Marinara Sauce
It’s funny how some days bring us back to a time and place from our past. I loved my nonna Emilia; she was my world growing up and continues to inspire me each day. She emigrated to Canada at the age of 53, all alone on a ship. Emilia didn’t know the language, had never left Figline Vegliaturo, Italy, and yet she survived. Whenever she wasn’t feeling well, she would cook; therefore, she spent much time in the kitchen. Emilia loved her kitchen and I loved cooking with her. This Marinara Sauce/Passata Making is her recipe and the base for many of our Italian recipes. I add it to everything.
We are a very traditional Italian family. When my son Alex married Paige a year ago, they had the most beautiful surprise for my mother. Each year we make the traditional tomato passata at our camp in Sault Ste Marie Ontario. Paige and Alex decided to use the sauce as favours for their wedding, but my mom didn’t know until the rehearsal party when they presented her with the most treasured gift she ever received; and therefore, “la famiglia e tutto”: family is everything.
The wedding favours using our passata.
The Sauce making process.
The tomatoes arrive on a truck and Paige guards them.
Everyone pitches in and the tomatoes are sliced and diced. Ready for the first boil.
My son Alex and Uncle Reno put the tomatoes through the food mill and they go back for second boil.
Everyone helps out. My husband John stirs the tomatoes before they sauce goes into the jars.
All three of my children join their nonna for tomato making.
And there you have it: from the tomato to the table. Our marinara sauce passata.
Pictures courtesy of my son Alex Solski.
Marinara Sauce
Marinara Sauce is an Italian tradition that we take to the table with so many dishes. If you have Marinara Sauce, you can make a meal.
Ingredients
- 2 tbsp olive oil
- 1 clove garlic
- 2 fresh basil leaves
- 1/2 tsp salt
- 1/2 tsp red pepper flakes
- 1 tsp oregano
- 1 jar of the passata one 24 oz store bought passata
- 1 can San Marzano whole tomatoes optional
Instructions
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Place the olive oil in a large stock pot.
Put the garlic, and basil leaves in the oil and warm up. Don't burn.
Pour the tomato passata in and you should hear a gentle crackle.
Fill the bottle with water, swirl it and add to the pot.
Next, crush your whole tomatoes in a bowl. My nonna used her hands to do this. The little chunks add texture to the sauce. You could put them through a food mill for a smoother texture.
Rinse the tin out with a full can of water and add it to the pot.
Add the remaining spices.
Let the sauce simmer uncovered on medium-low heat for two hours. Stir occasionally. It will thicken.
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Use this marinara sauce as a main or as a condiment for many of your recipes. Bring it to your table as often as you like.
Recipe Notes
If you make your own passata then use one or two jars of the sauce to make your marinara sauce. Only use a can of whole tomatoes with your passata if you want a chunkier sauce.
Just used this tonight as with some Chicken Parmigiana. The sauce was incredible. This is my go to sauce from now on. Once it reduced (roughly 2-1/2 hours) it was a perfect consistency and the taste was on point!
Yes, it is the best because it is fresh. It definitely needs to cook down. This is how we made sauce for years, now everyone wants that instant magic. lol
I will let my mom know because this is her recipe.
You could certainly see your enthusiasm in the work you write. The world hopes for even more passionate writers like you who are not afraid to say how they believe. Always go after your heart.
Rexuiz FPS
Thank you for your kind words. Enjoy the blog.