This tomato sauce is called sailor’s style, marinara, because it is prepared by the sailors at sea. It is a sauce
to go with pasta, it is quickly made and few ingredients are necessary. Preserved tomatoes, either bottled or
canned are used. This sauce requires very little cooking and if it is too tangy it can be made more palatable with
a bit of sugar. If canned San Marzano tomatoes from Italy are used, due to the low acidity, it is not usually
necessary to add sugar.
The basic ingredients are canned tomato with basil, garlic, a pinch of oregano, oil, salt and pepper. Nothing else
is added to make a true marinara sauce.
MAKES ABOUT 3 CUPS OF SAUCE
(CONDIMENT FOR 1 LB. OF PASTA)
can 28 oz. peeled tomatoes
tablespoons of olive oil
cloves of garlic slightly crushed
pinch of oregano
Salt and pepper
In a 3 quart saucepan, sauté the oil and garlic over medium heat until the garlic is
golden, 2 to 3 minutes. Remove from heat.
Pour tomatoes into a large bowl, squash them with you hands and put them into the
saucepan. Add salt, pepper and oregano, put mixture back on the stove at medium heat. Cook 20 to 30 minutes,
if too tart add some sugar.