Home­made mari­nara

The Denver Post - - LIFE & CULTURE - Spe­cial to The Den­ver Post By Bill St. John

Mari­nara, that sim­plest of pasta sauces (no more than tomato, gar­lic, olive oil and a whis­per of both hot pep­per and basil), has be­come less a sauce than a shoe­horn. Or, bet­ter, a “jarhorn.”

Store-bought mari­nara: To an Ital­ian, the words are an ut­ter con­tra­dic­tion in terms. It’s a New World in­ven­tion — and a way to jar the ghosts of cer­tain styles of sauce: vodka-style, farmer’s mar­ket, clas­sico, spicy, chunky or home-

made.

Home­made. In a sell-by dated jar. Right.

The best mari­nara sauce — the true mari­nara sauce — is made in a skil­let right be­fore it’s eaten. Takes 20 min­utes tops. It’s bright red (not ket­tle-cooked red) and smells of the per­fumes of po­modoro, lit­tle else.

With sum­mer’s tomato crop a-ripen­ing, you can make mari­nara from scratch, too, even though the tra­di­tional good-qual­ity canned whole toma­toes are just fine. Five cups of peeled ripe, fresh toma­toes (about 4 large or 12 plum), chun­ked or large diced, and their run-off juice, equals the slightly less than 4 cups in a 28-ounce con­tainer of canned whole toma­toes. Just cook them down slightly be­fore head­ing into the rest of the recipe.

Cañon City Daily Record

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