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Bellwork:

Bellwork:. Sign in for attendance! Y ou will prepare a basic Marinara sauce for our next lab. This is commonly referred to as a “Traditional Red Sauce ” Copy the following in your recipe notebook:.

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Bellwork:

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  1. Bellwork: • Sign in for attendance! • You will prepare a basic Marinara sauce for our next lab. This is commonly referred to as a “Traditional Red Sauce” • Copy the following in your recipe notebook: Marinara (mariner's) sauce is a southern Italian tomato sauce usually made with tomatoes, garlic, herbs, onions and sometimes seafood. However, its many variations can include the addition of other ingredients such as olives and spices.

  2. Marinara History • Traditional southern Italian cuisine uses this sauce to add flavor to pasta, rice, seafood and pizza. This sauce is also widely used in Italian-American cuisine, which has changed significantly from its Old World origins. • Italians refer to marinara sauce only in association with other recipes. For example, spaghetti marinara literally translates to "spaghetti mariner's style" (pertaining to salsa, Italian for sauce), but tomato sauce alone in Italy is called sugo/salsa al/di pomodoro or pomarola.

  3. Traditional “Red” Pasta Sauce (Marinara)Yield = 4 servings Ingredients: Preparation: Over medium heat, heat oil in a sauce pan until hot. Add onion and garlic, sauté for 3 to 5 minutes until the onions begin to appear translucent. Add the tomatoes and herbs. Stir to mingle the flavors. Simmer for about 30 minutes uncovered. Stir occasionally. Sauce becomes thicker the longer you cook it. • 2 T olive oil • ¼ C onion (chopped) • 2 garlic cloves (minced) • 1 ½ C diced/crushed tomatoes • 1 ½ C tomato puree • 1 t oregano • 1 t basil

  4. Additional Tips • If the sauce thickens too much before the flavors have developed, add a little water (1/2 C) and continue cooking. • Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes. • Some chefs also like using thyme in their sauce. Be careful with this…a little goes a long way. • You'll see the tomatoes start to boil and create a foamy top in your pan while cooking. That is the water evaporating and that is how the sauce becomes thicker.

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