Ciao!, Marinara sauce is an Italian tomato sauce that originated in Napoli. Main ingredients are tomatoes garlic, herbs, onions and sometimes people add olives capers and even wine. Currently, the marinara sauce used in cuisine and restaurants are almost different from the original old marinara!. Let us start the authentic Italian Marinara.
Preparation time: One hour
Serving: 5 persons
- One cup fresh basil leaves chopped
- Seven minced garlic cloves
- Five tablespoons extra virgin olive oil
- Around three pounds (1.5 kg) tomatoes
- One and a half teaspoon fresh thyme
- Two red bell peppers, cut into small pieces
- One teaspoon sugar
- One teaspoon salt
- One teaspoon powdered black pepper
- One tablespoon balsamic vinegar
- Cut the tomatoes into halves and remove all the seeds, then cut the rest into small cubes
- In a deep pan add the olive oil and the minced garlic until you smell the garlic.
- Then add the tomatoes cubes and fry with garlic and olive oil for five minutes.
- Add the red pepper and the balsamic vinegar and keep boiling for several minutes. (Check the acidity here, look to my note below)
- After that add to the sauce, the sugar, black pepper, and the salt mix all ingredients very well, and bring them to boiling.
- After boiling, reduce the heat to low, and keep them cooking for around 40 minutes
- Cool the sauce and transfer to a dry and air tight jar.
- Serve with pizza, calzone, focaccia, and meat.
Note: the key point in making this sauce is to have no acidity associated with tomatoes, you can use baking powder to stop the acidity in this step.