DISH RESEARCH · Sauce
marinara sauce
Love and Lemons’ marinara sauce simmers canned crushed tomatoes with shallot, garlic, balsamic vinegar, dried oregano and red pepper flakes.
About marinara sauce
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Jeanine Donofrio and Phoebe Moore’s marinara sauce uses canned crushed tomatoes and their juices. Shallot and garlic form the sautéed aromatic base.
Extra-virgin olive oil heats the finely minced shallot and garlic with sea salt and several grinds of black pepper. The authors describe the aromatics becoming soft and translucent.
The tomatoes and their same canned juices are added with balsamic vinegar, cane sugar, dried oregano and red pepper flakes. The pan is covered for a low simmer, with occasional stirring.
The sauce thickens as it simmers. The authors describe a rich tomato flavor, with tang from balsamic vinegar and a touch of heat from the pepper flakes.
The finished sauce is seasoned to taste. The authors offer it for pasta and baked pasta dishes, or as a dipping sauce.
Ingredients in marinara sauce
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
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Cuisines & regions
Cuisine and regional connections are still being added.