I’ve said it for years: You can judge a restaurant by the quality of its marinara sauce. Unfortunately, in many of today’s restaurants, the sauce is only as good as the brand of can they choose to open! A good Italian restaurant will still make its own marinara sauce from only the finest imported canned tomatoes. It is a simple sauce to make, and you’re in for a treat when you find a restaurant with a great one.

This popular Italian sauce is made from ripe tomatoes, onions and very basic seasonings. Marinara is usually a little spicier than an ordinary tomato sauce. It is a wonderful sauce that works well with chicken, pasta and seafood dishes, or even for dipping your cheese sticks.

Marinara sauce first originated in Naples after the Spaniards introduced the tomato. The name itself loosely translates as “the sauce of the sailors.” Because it was a meatless sauce, it was used on ships before modern refrigeration was invented. Today many cooks also add carrots, celery and even anchovies to add some excitement to the final product. Try perfecting this basic sauce yourself. You can always add additional ingredients such as mushrooms and peppers or anything else you like. Enjoy!

• 3 Cloves Garlic (crushed)
• One Half of Yellow Onion (chopped fine)
• 3 Tbsp Olive Oil
• 1/4 tsp Chili Flakes
• 35 oz can Imported Whole, Peeled Italian Tomatoes in juice
• 2 Tbsp Tomato Paste
• 2 sprigs Fresh Basil (chopped)
• 1 tsp Oregano (dried)
• pinch Granulated Sugar
• 1/2 cup Chicken Stock
• 1/2 cup Red Wine (Something you’d drink)
• Kosher Salt and Black Pepper to taste (freshly ground)

Method

1. Sauté onion and garlic with olive oil in a saucepot over a medium-low flame. Cook until the onion is translucent.
2. Add chili flakes if you want your marinara a little spicy. Adjust accordingly.
3. Leave tomatoes whole or crush with your hands before adding to the saucepot.
4. Add all other ingredients except for the salt and pepper. Stir and bring to a light simmer. Simmer for about one hour.
5. Adjust seasoning with salt and pepper. Sauce should have a nice consistency.

• 4-6 Meatballs (cooked and no larger than a golf ball)
• Fresh Italian Rolls from Cibrone’s (or your favorite local bakery)
• 2 oz Butter, garlic powder, dried oregano and basil mixture
• 1 oz Parmesan Cheese (freshly grated)
• 3-4 slices Provolone Cheese

Method

1. Reheat meatballs in marinara sauce until completely re-heated throughout.
2. Split roll and use a pastry brush to coat the bread with the butter, garlic and herb mixture. Very lightly toast in oven or under a broiler. Be careful that you only very lightly brown!
3. Place lightly toasted roll on a sheet tray to start building the sandwich.
4. Remove meatballs from the sauce using a slotted spoon. You don’t want to use too much sauce on your sandwich.
5. Top with Parmesan cheese first and then the provolone.
6. Bake in oven or carefully place under a broiler until the cheese is melted and the bread is slightly brown.
7. Let rest for 3-5 minutes before serving. Enjoy!

• 1 loaf Artisan French or Italian Bread
• 1 stick Butter
• 2 tsp Olive Oil (Extra Virgin)
• 3 cloves Garlic (finely minced)
• 1 tsp Oregano (dried)
• Black Pepper (freshly ground) to taste
• 2 ounces Parmesan Cheese (freshly grated)
• 4 ounces Mozzarella Cheese (shredded)

Method

1. Cut bread on an angle and about 1-inch thick.
2. Melt butter and add all ingredients except for the cheese.
3. Brush each piece of bread with your butter mixture.
4. Evenly top each piece of bread with Parmesan cheese and then mozzarella cheese.
5. Brown in oven under your broiler.
6. Let rest 2-3 minutes before serving.