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Marinara sauce

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africanmeat View Drop Down
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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 

Ahron
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 11 April 2013 at 08:22
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 ~~ Tongue
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 11 April 2013 at 09:13
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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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 11 April 2013 at 09:22
Originally posted by Margi Margi wrote:

I love a thick rich, tomato sauce
 
Indeed - the best kind! Thumbs Up
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 11 April 2013 at 09:45
Tas,

Aron´s  Marinara Surely Looks Marvelous and what I like most, the ease and simplicity ... Handshake

Kindest.
Margaux. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 12 April 2013 at 11:49
Thanks .
Ron you are right the anchovies gives it a flavor that you can't miss .
Margi thick and rich sauce is heavenly. 
Ahron
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 12 April 2013 at 12:33
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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