From Wikipedia: At least two folk theories are given as to the origin of this sauce: One says cooks aboard Neapolitan ships invented marinara sauce in the mid-16th century after Spaniards introduced the tomato (a New World fruit) to Europe. The original recipe did not contain seafood, so it was resistant to spoilage due to the high acid content of tomatoes. This made it ideal for lengthy sea voyages hundreds of years before refrigeration methods were invented. Another theory states this was a sauce prepared by the wives of Neapolitan sailors upon their return from sea.
I love marinara sauce. It’s so versatile. It goes well with pasta or rice, It’s great on chicken and seafood, and it’s perfect for pizza and lasagna. Of course you could buy this stuff in the store, but that’s too easy. Not only that, but the good ones are expensive.
This recipe make three quarts.
Into large stock pot:
- ½ cup Flour
- 3/8 cup Oil (olive or canola)
Cook the Roux enough to lose the raw taste. Do not brown.
Remove from heat and let it cool for a bit.
Into same pot:
- 4 6oz cans of Tomato Paste
- ¼ cup White Sugar
- 1 tbsp Garlic Powder
- 1 tbsp Italian Seasoning
- 1 tbsp Italian Seasoning that’s been powderized in a spice or coffee grinder
- 4 tsp Onion Powder
- 2 tsp Salt (Careful not to overdue it)
Slowly stir in 7 Cups of water one cup at a time to ensure a smooth consistency. Don’t worry… It’s supposed to be thin at this point.
Continue stirring over medium to high heat and bring to a boil. The roux will make it thicken now.
Stir in ½ cup of Lemon Juice and remove from heat.
Pour into 3 one quart Mason jars. Seal and refrigerate. While you could use this immediately it tastes better after a day or two in the fridge.