I have to apologize. Seriously. To all of the people who followed me at the beginning when I was first writing this blog. I mean, I thought I was a good photographer. I really did. I had spent years taking pictures of my kids and my dogs. And I took lots of pictures on vacations. So that made me experienced, right?
Then came food photography, which comes along with having a cooking blog. I thought it would be fairly straight forward. Mostly because I was one of those who’d always taken photos of my food at restaurants, and photos at farmers’ markets. I certainly didn’t think I was a pro. But I didn’t realize how bad I was.
Maybe it’s for the best, because otherwise I maybe wouldn’t have pursued this blog. Because unfortunately, to have a cooking blog means you have to know how to cook, you need to be able to write, you must be a food stylist, and you have to take really good photographs. I had 2 out of 4 going for me. But like I said, ignorance is bliss.
I didn’t realize any of this until recently when I decided to look at some old posts of mine. And I nearly fell off my chair. I’m not kidding. I deleted at least 10 immediately, and then thought about perhaps saving some as future, upgraded posts. It wasn’t the subject matter, or the writing. It was those awful photos.
But my marinara really is so good, and so easy to make, that I decided to offer up a new post on my marinara, but with better photos. So here it is. Hopefully you never saw the old one.
Marinara sauce is a red sauce that can contain quite a few ingredients, although never meat. Of course tomatoes are the base for the sauce, but other ingredients can include onions, garlic, celery, carrots, wine, and so forth.
My marinara contains three ingredients. There might be some dead Italians rolling in their graves when I make my marinara sauce, but that’s ok. No two living Italians can agree on what a marinara is comprised of, so I’m off the hook. And I can talk about Italians, dead or alive, because I’m half Italian. Sicilian, actually, but I’m throwing them in the same proverbial Italian pot.
Here’s my recipe:
1/4 cup extra virgin olive oil*
5-6 garlic cloves, minced
8 ounces high quality tomato sauce
Pinch of salt
First, heat up the oil over medium heat in a medium-sized saucepan. Add the garlic.
Stir gently and wait just until the oil warms the garlic and you can smell it, then immediately pour in the tomato sauce. This should only take about 30 seconds. This is my technique for sautéing garlic because I do not like the taste of burnt garlic, and garlic can burn quickly.
Stirring gently, heat the sauce and let it cook for about 10 minutes. It will thicken a little. (An inferior, more watery tomato sauce will take longer to thicken. If it’s too watery, try adding a little tomato paste.) Add the salt and stir.
But it’s my favorite with any kind of pasta.
And with chianti, because the San Genovese grape is perfectly with red sauce. Especially with this garlic-spicy one.
If you don’t want to call it marinara, don’t. Just call it the best red sauce you’ve ever tasted. You’ll thank me!
* Don’t be scared about the amount of olive oil in this sauce. It’s good for you and it adds a lot of good flavor, because you’re using good olive oil, right?