Cellar Tastings

Marinara derives from the Italian word for sailor, marinaro and simply means "sailors style". The tomato introduced to the Spanish Kingdom of Naples around 1550, and was popular with the local sailors. This sauce was a favorited by returning seamen as it is easy to make and tastes great over kind of pasta.

Ingredients

• ¼ cup of olive oil
• 4 cloves of garlic chopped up or run through a garlic press
• 1 35 oz. can of imported Italian tomatoes
• 1/2 teaspoon oregano
• Salt and pepper to taste
• Chopped onions (optional)
• 1/2 teaspoon sugar (optional)

Preparation

Place garlic and olive oil in a large sauce pan. Turn the heat to medium and brown the garlic.
Crush the tomatoes and add their juices. Diced tomatoes can be substituted for easier crushing. Tomato paste can be combined with the tomatoes, but you must add the sugar to cut down on the tart flavor of the paste.
Fill the empty tomato can 1/4 of the way with water and pour in with the tomatoes. I skip this usually, because the diced or stewed tomato cans usually have enough liquid. Adding the water makes the sauce too runny.
Add the basil, oregano, salt, and pepper. Fresh leaves are best, but the dried versions can be used also.
Bring to a boil, then lower heat to a simmer.
Cook until thickened.