What's your secret to a really good marina? (organic, cooker, tomatoes)
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1 large yellow or white onion chopped
4 cloves garlic
2 (29 OZ) cans tomato sauce ( preferably low sodium 280 mg or under)
5 T. olive oil (use cheaper stuff- not virgin, but ok if used. Virgin is better for salad dressing used raw)
1 T. basil (dried) or 3-4 T. fresh
1 T. oregano
1/2 c. white or red wine
2 T. parmesan cheese
**3-4 (1/2 lb) sweet or spicy Italian sausage
Saute garlic and onions in olive oil over medium heat until onion is translucent. **If cooking with sausage, saute first until almost all done, pour off excess grease, then saute the onions and garlic. Add the tomato sauce, wine and herbs. If it tastes too salty, add 1 or 2 teaspoons sugar. When all ingredients are added, put in the parmesan cheese. Simmer for 20 to 30 minutes uncovered. The more you simmer, the more condensed it becomes so take care that it does not reduce too much. Either take off the heat or cover to prevent further evaporation.
Onions and Garlic taste better sauteed in a mixture of a fresh salted butter and a little EVOO scattered in the pan..mostly butter. But don't let the butter burn. Let your onions get a little brown, and add your Garlic in.
My "secret" as a non italian is to ask my Italian friends to make it for me !
Seriously though I have only made it on two occasions but it worked out very well. Use the very best, ripest tomatoes you can , squish them with your hands so that they are soft and yielding but still chunky, chop some garlic , fry gently in light olive oil with some herbs , thyme and oregano as well as some basil, add the tomatoes , a pinch of sea-salt salt and some pepper, then when the mixture is warm add some extra virgin olive oil ( the best you can afford) and some more herbs and a bay leaf. If the tomatoes are not as good as they good be a teeny- tiny sprinkle of brown sugar can help take the tartness out .
I also added some cloves of garlic which I had previously roasted whole , unpeeled for a sweet garlicky but subtle flavour.
Perfect with Fish or Seafood or even as a "dip" with warm Ciabatta... The taste of sunshine on a plate.
When I make zucchini parm I always make my own sauce. I sautee half of an onion, chopped, and a few cloves of garlic in olive oil. Then I add a large can of crushed tomatoes in heavy puree, dried or fresh oregano and basil, salt, pepper, and then just let it simmer until I like the taste. Sometimes I'll add some meat and/or red wine. I can't remember if I add tomato paste, I don't think so (though I'll put it in when I use chopped tomatoes).
"old" tomatoes work well too. I fry all my herbs before i add everything else. I also use the freshest of herbs I can find. I add a little red wine, and I also take a pork neck bone (not salted) and simmer it in the sauce for a very long time.
"old" tomatoes work well too. I fry all my herbs before i add everything else. I also use the freshest of herbs I can find. I add a little red wine, and I also take a pork neck bone (not salted) and simmer it in the sauce for a very long time.
Ahhh neckbones. My grandma used to do that. So. friggin. good. I forgot about that one.
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