Italian cuisine cannot be imagined without Marinara sauce. It is a versatile condiment that Italians add to many dishes. Preparing such a sauce is so simple that even an inexperienced cook will cope with the whole process with a bang! You can serve the classic Marinara sauce on your own, for example, with fried cheese or vegetables in breadcrumbs, as well as season pasta, ravioli or gnocchi, use it in pizza and lasagna, or stew meatballs in it. So let's get it cooked!

To prepare the classic Marinara sauce you will need:

• trade winds (or tomatoes in own juice) - 700 g
• garlic - 3-4 cloves
• basil (dried) - 1 tsp
• oregano (dried) - 1 tsp
• sugar - 1 tablespoon (or to taste)
• salt - 0.5 tsp (or to taste)
• vinegar (wine or apple) - 0.5-1 tbsp. (optional)
• olive oil- 2-3 tbsp.

Marinara sauce - recipe with photo:

Peel and chop the garlic teeth with a knife. In a deep frying pan or stewpan, heat the oil moderately, put the garlic in it and, stirring it, fry for 30-60 seconds. In no case do we overheat the oil, otherwise the garlic will burn out instantly!

For the garlic, we send the herbs to the stewpan and, stirring also, heat them in oil for half a minute.

Pour in the trade wind and stir. By the way, instead of trade winds, you can take canned tomatoes in their own juice (whole or in pieces), and also in season you can use fresh tomatoes that need to be peeled and chopped.

Over medium heat, stirring occasionally, cook the marinara sauce for about 20 minutes or until it reaches the desired consistency (depending on which dishes you plan to use the sauce in, it can be boiled down to a thinner or thicker consistency).

5 minutes before the sauce is ready, season it with sugar, salt and, if the tomatoes are too sweet, add a little vinegar.

That's all! Incredibly easy to prepare, but delicious, the classic Marinara sauce is ready!

We use it immediately for making pasta, lasagna or pizza, or pour it into a container with a lid, store it in the refrigerator and use it as needed!

Bon Appetit!

Dishes Italian cuisine occupy a leading position in the gastronomic industry. Even in the most remote corners of the earth, trattorias with a homely Italian atmosphere and menu are opened. The success of the kitchen is quite easy to explain: the dishes are easy to prepare, do not require special expensive ingredients, and amaze with the abundance and successful combination of flavors.

One of the pearls of the Italian culinary tradition is marinara sauce. Consumers liked the taste of marinara so much that this term is used not only for sauce, but also for the popular italian pizza... Is the success of the product justified and does the sauce hold the leading position in the sophisticated gastronomic world?

general characteristics

Marinara translated from Italian means "seafood sauce". The name directly indicates the origin of the product. Italian sauce was invented by ship coca in the middle of the 16th century. It was at this time that Europe got acquainted with the taste of tomatoes and began to actively export the product to its lands. Marinara was significantly different from all sauces of that time, primarily in that there was no meat in its composition.

Authentic marinara consists of such products: tomatoes, herbs, onions. Later, recipe variations began to emerge. New spices and even fried or smoked fish were added to the sauce.

The gustatory palette of the product covered exclusively vegetable notes. A graceful combination of young, spicy herbs and spices has become a real culinary discovery. The population is rather tired of the usual meat or fish tastes, so marinara has become akin to a breath of fresh air. The sauce was added to everything: pasta, pizza and seafood. Marinara went equally well as with unleavened flatbread, and with starchy ones, which is loved not only by culinary specialists, but also by the common population.

Another difference between marinaras and popular sauces is their long shelf life. The high concentration of acid in tomatoes allows the marinara to be stored in the refrigerator for several days without relative harm to the composition and taste. But, as practice shows, dishes with marinara simply do not have time to get to the refrigerator, disappearing at the next meal. The long shelf life of the product has been particularly beneficial for mariners. They stocked up with everyone essential ingredients and prepared delicious provisions for several days in advance.

Today, the marinara has slightly shifted its geographic center. Its popularity has increased dramatically in America, but at home it has remained the same. Americans love to use marinara instead of traditional ketchup and other sauces for their daily diet. The number of Italian trattorias in the United States is also amazing - there are no less of them than in Italy itself, which speaks of the colossal success of the cuisine.

Trattoria is one of the most recognizable and popular types Italian restaurant... In a trattoria relatively small menu, which consists of "home" authentic dishes. Trattorias are geared towards a regular audience - whole generations come to them to celebrate a significant event or just dine. The informal "home" atmosphere of the restaurant is the hallmark of the trattoria.

Is sauce a healthy food?

Traditional marinara consists exclusively of vegetables, but they are all cooked with the addition of vegetable oils... Let's figure it out: how useful is the sauce and can it diversify the daily diet?

The main component of the sauce is tomatoes. Nutritionists recommend eating tomatoes cooked rather than raw. Why? During heat treatment, the concentration of lycopene increases.

Lycopene is a natural pigment that is responsible for the red or orange color of the fruits of some plants. Lycopene Formula - C40H56. Lycopene is an isomer. It protects the plant from the harmful effects of ultraviolet radiation and inhibits oxidative processes.

Lycopene has a beneficial effect on the human body. Its most important role is. The component inhibits oxidative processes, reduces the risk of atherosclerosis, protects DNA cells from oncogenesis - the initiation and development of a tumor. The component also affects the human nervous system, reducing markers of oxidative stress.

Lycopene is the most powerful antioxidant carotenoid found in the blood of living organisms.

The substance is a kind of prevention of cancer, cardiovascular diseases and pathologies of the organs of vision. Experimental studies on the effects of lycopene on cancer are highly controversial. But it is clearly established that the risk of developing certain types of cancer (prostate, lung and stomach) is inversely proportional to the concentration of lycopene in the blood.

The higher the content of lycopene in the blood (within normal limits), the lower the risk of developing atherosclerosis and ischemic diseases. Scientists have also tracked an inverse relationship: the less lycopene, the more often a person gets sick.

Another surprising fact is that scientists have discovered products of lycopene oxidation in the retina of a person and a monkey. The retina is an almost transparent tissue that is constantly exposed to ultraviolet radiation. The pigment epithelium and choroid are also exposed to the sun. Carotenoids (they also include lycopene) play the role of a protective film that blocks the aggressive effects of the external environment. Lycopene also protects the eye from: peroxide processes, damage to the lens and the development of cataracts.

In some cases, the component is used as a medication. For example, using 20 milligrams of lycopene per day, scientists have been able to cure gingivitis.

Lycopene is considered to be non-toxic, but overdose has been reported. In mature people, an overabundance of the component causes:

• an increase in lycopene in the blood;
• liver staining in a yellowish tint;
• staining the skin in an orange tint.

These symptoms are temporary. Within 3 weeks of a rational diet, the state of all organs returns to normal. Skin coloration known as "lycopenoderma" has no toxic effect on human health.

As for the other components of the dish (onions, garlic, herbs), they are best consumed fresh. Heat treatment destroys a certain part of the vitamin / nutrient composition and reduces nutritional value product. For example, fresh onions contain a high concentration of the phytonutrient allicin. He is responsible for long-term saturation of the body and dulling hunger. In thermally processed onions, allicin either disappears completely, or is contained in scanty amounts.

The taste of the dish is formed gradually with the addition of each new ingredient. Onions and garlic should release juice, infuse a rich aroma and enhance the effect of dried herbs. It is in this combination that the dish "works". If you give up frying in oil in favor of simmering or stewing, then the dish can be called healthy and harmless to health / figure. We warn you that changing the cooking technology will lead to a completely new sauce flavor. The main thing is not to be afraid to experiment, find your ideal techniques and recommendations.

Common mistakes in making traditional marinara

Incorrect preparation of ingredients

You can chop onions and garlic in any order, there will also be no problems with spices, the main difficulty lies in tomatoes. Tomatoes must be prepared in advance. The peel and bones must be removed. Place the tomato in boiling water for a few seconds, then carefully peel off the peel with a knife - it will become soft, pliable and easily separate from the base.

Fun fact: The use of tomatoes is considered a distinctive feature of the Italian culinary tradition. But not all parts of Italy like and often use tomatoes. In the south of the country, the vegetable is in much greater demand and popularity than in the north. Here tomatoes are called "red sauce" and are added everywhere: pizza, pasta, lasagna, rice and so on. Interestingly, the locals love both fresh tomatoes and fried, baked, dried and dried. For all their love of tomatoes, Italians never make them the main component of a dish. Tomato flavor does not dominate, but helps other palettes to open up.

Long-term cooking

The cooking technique and time is directly related to the quality of the ingredients. The main thing is not to spoil the flavor and consistency of the sauce. Long-term cooking will kill not only the benefits, but the taste, structure and aroma of the marinara. Qualitative fresh vegetables there is simply no need to simmer for too long - they will immediately give rich juice and a bright smell.

Template cooking

Yes, traditional recipes good, but there is always room for meaningful creativity in cooking. Your best bet is to experiment with a selection of products you already have. Replace, invent new feeding and processing techniques. For example, try changing the spice mix or using a combination of several varieties of tomatoes.

Sauce recipe

This is one of the alternative recipes for marinara. All ingredients and their dosage can be changed based on your individual preferences.

We need:

• vegetable oil for frying - 1 tablespoon;
• onions - 1 pc;
• garlic - 5 cloves;
• celery (stem) - 1 pc;
• fresh tomatoes - 500 g;
• carrots - 1 pc;
• dried oregano - a pinch;
• fresh oregano to taste;
• Bay leaf- 1 PC;
• red dry wine- 150 ml;
• balsamic vinegar - 1 teaspoon;
• salt / pepper / other spices to taste.

Preparation

In a large skillet, heat a tablespoon of cooking oil. Chop the onion into cubes / rings and place in a hot skillet. Saute the onions for about 5 minutes, until the product is translucent and the kitchen is full of rich onion aroma. Add chopped garlic into the same pan. Fry the mixture for another 1-2 minutes, until the garlic starts to juice. Send shredded, refined and your favorite spices here. Saute vegetables until tender, 5 to 10 minutes. The cooking time depends on the quality / freshness of the vegetables. As soon as they give juice and become soft, proceed to the next stage of cooking.

Peel and seed the tomatoes (place in boiling water, then remove the skins). Gradually add red wine, balsamic vinegar, oregano, and spices to taste. Stir the contents periodically to distribute the ingredients in the pan and absorb the flavors / aromas. Leave the sauce to simmer until thickened. Cooking time can be from 30 minutes to 1 hour. Remove the prepared sauce from the heat, add a few fresh leaves and serve immediately.

Culinary tip: Try to shield the oregano from kitchen utensils... Just tear it with your hands, having previously rolled it into a tight tube. So the plant will be able to fully reveal its taste and rich aroma. Exposure to metal objects has a detrimental effect on oregano - it quickly fades and loses its sharp aftertaste notes.

Ready marinara can be stored in the refrigerator for several days without sacrificing quality and taste. Ardent Italian food lovers can even freeze fresh marinara, place in the freezer and use as needed. The product can be rolled up into a jar as usual. tomato paste... It is necessary to store jars in cellars or home closets, which are protected from ultraviolet rays and excessive moisture. The sauce can be stored in the refrigerator for up to 4 days, in the freezer or cellar for several months.

• - Classic Marinara sauce -

  Ingredients:

  1/4 cup olive oil
  3 cloves of garlic, peeled
  1 tbsp tomato paste
  One 1 kg can of whole peeled tomatoes in their own juice, grind in the mill
  Pinch of sugar
  2 sprigs of basil
  Salt, freshly ground pepper

  Preparation:

  Heat oil in a large saucepan. Add garlic and sauté over medium heat, stirring occasionally, until golden brown, about 5 minutes. Add tomato paste and cook, stirring occasionally, for 1 minute.

  To lay out canned tomatoes along with their juice. Add sugar and basil, season with salt and pepper and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until it thickens and boils down to 3 cups, about 30 minutes. Season with salt and pepper. Remove the basil sprigs and garlic.

• - Marinara with fresh tomatoes -

  Ingredients:

  4.5KG fresh tomatoes, chop coarsely
  1.5 cups of water
  120 ml olive oil
  6 large cloves of garlic, chop very finely
  3/4 tsp chopped red pepper
  3 large sprigs of basil
  1 tbsp Sahara
  Salt, freshly ground pepper

  Preparation:

  In a large saucepan, combine the tomatoes with water, cover and cook over medium heat until the tomatoes are tender, about 15 minutes. Place a vegetable grinder above a large bowl. Arrange the tomatoes and puree. This should make about 18 cups.

  Wipe the saucepan, heat the olive oil in it. Add garlic and chopped red pepper and cook over very low heat until soft, about 1 minute. To lay out tomato puree, basil and sugar, season with salt and pepper. Simmer until the sauce thickens and boils down to 12 cups, about 2 hours. Remove the basil. Let the sauce cool, then transfer to jars or plastic containers.

• - Spicy Marinara Sauce -

  Ingredients:

  900g fresh tomatoes, peeled and cut into halves
  3 tbsp olive oil
  1/2 cup thinly sliced ​​vidalia onion
  2 large cloves of garlic, finely chop
  1/2 tsp chopped red pepper
  1 tbsp chopped basil
  1/2 tablespoon chopped mint
  Salt

  Preparation:

  Extract seeds from tomatoes. Place them in a strainer over a bowl and crush to squeeze out as much juice as possible. Chop the tomatoes coarsely and add to the juice.

  Heat oil in a large skillet. Add onion. Fry on moderately high fire stirring until soft and brown, about 5 minutes. Add the garlic and simmer for 1 minute. Add the tomatoes with their juice and chopped red pepper. Season with salt and cook, stirring occasionally, until the sauce thickens, about 20 minutes. Add basil and mint.

• - Quickly marinara sauce -

  Ingredients:

  One 800-gram can of whole tomatoes in its own juice
  1/3 cup olive oil
  10 basil leaves
  A pinch of crushed red pepper
  Salt, freshly ground black pepper
  1 tbsp butter

  Preparation:

  Grind the tomatoes with their juices in a food processor. Heat olive oil in a large saucepan over medium-high heat. Add the basil leaves and cook until they wither, about 10 seconds. Add a pinch of crushed red pepper, season with salt and pepper.

  Place the tomatoes, bring to a boil and cook, stirring occasionally, until the sauce thickens slightly, about 6 minutes. Remove from heat and stir with butter... Season the sauce to taste with salt and pepper.

• - Sauce Marinara with kimchi -

  Ingredients:

  1/4 cup olive oil
  1/4 cup finely chopped onion
  1 clove garlic, chopped
  2 cups sliced ​​kimchi
  Two 800-g cans of whole peeled tomatoes in their own juice
  2 tbsp tomato paste
  Pinch of sugar
  3 sprigs of basil
  Coarse salt

  Preparation:

  Heat 2 tablespoons of oil in a medium saucepan. Add onion, garlic and kimchi. Cook over medium heat, stirring occasionally, until vegetables soften and golden brown, about 8 minutes.

  Transfer the mixture to a food processor and add the tomatoes; purée until received homogeneous mass... Heat the remaining 2 tablespoons of oil in a saucepan. Add tomato paste and sugar. Cook, stirring occasionally, until lightly caramelized, about 3 minutes. Add tomato paste and basil, cover and simmer over medium-low heat, stirring until the sauce thickens, about 30 minutes. Season with salt.

• - Sauce Marinara with curry -

  Ingredients:

  2 tbsp peanut or canola oil
  1 medium onion, chopped thinly
  1 clove garlic, chopped
  1 jalapeno, seed and chop
  1/2 tablespoon chopped fresh ginger
  1.5 tbsp mild curry powder
  Odin's 800-g can of peeled tomatoes, chopped; do not pour out the juice
  One 400-gram can of unsweetened coconut milk
  1 tsp Sahara
  Salt, freshly ground pepper
  2 tbsp chopped cilantro (optional)

  Preparation:

  Heat oil in a large saucepan. Add onion, garlic, jalapenos and ginger. Fry over medium-high heat, stirring occasionally, until soft, 5 minutes. Add curry powder, cook until aromatic, 1 minute. Add tomatoes and their juices, coconut milk and sugar; boil. Season with salt and pepper and cook over medium heat, stirring occasionally, until the sauce thickens slightly, 20 minutes. Add cilantro.

Italian marinara is a sauce invented by ship cooks in the middle of the 16th century. Made from tomatoes, it has high acidity and does not deteriorate for a long time, which attracted the cocks. Gradually, the aromatic seasoning took root in home kitchens. Today it is one of the most popular sauces of Italian professional chefs and housewives. Frequent marinara sauce becomes the base for creating original recipes seasonings for various dishes.

The base of the sauce is fresh or canned tomatoes, to which various herbs and garlic are added. The classic composition of the ingredients implies the obligatory presence of basil, garlic, oregano and ground red pepper. Additives in the form of olives, capers, thyme and other herbs and spices are the creative imagination of the sauce maker. It is not forbidden to vary with a set of components, the main thing is not to lose in taste and aroma. We have prepared several recipes for you that are easy to prepare at home.

The classic marinara recipe

The first acquaintance with marinara is better to start with basic recipe... For him you need to take:

• fresh tomatoes - 1.5 kg;
• garlic - 3-4 medium cloves;
• half a lemon;
• red wine - 3 tbsp. spoons;
• basil, rosemary, oregano (fresh or dried) - to taste;
• greens (cilantro, dill, parsley) - at your request;
• salt to taste;
• ground red pepper - to taste;
• sugar - 2 teaspoons;
• olive oil - 2 tbsp. spoons.

Having prepared the products, we proceed to the stage-by-stage preparation:

1. Pour water into a medium saucepan and bring to a boil. We put the washed tomatoes in boiling water for a few seconds, so that the peel is easier to remove. Remove the peel and skip the pulp in a blender.
2. Peel and chop the clove of garlic with a knife.
3. Pour olive oil into a frying pan, heat well, add garlic and fry it.
4. Add tomato puree to the fried garlic. We are waiting for everything to boil.
5. We wash the greens under water, dry, chop finely and add to the garlic and tomatoes.
6. Add pepper and sugar to the mass. Pour in wine, stir.
7. We reduce the heat and evaporate the mixture to a thick sour cream.
8. Salt and pour over a lemon nipple. Serve a little cooled sauce with pasta dishes and meat.

Green tomato sauce recipe

Some housewives prefer to cook marinara sauce from unripe green tomatoes. The flavoring melody of the seasoning changes, there are no distinct tomato notes and more acidity. Garlic and basil remain unchanged. For this version of the sauce you will need:

• green tomatoes - about 2 kg;
• onions - 2 heads;
• carrots - 2 medium pieces;
• garlic - 6-7 cloves;
• half a lemon;
• olive oil - 1 tablespoon;
• salt and red pepper to taste;
• oregano, basil, dill, hyssop, cilantro (fresh or dry) - to taste;
• glass of water;
• sugar - 3 tsp.

Cooking process with step by step:

1. Peel onions, garlic and carrots. Cut the carrots and onions into small pieces. Press the garlic and chop finely.
2. We wash the tomatoes, put them in a blender, chop until puree.
3. We take a stewpan, pour garlic into it, fry. Add the green tomato puree. We continue to stew.
4. Add chopped herbs to the garlic-tomato puree.
5. Pepper, add sugar. Fill with water and simmer for about 40 minutes.
6. Before turning off, salt and pour with lemon juice. Let the mass cool. Original marinarago sauce.

Recipe for winter preparations

In winter, store-bought tomatoes do not differ in the aroma and taste characteristic of tomatoes, so housewives strive to make summer preparations. Our winter tomato sauce will also turn out to be bland. The recipe for winter sauce will help you feel the warm greetings from Italy on a cold evening and preserve the real taste of the famous seasoning. For preservation you will need to take:

• tomatoes - 2.5 kg;
• garlic - 8 large cloves;
• 1 head of onion;
• dry red wine - 80 ml;
• thyme - 5 branches;
• basil (leaves) - 3 tbsp crushed spoons;
• olive oil - 80 ml;
• salt (sea) - 1 teaspoon;
• sugar - a tablespoon;
• ground red pepper - to taste.

How to cook:

1. Rinse the tomatoes with water, put them in boiling water, then under cold water, remove the peel, cut into slices and spread on a deep baking sheet.
2. Peel the garlic cloves, chop and add to the tomatoes.
3. Peel the onion, finely chop, pour on a baking sheet.
4. Finely chop the basil and thyme and send them to the rest of the ingredients.
5. Top up with wine and olive oil. We mix everything.
6. Preheat the oven to 220 degrees and bake the resulting mixture for an hour.
7. Transfer the baked sauce components to a blender, grind in mashed potatoes. Salt and pepper, add sugar.
8. Transfer to a saucepan and heat over medium heat.
9. Pour into cans with a capacity of 0.5 liters, cover with lids and put in a hot water bath for 20 minutes.
10. We take out the sterilized canned food and roll up the lids.

In Italian restaurants, marinara sauce is usually served with spaghetti dishes and pasta. In addition, it often serves as a base for pizza. Italian that has taken root in Russia cooking masterpiece used as a seasoning for kebabs and other meat dishes... Some gourmets consider it a separate dish and happily eat it without a side dish. The pronounced garlic flavor of the seasoning, diluted with piquant notes of basil and oregano, guarantees palatability and gives the dish a delicious aftertaste.

There are a great many sauces for spaghetti, pizza and not only in Italy - this is an axiom that does not require special proof. However, Italians themselves consider marinara sauce one of the "most classic" ones, preferring it among the abundance of options. The composition of this sauce, perhaps, has remained unchanged for several centuries: basil and oregano, peppers and tomatoes, parmesan and garlic, nutmeg and olive oil.

The famous Italian sauce appeared two hundred years ago, thanks to Europeans who appreciated spicy taste dishes from tomatoes. Initially marinara sauce began to prepare ship coca. They needed to invent a non-perishable product that would be stored for a long time without a refrigerator. This is what became tomato sauce who kept his nutritional properties, thanks to the acids contained in tomatoes. And for the first time, the chef Antonio Latini mentioned the sauce in his cookbook at the end of the 17th century.

It is interesting that you can cook "seafood sauce" not only from ripe, but even from green tomatoes. It is convenient in places where late blight often affects tomatoes. The finished seasoning is rolled up or stored frozen.

The exquisite Marinara sauce goes well with almost any dish. It is often used with pizza, pasta, kebabs. This is a great sauce for seafood salads. You can use it just like that.

Every Italian chef has his own proprietary recipe cooking "Marinara", but they all agree that garlic, basil, red pepper and oregano are indispensable. There is one more important nuance! Roll the basil leaves into a tube before slicing. It is believed that this is how the herbaceous plant gives the maximum to the sauce. nutrients... If desired, the Marinaru can be made more spicy by adding a little more garlic and seasoning well.

Cooking secrets

Delicious Italian sauce is loved not only by connoisseurs of savory dishes, but also by housewives - for its ease of preparation. Any housewife can make a "sea" sauce, even if she has no culinary experience at all. However, for this, it is important to know a few secrets from professional chefs.

1. To make a quality seasoning, it is best to opt for ripe, meaty tomatoes. Although there are recipes that involve cooking from unripe tomatoes. It is important to remove the peel from the latter, because this will make the seasoning especially delicate in taste.

Life hack for housewives

If you make a cruciform cut in a tomato and then put it in boiling water, the peel will be easier to remove! It is estimated that this will take three to four seconds.

1. Peeled tomatoes are ground through a sieve or meat grinder with an appropriate attachment. This is to prevent seeds from getting into the seasoning. Some housewives use a blender as a chopper, which is also an acceptable option.
2. If you want the sauce to last as long as possible, you will have to preserve it. The seasoning is closed in glass, pre-sterilized, jars. This can be done with both screw and metal covers. In this case, the sauce will retain its taste qualities within 12 months if stored at room temperature. But in plastic container keep ready-made sauce recommend no more than one week.
3. Tomatoes should be cooked in a container with dense walls. So that the sauce does not burn, it is important to mix it regularly.

Today, Italian sauce is served with fish, meat dishes, cereals, and is used as a soup dressing. This is a matter of taste and imagination.

The classic recipe for marinara sauce

Ingredients per liter of sauce:

• 1.5-2 kg of tomatoes;
• 1 head of garlic;
• 50 ml of dry wine;
• half a lemon;
• 5 g of aromatic herbs for seasonings;
• 15 g granulated sugar;
• 25 ml olive oil;
• ground pepper, salt is added as desired.

Most famous recipe cooking spicy sauce- traditional.

Here's a step-by-step guide.

1. Wash the tomatoes thoroughly. After - pour over with boiling water, cool and peel. Cut into four to five pieces, carving out a hard, white center.
2. Make mashed potatoes from prepared tomatoes.
3. Add finely chopped garlic cloves to a preheated saucepan, fry over low heat for about three to four minutes.
4. Pour in the tomato and stir constantly until boiling, then reduce heat.
5. Add the mixture of Italian herbs, previously mixed with sugar.
6. Boil until thick, then add 50 ml of dry wine.
7. For piquancy, chefs add lemon juice pre-stoned.

Life hack for housewives.

Salting and peppering "Marinara" is important at the very end, since the tomato mass is significantly boiled down, so there is a risk of oversalting the dish or making it very spicy.

It is convenient to store the sauce after rolling both in the pantry and in the refrigerator.

Marinara sauce: recipe for cooking with balsamic vinegar

Ingredients:

• 1-1.5 kg of tomatoes;
• half a kilogram of onions;
• 20-25 ml of honey;
• 50 ml vinegar;
• 2-3 cloves of garlic;
• 80 ml olive oil;
• 3 bay leaves;
• salt, oregano, other spices - optional.

Preparation:

1. Wash the tomatoes, rinse with boiling water, remove the skin. Cut the tomatoes into medium sized pieces.
2. Free the onions and cut into small cubes.
3. Chop the garlic vertically to form medium thick plates.
4. Melt honey.
5. Add the plates of garlic to the heated oil, fry them for 4-5 minutes, then remove the garlic residues.
6. Fry the onion cubes over low heat until they are light.
7. Add tomato paste and simmer for 15-20 minutes.
8. Cool the resulting mixture and then wipe with a sieve or blender.
9. Add honey, a pinch of salt, pepper, oregano.
10. Boil for a few minutes after boiling, then pour in the vinegar and boil for another couple of minutes.
11. Add the bay leaf for 15 minutes, then remove it and mix the resulting sauce thoroughly.

Life hack for housewives!

For long-term storage the sauce must be boiled again. If you plan to eat it right away, you don't have to.

After cooling, store in the refrigerator. In terms of taste, the vinegar sauce differs from that prepared according to the traditional recipe.

Recipe for unripe tomato marinara:

Ingredients:

• 2 kg of tomatoes;
• 150 g onions;
• 5 prongs or head of garlic;
• half a kilo of carrots;
• 40 ml lemon juice;
• 20 ml olive oil;
• 20 g granulated sugar;
• the amount of salt, pepper - optional.

Technology:

1. Peel the onion, cut into small wedges.
2. Wash carrots, grate coarsely.
3. Heat the oil, sauté the carrots and onions until softened. Make mashed potatoes from the obtained ingredients using a blender.
4. Wash tomatoes, cut into parts, chop in a blender or in a meat grinder.
5. Chop the garlic cloves. Add to carrot and onion puree, sugar.
6. Cook for half an hour in a thick-walled saucepan, making sure that the tomatoes do not burn.
7. Add lemon juice to the resulting mixture, salt and pepper. Then cook for a few minutes.

Gourmets believe that "Marinara", made from green tomatoes, has a more piquant taste. Matches perfectly with different dishes and has a long shelf life. It goes especially well in winter.

Life hack for housewives!

To keep the sauce longer and not mold, add chopped mustard or natural olive oil to the jars before rolling.

Marinara sauce: what to serve with

A spicy seasoning is considered a low-calorie product, therefore it is widely practiced in dietetics. In recent years, Italian sauce has often been eaten by Americans instead of traditional ketchup. Usually "Marinara" is served with meat, seafood, Italian cuisine - pizza, pasta, lasagna.

With pizza

Pizza sauce goes well with tomatoes, garlic, aromatic spices, parmesan and olives. It is consumed both hot and cold. The dish is well suited for hikes or long stays in nature.