
The story of marinara sauce is one steeped in tradition and simplicity, originating from the coastal kitchens of Naples, Italy in the 1700s. Originally crafted by fishermen as a quick meal to enjoy after a long day at sea, this sauce has evolved into a beloved staple in kitchens worldwide. Its basic ingredientsripe tomatoes, aromatic garlic, fragrant olive oil, and fresh herbscome together to create a sauce that is both delicious and nourishing.
At Health Craft, we take pride in our commitment to culinary heritage, which is why we believe that the best marinara sauce deserves the best cookware. Our Cookware is designed to enhance your cooking experience, allowing you to prepare this classic recipe in a way that retains the natural flavors and nutrients of the ingredients. With our cookware, you can simmer your marinara sauce to perfection, ensuring that every bite is a celebration of its rich history.
We understand that cooking is not just about the food, but also about creating cherished memories with family and friends. Thats why we encourage you to embrace the timeless appeal of marinara sauce and make it a part of your family traditions.
At Health Craft, we are dedicated to providing exceptional customer support and a lifetime guarantee on our products. Investing in our durable cookware means youre not just purchasing a kitchen tool; youre adding a trusted companion to your culinary journey, one that will support you in crafting beloved family recipes for years to come.
LeAnn and Chef Charles Knight
PREPARATION: 2 hours - Yields: 2-quarts
EQUIPMENT: French chef knife, Cutting Board, Kitchen Machine food cutter, 5-quart Stockpot
INGREDIENTS:
- 1 tablespoons olive oil
- 1 tablespoon unsalted butter
- ½ cup onion, chopped #2 blade
- 1 12-ounce can tomato paste.
- ½ cup Chianti wine
- 4 cups water
- 1 tablespoon dried basil, or fresh, chopped.
- 1 tablespoon oregano dried, or fresh, chopped.
- 2 tablespoons fresh parsley, chopped.
- 1 14.5 ounces can dice tomatoes, or 2 pounds plum tomatoes, peeled, seeded and chopped.
DIRECTIONS:
In the 5-quart Stockpot sauté onion in olive oil and butter over medium heat 275ᵒF until tender, 5-7 minutes. Add tomato paste and fry until tomato paste turns Indian red. Tomato paste will leave residue on bottom of pan, be sure to stir to prevent from burning. Deglaze pan with wine and cook down until tomato wine mixture thickens and alcohol is cooked off.
Add water and spices, mix well reduce the heat to low 175ᵒF and simmer uncovered 45 minutes or until reduced by one-third. Add tomatoes, mix, and simmer an additional 15-20 minutes.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 73; Fat Grams 3; Carbohydrate Grams 9; Protein Grams 1; Cholesterol mg 0; Sodium mg 330.
THE POINT SYSTEM: Calorie Points 1; Protein Points 0; Fat Grams 3; Sodium Points 14; Fiber Points 0; Carbohydrate Points ½; Cholesterol Points 0.