserved fresh basil. Serve with your favorite pasta to transfer to jars and refrigerate up to one week.

Notes

• How to Thicken Marinara sauce? – Continue cooking on low flame until most of the water evaporated and the sauce /gravy has thickened to your liking. Careful not to let those sugars burn though so stir often.

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Whether enjoyed as a light lunch or served as an elegant appetizer, the tomato galette is a versatile dish that never fails to impress. It brings together the freshness of summer produce with the comfort of a home-cooked meal.

Also Read: Coconut fish curry Recipe

Tomato galette Recipe

Recipe by RecipeWikkiCourse: MainCuisine: American, ItalianDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

251

kcal

Please a crowd with this gorgeous galette. Bursting with colour and sweet roasted tomatoes, it transports well and can be eaten hot or cold.

Ingredients

• 500g tomatoes (use a mixture of sizes and colours), cut into ½cm pieces

• 50g gruyère or vegetarian alternative, coarsely grated

• 1 garlic clove, finely grated

• 1 tbsp chopped oregano or thyme

• For the pastry

• 225g plain flour, plus extra for dusting

• 100g cold butter, cut into cubes

• 2 eggs, plus extra beaten egg for brushing

Directions

• Tip the tomatoes into a colander set over a large bowl, sprinkle over 1 tsp salt and set aside for 1 hr to draw out the moisture. Meanwhile, make the pastry. Tip the flour, butter and a good pinch of salt into a food processor and blitz to a fine breadcrumb-like consistency.
• Beat the eggs in a jug, then tip into the processor and pulse to a soft dough – if it seems dry, add ½ tsp cold water at a time until it comes together. Shape into a disc, then wrap and chill for 20 mins.
• Heat the oven to 180C/160C fan/gas 4. Tip the tomatoes into a large bowl with the cheese, garlic, herbs and a good grinding of black pepper. Gently combine using your hands and set aside.
• Roll the chilled pastry out on a lightly floured surface to a roughly 30cm circle. Pile the tomato mixture into the middle, leaving a roughly 5cm border around the edge. Brush the exposed pastry border with some beaten egg, then fold the border up so it slightly overlaps the tomato filling. It doesn’t need to be even or neat.
• Brush the pastry with more beaten egg, then bake for 40-50 mins until the pastry is golden and the tomatoes have softened and are tender.

Notes

• Always use fresh, ripe tomato

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