There marinara sauce it really is a concentrate of flavor and aromas on the plate, in the summer and in the Mediterranean scrub. Ready in no time, it is the classic preparation that gives a magical touch to every course. The main ingredient is, needless to say, the tomato, the big and juicy tomato rich in aromas, with a firm and crunchy consistency, which as soon as it is cut releases its full aroma. If you do not have ripe tomatoes available, a ready pass is fine, it will give you the same satisfaction and it will shorten your time even more!

The recipe for marinara sauce

Ingredients

750 g ripe tomatoes or tomato sauce, a clove of garlic, extra virgin olive oil, salt, dried oregano, a handful of fresh parsley washed and chopped. Alternatively, frozen parsley is excellent, as it will thaw in contact with the hot sauce.

Method

Put the oil in a pan, peel the clove of garlic, slice it and fry it gently. When it is golden, add the washed and chopped tomatoes, stir, cook until they are reduced to sauce. Stir well, add salt and add parsley and oregano once you have removed the pan from the heat. The marinara sauce is perfect if consumed hot, but gives its best even warm.

The best way to taste the marinara sauce

On the pizza

The marinara sauce is the ideal condiment for seasoning pizza, which is called "Pizza alla marinara". In this case it should be spread cold on the dough, without the aromatic herbs that are to be put after, at the end of cooking, to avoid releasing a bitter taste to the sauce.

On the meat

Another way to use this sauce is as a sauce on meat slices, choosing between turkey or beef. In this case the dish is called “Carne alla pizzaiola”, and is prepared by frying the slices of meat in a pan with oil and garlic for a few minutes. Once they are browned on both sides, add the marinara sauce and cook for about twenty minutes. When the sauce is reduced and condensed, the aromatic herbs are turned off and added. The meat is served covered with this very fragrant sauce.

On toasted bread

Pizza, meat … but not only. The marinara sauce is also perfect for garnishing crispy croutons, in a sort of bruschetta in which the difference with the original recipe is made by the use of cooked tomato instead of the raw one. For the rest the pleasure is really the same! Cut the bread into slices, heat it in the oven for a few minutes until it is crispy and then cover it with a tablespoon of marinara sauce. Serve the croutons as finger food.

In the tutorial some ideas for special dishes