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Started By
Message
Anyone have some marinara sauce tips?
Posted on 2/16/21 at 8:13 am
Posted on 2/16/21 at 8:13 am
Plan on making some later this week using san marzanos. Best onion to use?
12
Posted on 2/16/21 at 8:35 am to jmh5724
Friend,
Authentic marinara sauce does not include onions. You are starting with the right tomatoes. Be sure to use plenty of fresh basil and more garlic than you think you should. I like adding capers to mine, which was a tip I received from Stefano Callegari on a trip to NY a few years ago.Onions were an unnecessary American addition to a great food. If you look at all the old NY Italian recipes as well as those from Italy you will never find onions in them. I am currently working on a history of how onions invaded red gravy and marinara, and even became an American export to Italy. Believe it or not, New Orleans plays a big role in that story.
Yours,
TulaneLSU
Authentic marinara sauce does not include onions. You are starting with the right tomatoes. Be sure to use plenty of fresh basil and more garlic than you think you should. I like adding capers to mine, which was a tip I received from Stefano Callegari on a trip to NY a few years ago.Onions were an unnecessary American addition to a great food. If you look at all the old NY Italian recipes as well as those from Italy you will never find onions in them. I am currently working on a history of how onions invaded red gravy and marinara, and even became an American export to Italy. Believe it or not, New Orleans plays a big role in that story.
Yours,
TulaneLSU
This post was edited on 2/16/21 at 8:59 am
Posted on 2/16/21 at 8:50 am to TulaneLSU
Many if not most have onion.
None have capers.
And OP the best onion to use is the onion you have at the house. I grow Texas 1050 and I use them for most anything except red which I grow red creoles.
None have capers.
And OP the best onion to use is the onion you have at the house. I grow Texas 1050 and I use them for most anything except red which I grow red creoles.
This post was edited on 2/16/21 at 9:17 am
Posted on 2/16/21 at 9:31 am to jmh5724
I use red wine in mine 
Definitely fresh basil and garlic.
ETA: I also use a bit of red pepper flakes.
Definitely fresh basil and garlic.
ETA: I also use a bit of red pepper flakes.
This post was edited on 2/16/21 at 9:52 am
Posted on 2/16/21 at 9:48 am to jmh5724
I made the best I’ve ever made a few weeks ago using San Marranos. It was pretty standard.. I first sautéed onion, garlic, dried herbs. I added a couple anchovies and mashed/sautéed until they disappeared. Small splash of wine, added tomatoes and the sauce they come in. Season to your preference.
I think the real trick was letting it simmer for as long as I did. I let it go a couple of hours.
Microplaned some fresh parm in at the end but not too much.
Pretty sure my onions were just your standard yellow onions, but a lot of people like shallots.
I think the real trick was letting it simmer for as long as I did. I let it go a couple of hours.
Microplaned some fresh parm in at the end but not too much.
Pretty sure my onions were just your standard yellow onions, but a lot of people like shallots.
Posted on 2/16/21 at 10:06 am to jmh5724
I read this as “marijuana” sauce tips, clicked and realized I entered the wrong thread. I’ll see my way out now...
Posted on 2/16/21 at 12:14 pm to Midget Death Squad
No, please, do continue with your marijuana sauce.
Posted on 2/16/21 at 2:54 pm to jmh5724
I gave it a shot using fresh Romas. I blanched and peeled them, roughly chopped and added to the sautéed yellow onions and garlic that had been going. Added a touch of brown sugar and simmered for 30 minutes. added some red wine, then simmered for another 30 minutes. Added fresh basil at the end.
My takeaways:
I should've cut the tomatoes smaller or pureed some of them. The end product was great over crostini but was a little lumpy for spaghetti
The red wine added the right amount of sweetness and color
I felt the sauce was a bit loose. I probably could've simmered for an hour longer and then reduced to the right consistency
I decided to screw around the next day and make tomato paste out of some Romas. 12 tomatoes yielded 1/2 cup of paste...that was shockingly small! I added some of the paste to my marinara to thicken it up a bit the next day. No noticeable difference other than a darker color.
Ill definitely try again but using San Marzanos if I can find them fresh in Baton Rouge
My takeaways:
I should've cut the tomatoes smaller or pureed some of them. The end product was great over crostini but was a little lumpy for spaghetti
The red wine added the right amount of sweetness and color
I felt the sauce was a bit loose. I probably could've simmered for an hour longer and then reduced to the right consistency
I decided to screw around the next day and make tomato paste out of some Romas. 12 tomatoes yielded 1/2 cup of paste...that was shockingly small! I added some of the paste to my marinara to thicken it up a bit the next day. No noticeable difference other than a darker color.
Ill definitely try again but using San Marzanos if I can find them fresh in Baton Rouge
This post was edited on 2/16/21 at 2:56 pm
Posted on 2/16/21 at 5:03 pm to jamiegla1
quote:
I felt the sauce was a bit loose
A lot of people (myself included) feel that fresh tomatoes don't really make a good sauce. They don't give it that gravylike body that canned tomatoes do. Its more of a spring-y fresh type sauce.
quote:
San Marzanos if I can find them fresh in Baton Rouge
When you hear people talk about San Marzano tomatoes, they're talking about canned. They're sold all over BR :) Easiest brand to find is Cento, but make sure it is the can that explicitly says they are San Marzano. As a rule of thumb, if they're not whole they're not San Marzano. Its rare they crush or dice them for canning.
You'll know it is the right ones if they're ~$5 a can (its a large can) vs. the others that are $2-$3.
This post was edited on 2/16/21 at 5:04 pm
Posted on 2/16/21 at 5:30 pm to LouisianaLady
quote:
ts more of a spring-y fresh type sauce
yep, thats exactly how it was!
So in order to make a good sauce with fresh tomatoes, I have to first can them and then make the sauce?
Just kidding but thanks for the tip. Ill try the canned ones next time
Posted on 2/16/21 at 5:38 pm to TulaneLSU
quote:
If you look at all the old NY Italian recipes as well as those from Italy you will never find onions in them.
I have a book I use for reference.
The author studied and worked under Auguste Escoffier.
He used a whopping two tablespoons of Mirepoix in his marinara.
Yep. Onions.
I don't use onion in mine.
Posted on 2/16/21 at 5:55 pm to jamiegla1
In your defense, those sauces are great in warmer weather. I like the watery fresh sauce on angel hair with garlic, parm, artichoke hearts, etc.
Posted on 2/16/21 at 6:03 pm to Btrtigerfan
Mushroom peelings? WTH?
Posted on 2/16/21 at 6:07 pm to Darla Hood
quote:
Mushroom peelings? WTH?
I've never peeled a mushroom. Stems perhaps? There are also no tomatoes in this sauce, but it is the only marinara in the entire book. I'm am going to go back and look at "red gravy."
Posted on 2/16/21 at 6:34 pm to LouisianaLady
I really thought I’d get close to a good sauce. I’m kind of disappointed that it’s not possible with fresh tomatoes
Posted on 2/16/21 at 6:41 pm to jamiegla1
quote:
I really thought I’d get close to a good sauce. I’m kind of disappointed that it’s not possible with fresh tomatoes
Make an awesome BLT.
Posted on 2/16/21 at 6:42 pm to jmh5724
Here is a Marinara sauce seasoned with onion, but without onion pieces in the final sauce.
To make 2 cups of Marinara you will need:
1 can (28 Oz.) Cento whole tomatoes.
1/2 of a medium onion (left whole)
1 Tablespoon olive oil
3 cloves minced garlic
2 teaspoons fresh basil
2 teaspoons oregano (dried from our herb bed)
1 teaspoon salt
2 teaspoons sugar
1/8 teaspoon black pepper.
1/4 cup of good red wine
Directions:
Add the ingredients to a sauce pan or sauté pan. My intent with this sauce was to not have any onion in my finished sauce (only onion flavor) and I removed the half onion when the sauce was finished. If you like, you can chop the onions and keep them in the sauce. If you like, you can also add bell pepper to the sauce.
To cook the sauce, add the ingredients to a sauté pan and bring it to a simmer. As the sauce cooks, break up the tomatoes with a wooden spoon. You can crush them with your hands to break the tomatoes apart as they are added if you like. I like some pieces of tomato in my finished marinara so I am not too concerned with leaving some pieces as I break it up during cooking.
Cook the sauce at a low simmer for about an hour and a half to two hours, until the liquid reduced to a thick sauce. You should taste during the reduction and season as desired with more salt, or sugar, which helps reduce the acid taste you sometimes get with tomatoes. You can adjust the level of sweetness with sugar to the taste you like.
This recipe will make about two cups of thick sauce that you can thin to the consistency you desire with water, or more red wine.
This is a nice bright sauce. You can use it as is over pasta, or add meat to make a meat sauce.
To make 2 cups of Marinara you will need:
1 can (28 Oz.) Cento whole tomatoes.
1/2 of a medium onion (left whole)
1 Tablespoon olive oil
3 cloves minced garlic
2 teaspoons fresh basil
2 teaspoons oregano (dried from our herb bed)
1 teaspoon salt
2 teaspoons sugar
1/8 teaspoon black pepper.
1/4 cup of good red wine
Directions:
Add the ingredients to a sauce pan or sauté pan. My intent with this sauce was to not have any onion in my finished sauce (only onion flavor) and I removed the half onion when the sauce was finished. If you like, you can chop the onions and keep them in the sauce. If you like, you can also add bell pepper to the sauce.
To cook the sauce, add the ingredients to a sauté pan and bring it to a simmer. As the sauce cooks, break up the tomatoes with a wooden spoon. You can crush them with your hands to break the tomatoes apart as they are added if you like. I like some pieces of tomato in my finished marinara so I am not too concerned with leaving some pieces as I break it up during cooking.
Cook the sauce at a low simmer for about an hour and a half to two hours, until the liquid reduced to a thick sauce. You should taste during the reduction and season as desired with more salt, or sugar, which helps reduce the acid taste you sometimes get with tomatoes. You can adjust the level of sweetness with sugar to the taste you like.
This recipe will make about two cups of thick sauce that you can thin to the consistency you desire with water, or more red wine.
This is a nice bright sauce. You can use it as is over pasta, or add meat to make a meat sauce.
Posted on 2/16/21 at 6:48 pm to jmh5724
If you got an old lady, she can’t help with or be near the sauce if it’s her time of the month.
Honestly don’t know why, just heard some old Italian lady say that once.
Honestly don’t know why, just heard some old Italian lady say that once.
Posted on 2/16/21 at 6:58 pm to Emteein
quote:
If you got an old lady, she can’t help with or be near the sauce if it’s her time of the month.
Not me. Mine is in her prime at 44. She gives me honest feedback and is an excellent taster that can most times tell me what is overdone or missing.
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