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Italian cuisine occupies a leading position in the gastronomic industry. Even in the most remote corners of the world, trattorias with Italian home furnishings and menus open up. The success of the kitchen is fairly easy to explain: the dishes are simple to prepare, do not require special expensive ingredients, are amazing in abundance and a good combination of tastes.
One of the pearls of the Italian culinary tradition is marinara sauce. Consumers liked the taste of marinara so much that this term is used not only for the sauce, but also for the popular Italian pizza. Whether the success of the product is justified and whether the sauce holds a leading position in the sophisticated gastronomic world.
General characteristics
Marinara (Marinara) in Italian means “seaman’s sauce.” The name directly indicates the origin of the product. Italian sauce was invented by ship coca in the middle of the 16th century. It was at this time that Europe became acquainted with the taste of tomatoes and began actively exporting the product to its lands. Marinara was significantly different from all the sauces of that time, primarily because there was no meat in it.
Authentic marinara consists of such products: tomatoes, garlic, herbs, onions. Later, recipe variations began to appear. Capers, olives, new spices and even fried or smoked fish were added to the sauce.
The taste palette of the product covered exclusively vegetable notes. An elegant combination of young tomatoes, herbs and spices was a real culinary discovery. The population got tired of the usual meat or fish tastes, so the marinara became akin to a breath of fresh air. The sauce was added to everything: pasta, rice, pizza and seafood. Marinara was equally well combined, both with a fresh tortilla and starchy spaghetti, which was loved not only by culinary experts, but also by the common population.
Another difference between marinara and popular sauces is a long shelf life. The high concentration of acid in tomatoes allows marinara to be stored for several days in the refrigerator without relative harm to the composition and taste. But, as practice shows, dishes with marinara simply do not have time to get to the refrigerator, disappearing for the next meal. The long shelf life of the product was especially advantageous for seafarers. They stocked up with all the necessary ingredients and prepared delicious provisions for several days in advance.
Today, the marinara has slightly shifted its geographical center. Her popularity has increased dramatically in America, but at home has remained the same. Americans like to use marinara instead of traditional ketchup and other sauces for their daily diet. The number of Italian trattorias in the United States is also amazing – there are no fewer of them than in Italy itself, which indicates the enormous success of the cuisine.
Trattoria is one of the most recognizable and popular types of Italian restaurant. The trattoria has a relatively small menu, which consists of “homemade” authentic dishes. Trattorias are oriented towards a permanent audience – entire generations come to them to celebrate a significant event or just dine. The “home” informal atmosphere of the restaurant is the hallmark of trattorias.
Can sauce be called a healthy food?
Traditional marinara consists exclusively of vegetables, but they are all heat-treated with the addition of vegetable oils. Let’s understand: how useful is the sauce and can it diversify the daily diet?
The main component of the sauce is tomatoes. Nutritionists recommend eating tomatoes cooked rather than raw. Why? During heat treatment, the concentration of lycopene increases.
Lycopene is a natural pigment that is responsible for the red or orange color of the fruits of some plants. The formula for lycopene is C40H56. Lycopene is an isomer of beta-carotene (vitamin A). It protects the plant from the harmful effects of ultraviolet radiation and inhibits oxidative processes.
Lycopene has a beneficial effect on the human body. Its most important role is antioxidant. The component inhibits oxidative processes, reduces the risk of atherosclerosis, protects DNA cells from oncogenesis – the inception and development of a tumor. The component also affects the human nervous system, reducing markers of oxidative stress.
Lycopene is the most powerful antioxidant carotenoid found in the blood of living organisms.
The substance is a kind of prevention of cancer, cardiovascular diseases and pathologies of the organs of vision. Experimental studies on the effect of lycopene on cancer are highly controversial. But it is clearly established that the risk of developing certain types of cancer (prostate, lung and stomach) is inversely proportional to the concentration of lycopene in the blood.
The higher the content of lycopene in the blood (within the normal range), the lower the risk of atherosclerosis and ischemic diseases. Scientists have tracked and inverse dependence: the less lycopene, the more often a person is sick.
Another amazing fact is that scientists have found lycopene oxidation products in the human and monkey retinas. The retina is an almost transparent tissue that is constantly exposed to ultraviolet radiation. The pigment epithelium and choroid are also exposed to the sun. Carotenoids (including lycopene) act as a protective film that blocks the aggressive effects of the external environment. Lycopene also protects the eye from: peroxidation, damage to the lens and the development of cataracts.
In some cases, the component is used as a medication. For example, using 20 milligrams of lycopene per day, scientists have been able to cure gingivitis.
Lycopene is considered a non-toxic substance, but there is information about overdose. In mature people, a component overload causes:
- increased lycopene in the blood;
- staining of the liver in a yellowish tint;
- staining of the skin in an orange tint.
Similar symptoms are temporary. During 3 weeks of a rational diet, the state of all organs returns to normal. Skin coloration known as “lycopenodermia” does not have a toxic effect on human health.
As for the other components of the dish (onion, garlic, herbs), they are best consumed fresh. Heat treatment destroys a certain part of the vitamin / nutrient composition and reduces the nutritional value of the product. For example, fresh onions contain a high concentration of phytonutrient allicin. It is responsible for the long-term saturation of the body and the blunting of hunger. In the heat-treated onions, allicin either disappears completely, or is contained in a meager amount.
The taste of the dish is formed gradually with the addition of each new ingredient. The onion and garlic should release their juice, saturate the tomato paste with a rich aroma and enhance the effect of dried herbs. It is in this combination that the dish “works”. If you refuse to fry in oil in favor of languishing or stewing, then the dish can be called healthy and harmless to health / figure. We warn you that changing the cooking technology will lead to a completely new taste of the sauce. The main thing is not to be afraid to experiment, find your ideal techniques and recommendations.
Common cooking mistakes for traditional marinaras
Improper preparation of ingredients
You can cut the onion and garlic in any order, there will also be no problems with spices, the main difficulty lies in the tomatoes. Tomatoes must be pre-prepared. The peel and bones must be removed. Place the tomato for a few seconds in boiling water, then carefully remove the peel with a knife – it will become soft, pliable and easily separated from the base.
An interesting fact: the use of tomatoes is considered a distinctive feature of the Italian culinary tradition. But not in all parts of Italy tomatoes are so loved and often used. In the south of the country, the vegetable is much more in demand and popular than in the north. Here tomatoes are called “red sauce” and are added everywhere: pizza, pasta, lasagna, rice and so on. Interestingly, the locals adore both fresh tomatoes and fried, baked, dried and dried. With all the love of tomatoes, Italians never make them the main component of the dish. Tomato flavor does not dominate, but helps other palettes to open up.
Long cooking
Technique and cooking time is directly related to the quality of the ingredients. The main thing is not to spoil the aroma and consistency of the sauce. Prolonged cooking will kill not only the benefits, but the taste, structure and aroma of the marinara. There is simply no need to simmer high-quality fresh vegetables for too long – they will immediately give rich juice and a bright smell.
Pattern Cooking
Yes, traditional recipes are good, but in cooking there is always room for meaningful creativity. It is best to experiment with an already existing set of products. Replace, invent new feeding and processing techniques. For example, try changing a set of spices or using a combination of several varieties of tomatoes.
Sauce making recipe
This is one of the alternative marinara recipes. All ingredients and their dosages can be changed based on your individual preferences.
| Caloric value | Proteins | Fats | Carbohydrates |
|---|---|---|---|
| 169 kCal | 4,3 g | 5,5 g | 17,7 g |
We need:
- vegetable oil for frying – 1 tablespoon;
- onions – 1 pcs;
- garlic – 5 denticles;
- celery (stalk) – 1 pc;
- fresh tomatoes – 500 g;
- carrots – 1 pieces;
- dried oregano – a pinch;
- fresh oregano – to taste;
- bay leaf – 1;
- dry red wine – 150 ml;
- balsamic vinegar – 1 teaspoon;
- salt / pepper / other spices to taste.
Preparation
In a large skillet, heat a tablespoon of oil for frying. Chop the onion into cubes / rings and send to a hot frying pan. Sauté the onion for about 5 minutes until the product is translucent and the kitchen is filled with a rich onion aroma. In the same pan add minced garlic. Saute the mixture for another 1-2 minutes until the garlic releases its juices. Send chopped celery, peeled carrots and your favorite spices here. Saute vegetables until soft, 5 to 10 minutes. The cooking time depends on the quality/freshness of the vegetables. As soon as they give juice and become soft, proceed to the next step of cooking.
Peel the tomatoes from the peel and seeds (put in boiling water, then get rid of the peel). Gradually introduce red wine, balsamic vinegar, bay leaves, oregano and spices to taste. Stir the contents periodically so that the ingredients are distributed in a pan and saturated with tastes / aromas. Leave the sauce to simmer until thickened. Cooking time can be from 30 minutes to 1 hour. Remove the finished sauce from the heat, add a few leaves of fresh basil and serve immediately.
Culinary Tip: Try to keep the oregano away from kitchen utensils. Just tear it with your hands, after rolling it into a tight tube. So the plant will be able to fully reveal its taste and rich aroma. Exposure to metal objects adversely affects oregano – it quickly fades and loses sharp notes of aftertaste.
Ready marinara can be stored in the refrigerator for several days without compromising quality and taste characteristics. Avid Italian food lovers can even freeze fresh marinara, place in the freezer, and use as needed. The product can be rolled up in a jar like regular tomato paste. It is necessary to store jars in cellars or home pantries that are protected from ultraviolet rays and excessive moisture. In the refrigerator, the sauce can be stored for up to 4 days, in the freezer or cellar – for several months.