MERINERA SAUCE

1.     INTRODUCTION

History suggests that marinara sauce was invented on Neopolitan ships in the 16th century. When you squish the tomatoes rather than a can of them, the sauce lasts longer and comes out slightly chunky. When the tomato chunks and the olive oil combine, the sauce becomes thicker.

2.     MATERIALS AND METHODS

Materials:

·      1 teaspoon olive oil

·       2 cloves garlic

·        28 ounces of crushed tomatoes (around 6 tomatoes)

·       1 small bay leaf

·       1 teaspoon oregano

·       2 tablespoon chopped basil

·       Salt and pepper to taste

Equipment:  

·       Pan

·       Teaspoons 

Preparation:

1.     In a medium pot, heat olive oil over medium heat. Add garlic and sauté until golden, being careful not to burn.

2.     Add crushed tomatoes, salt, pepper, oregano, and bay leaf. Stir and reduce heat to low. Cover and let simmer about 15-20 minutes. Remove from heat and add fresh basil. Remove from heat and serve over pasta.

3.     RESULTS AND DISCUSSION

The recipe went very well and was a fun one to do, since it created such a flavor for a simple recipe. Also the ability through the salt and pepper to taste.

4.     CITATION

In-class recipe