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Marinara sauce |
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africanmeat
Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
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Posted: 11 April 2013 at 05:52 |
Hi . few days ago i wrote a post on meatballs .http://foodsoftheworld.activeboards.net/meatballs-with-penne-rigate_topic3439.html and Margi asked for my Marinara Sauce . i use this sauce as a base for most of my Italian dishes . add to the sauce olives and chilis and you got a great puttanesca sauce. add to it seafood and you have a great cioppino . thicken the sauce and use it on a pizza . this is my way to do Marinara . 1 onion . 5 cloves of garlic . 3 anchovies . 1 tin of palm tomatoes (500 gm). 1 tin of tomatoes paste ( 50 gm ). black pepper ,oregano, thyme ,basil . 1/2 tabs sugar. olive oil . 3 cups of water . no salt the anchovies are salty. chop the onion and fry on Medium heat , add the anchovies and the chopped garlic . let it Absorb the flavours ,add the rest of the ingredients . simmer for 2 hours till it will get to the thickens you like . give it a try |
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Ahron
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Ahron - that is really, really nice-looking marinara, and very similar to my recipe! Like you, I also use anchovies in my marinara, and I think that they provide exactly the right SOMETHING to really make a good sauce - definitely something that everyone should try....
Beautiful stuff, especially with those meatballs! Now I'm hungering for meatball sandwiches covered with marinara ~~
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Aron,
Thank you so much ... Definitely am going to prepare this in batches, so we have quick pasta meals. I normally use fresh over ripe mature juicy red tomatoes, however, I asked the Vet if he would pick up some ITALIAN EXPORTED TOMATOES for me ... I have lots of tomato paste and I am an anchovy fanatic; thus --- always a staple in the " pantry " ... Hoser´s PUTTANESCA is on menu for Tomorrow as I am in midst of another editorial deadline, covering the SALONS GOURMETS GASTRONOMIC TRADE FAIR HERE IN MADRID CAPITAL FOR THE LAST 4 DAYS ... IT HAD ENDED TODAY ... JUST AN HOUR AGO. The color is gorgeous !!! and texture, as I do not like a " thin light sauce " --- I love a thick rich, tomato sauce ... LOOKS FAB. SHALL SNAP A FEW FOTOS TOO ... THANKS AGAIN ARON. APPRECIATE IT GREATLY. Thanks again, Aron.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Indeed - the best kind!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Tas,
Aron´s Marinara Surely Looks Marvelous and what I like most, the ease and simplicity ... Kindest. Margaux.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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africanmeat
Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
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Thanks .
Ron you are right the anchovies gives it a flavor that you can't miss . Margi thick and rich sauce is heavenly.
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Ahron
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Aron and Tas,
The whole apartment has aromas of home made tomato sauce ...
Memories of my paternal Nonna ( grandmom ) and her trattoria ...
We are going to enjoy it for lunch tomorrow, and I shall post some fotos ...
All my best.
Margaux.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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