Marinara sauce the style of the Marina regions. Can be as simple as fresh chopped tomato sauteed in olive oil to something spicy mixed with a little Pomodori and garlic butter. Hundreds of variations are possible but nearly all of them are a loose slurry of cooked seedless tomato with an intense tomato flavor.
This Greek style Marinara is can be smooth or chunky textured and goes with everything.
- 1/4 C. EV Olive Oil
- 2 C. Chunky Tomato Sauce
- 1/4 C. Fresh Garlic minced
- 1/3 C. Chopped Celery
- 1/3 C. Chopped Onion
- 2/3 C. Water or White Wine
- 2 T. Instant Chicken Bouillion Granules... To Taste
- 2 T. Sugar
- 1 t. Fresh ground Black Pepper
- 1/2 t. Mixed dried Italian Herbs
- 1 T. Dried Oregano
- 1/3 C. Small crumbled Feta or shredded Parmesan. (Carefull with Salty Cheese!)
- 4 servings of cooked Pasta (Any Kind or Raviolis)
- 4 servings of cooked meat.
- 1/2 C. Chopped Italian flat leaf Parsley for garnish
- Pour Olive Oil in large skillet and heat on medium power.
- Add Garlic and toast it lightly in the oil.
- Parboil Celery and Onions with 2/3 C. Water or Wine in a separate pot until soft.
- Add Tomato sauce to Skillet with the garlic.
- When the Celery and Onions are soft...pour it all into the Tomato sauce. Boiling them releases more flavor into the sauce.
- Add the Herbs, Sugar, and seasonings.
- Reduce heat and cover.
- Stir in cheese 5 minutes before serving.
- Plate 4 servings of cooked Pasta and Meats.
- Cover with Greek Marinara Sauce.
- Garnish with chopped Parsley.
- Serve hot.
- *** For Spaghetti... You can soak the cooked pasta in the sauce for a few minutes then wind it before you plate.
- *** You may substitute finely chopped Leek for the Celery and Onions...but make sure its clean inside before you do!
|Amount Per Serving||%DV|
|Serving Size 213g|
|Recipe makes 4 servings|
|Calories from Fat 28||29%|
|Total Fat 3.2g||4%|
|Saturated Fat 1.98g||8%|
|Trans Fat 0.0g|
|Total Carbs 14.21g||4%|
|Dietary Fiber 2.8g||9%|