marinara

[Guest guest]

The definition of marinara sauce on http://www.epicurious.com (they have a

food dictionary) is: " A highly seasoned Italian tomato sauce made with onions,

garlic and oregano. "

You can make it yourself or purchase a commercial brand. They sell it here

in the U.S., and I would think it's sold in Germany too.

Here are some recipes if you want to make your own:

 

 

* Exported from MasterCook *

 

My Marinara Sauce

 

Recipe By :Curtis Aikens

 

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium to large onion -- diced

3 cloves garlic -- minced

1 red bell pepper -- diced

4 tablespoons olive oil

1 4 oz can mushroom pieces -- drained

1 24 oz can whole tomatoes -- chopped, juice reserved

1 pound fresh tomatoes -- diced

1 can ripe olives -- (4-ounce) diced

1 6 oz can tomato paste

2 teaspoons sugar

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

2 bay leaves

 

Saute the onion, garlic and the red bell pepper in the oil in a large pot for 5

to 7 minutes. Add the mushrooms, canned tomatoes with the juice, and the fresh

tomatoes, stirring well to combine all ingredients. Add the olives, the stir in

the tomato paste. Sprinkle the sugar, salt, pepper, oregano and basil over the

mixture, and place the bay leaves in the pot. Mix well. Bring the mixture to a

boil, lower to simmer, cover and cook about 2 hours. Remove the bay leaves

before serving.

 

Source:

" http://www.foodtv.com "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 994 Calories (kcal); 60g Total Fat; (49% calories from fat); 21g

Protein; 116g Carbohydrate; 0mg Cholesterol; 3619mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 20 Vegetable; 0 Fruit; 11 Fat; 1/2

Other Carbohydrates

 

 

* Exported from MasterCook *

 

Rhu's Marinara Sauce

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Jan/ Feb '97 Sauces/Condiments/Marinades

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 cup diced onion

1 cup sliced mushrooms

1/4 cup diced green bell pepper

6 garlic cloves -- crushed

3/4 cup dry red wine

3/4 cup water

1/4 cup chopped fresh parsley

1 tablespoon sugar

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon dried rosemary -- crushed

1/2 teaspoon pepper

1/4 teaspoon salt

2 bay leaves

1 (28-ounce) can whole tomatoes -- undrained and chopped

1 (6-ounce) can tomato paste

 

Heat olive oil in a Dutch oven over medium-high heat. Add onion, mushrooms, bell

pepper, and garlic; sauté 5 minutes or until tender. Add remaining ingredients,

and bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring

occasionally.

 

Serving Size: 1 cup

 

Source:

" Cooking Light, January/February 1997, p.107 "

Copyright:

" © Cooking Light "

Yield:

" 6 cups "

- - - - - - - - - - - - - - - - - - -

 

Per serving: 120 Calories (kcal); 3g Total Fat; (22% calories from fat); 3g

Protein; 19g Carbohydrate; 0mg Cholesterol; 532mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

NOTES : The sauce gets better after the flavors blend in the refrigerator a few

days.

 

 

 

 

 

 

 

 

 

[Guest guest]

Hi all,

 

Marinara-Sauce was mentioned in a lasagne-recept on this list. I have

never heard about this. What are the ingredients of this sauce?

 

thanks

ulrich