Italian Marinara

In 2011 I took a trip to Italy and became inspired, how can you not?! Italy is the culinary heaven!  I learned a lot about the Italian way of life while I was there and think America should adopt these old world techniques that have somehow gotten lost how to grow and appreciate flavorful foods.

1) Small refrigerators means less storage, so less food in the house. Many Italian's go to the market every day to get just what they need for the meal they will be preparing that day.

2) Your day is a five course meal, not really but kind of. Breakfast is just a snack and consists usually of an espresso, a light pastry, and a piece of fruit. (my favorite a macciato, a croissant and a peach, mmmm...) Lunch is an appetizer with cheeses, breads, meats, pesto, balsamic, tomatoes. Dinner is dinner and often eaten out late, at around 9 pm people start meeting up for supper and it lasts for hours. Unlike American restaurants where we eat, drink and converse in 40-60 mins and are given our ticket (hint, hint) and on our ways. Dinner starts with sparkling water, wine and bread, then you move through the courses, salad, pasta, meat, dessert and in the meantime spend hours enjoying your food, wine and company, and the staff at the restaurant is not trying to bustle you out, if you don't know to ask, you will think your wait staff to be rude, because they will never bring you your ticket, until you ask.

3) Fresh, local, and organic. In Europe you know you are eating quality food because they do not allow GMO's and have not modernized their farming. Many farmers drive their produce into the city daily and  are using property and technique that has been passed through generations for ages. Everything tastes ripe and full of flavor, cooking with these ingredients makes for amazing meals, the Italians are onto something and old world technique will survive in Italy as long as they continue to keep their traditions in the fields and in the kitchens. One rule if its not in season, you won't find it at the market!

So anyway I suppose you would like to learn how to make some marinara as well. But I do want to describe my inspiration on this, the sauce we buy in the store is NOT like the sauce in Italy. The marinara in Italy is fresh, slightly watery, and full of flavor! The sauce here is tasty, but too "tomato pasty" flavored and the sauce is usually thick and overbearing. My sauce inspired by the sauce I had in Italy is as close as I could get to recreating the unique flavors and consistency I experienced eating real marinara in Italy. Deliciouso!!!

Marinara Ingredients:
10-12 Ripe fresh tomatoes

1 bunch Fresh Basil
1/2 cup white wine
2 crushed cloves of Garlic
1 tsp of Salt
1 tsp of pepper
Fresh Italian herbs such as thyme,
rosemary, oregano



Directions:

1) Add light coat of olive oil to a sauce pan at medium high, lay halved tomatoes face down to saute for about 10 mins. Traditional Italiano style is to de-seed them and de-skin them, but I personally like the seeds, its up to you how you want your sauce. If you are going to de-skin them you will need to blanch them for 5 mins in boiling water and remove by peeling off. To de-seed, scoop out with finger once its cut in half.

2) Reduce to medium heat and add wine, start smashing tomatoes when they start heating up, so they are cooking in their own juices and the wine. Continue mashing throughout the process. 

 3) Cook down for about 30 mins and add all spices and any sauteed vegetables you would like to add.

 3) You can freeze, can, to store for months or use the sauce within 10 days of creation. Enjoy!

Listed below are many of my recipes you can make with this marinara:

Savory Mini Calzones

Pizza

Spaghetti and Meatballs

Chicken Parmesean

Spaghetti and Meatballs- Vegetarian Option

Serves: 4-6    Prep time: 45 mins

Ingredients:
2 cans marinara of choice
Spaghetti noodles of choice

Meatballs:
2 cups prepared Textured vegetable protien
1/2 package of tempeh diced
or
1/2 cup seasoned bread crumbs
1 egg
1 lb Organic Angus Beef
2 cloves garlic
1/2 onion diced
Salt, pepper, and Italian seasonings



Directions:
1) Start marinara in large saucepan on medium-low, I like to add a 1/2 cup of wine so it takes longer to cook down.
2) (skip to step 4) Start your meatballs! Preheat medium sized saute pan to medium high. In bowl mix all ingredients with hands and form mid-sized meatballs, as you make them place them on the hot pan, saute shifting sides often to avoid burning.

3) Test meatball, if middle is only slightly pink you can add them in, if you want you can skip the pan frying of he meatballs and place right into hot marinara. This way takes several hours so I suggest sauteing to save time for a quick dinner.

4) After middle is only slightly pink add to your marinara. Cook sauce and meatballs for about 20 mins and prep noodles and sides in the meantime.







* While visiting Italy (read about my Italian inspiration) I enjoyed sauces made from fresh tomatoes, therefore watery and very unlike any store bought sauce I've ever had. I now insist on making my own sauce from garden tomatoes and canning them to eat throughout the year. Summer 2012, look forward to canning and creating your own amazing Italian marinara.