I started making marinara, or the italian salsa, because I had never made it and liked the idea of a challenge.
Apparently, sailors in Naples in the 16th century began making the sauce after the Spaniards introduce the tomato to the world. This sauce was easily kept on ships because cooks didn’t have to worry about the sauce spoiling due to its high acid content and the absence of any type of meat fat. I am also sure, due to the sauces simplicity, that cooks could easily make tons of this stuff! The word loosely translates, interesting enough, as “the sauce of the sailors.”
When I started looking for recipes I quickly realized their wasn’t much to making it. I often freeze it in smaller bags to be able to have it when we need it so, we don’t ever have to buy Ragu again.
I like this recipe most because it is a shell. It by no means tells you everything that you can put into the pot. I make it different EVERYTIME I attempt to make it. I guess I enjoy being able to be spontaneous with it and use my taste buds to tell me when I think the sauce is ready!
The Sauce of the Sailors-
2 tablespoons olive oil
1 medium onion, chopped
2 teaspoons minced garlic
2 (28-ounce) cans of canned tomatoes
( I use crushed and pureed because I like a more pulpy sauce but you can use diced, or stewed for a more chuncky sauce)
1-2 teaspoon oregano, dried
( you can use fresh herbs, just know you will need more herbs maybe a 1 tbsp of fresh for every 1 tsp of dried)
1-2 teaspoons basil, dried
1 whole bay leaves
1/2 teaspoon sugar
salt and pepper, to taste
Over medium to high heat, heat oil in a large pot until hot. Add the onion and saute for up to 10 minutes until the onions begin to appear translucent to brown. Add the canned tomatoes. Then add all the other ingrendents. Bring to a simmer for about 20-40 minutes covered. Lower the heat and uncover cooking for another 20-40 minutes only stir as needed to keep the sauce from burning, until the sauce has thickened. Remove the bay leave before freezing or serving.
