My Marinara
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 by any means, but I definitely didn’t realize how bad I was.
Maybe it’s for the best, because otherwise I might not have pursued the whole food blog thing. Because unfortunately, to have a cooking blog means you have to know how to cook, you need to be able to write, you should be somewhat of a food stylist, and you have to take good photographs. I had 2 out of 4 going for me. But like I said, ignorance is bliss.
I didn’t realize how bad I was until I first went back to look at some old posts of mine from 2012. And I nearly fell off my chair. I’m not kidding. It wasn’t the subject matter, it was those awful photos.
So here is my marinara post again. Hopefully you never saw the old one. My marinara really is so good, and so easy to make, that I decided to offer up a new post on this delicious red sauce.
Marinara sauce can contain quite a few ingredients. My marinara contains three ingredients. There might be some Italians rolling in their graves when I make this, but that’s ok. No two living Italians can agree on what a marinara is comprised of, so I’m off the hook. I’m not sure Italians really call anything marinara, besides. I think it’s an American word.
My Marinara
1/4 cup extra virgin olive oil*
5-6 garlic cloves, minced
8 ounces high quality canned tomatoes or 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 tomatoes. 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.
And so, that’s it ! This sauce is fabulous for a chicken or veal Parmesan, simply with pasta, as a dip, or even as a pizza sauce.
But it’s my favorite with any kind of pasta.
San Marzano canned tomatoes are high quality, but I also love my canned New Jersey tomatoes!
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!
You crack me up. And inspire me too….I’ve been on the brink of starting a food/cooking blog for months now and the one thing holding me back? THE PHOTOS! Great marinara is the secret sauce…thanks for sharing again.
I took three photography classes at my local camera store, and that really helped. Of course, I don’t remember too much, but a few important things. And a tripod helps. But just doing it often, because I post frequently, keeps me remembering where the buttons are on my camera! Start a blog!!!
Well, i hear you!… :-) I am a lousy photographer, but even though I would like to improve, I am forced to admit I have no time to devote to that. So, in a way I decided that if people want to visit my blog they will have to do it for the recipes and the little notes about them. Photography is just not my forte…
maybe one day I can get that going, but that might have to wait for retirement! ;-) ;-) ;-)
as to your marinara, these photos turned out amazing! Glad you re-visited the post!
It takes a lot of focus, for lack of a better word. In 2012 I took 3 photography classes, and the only good thing is that I do so much food photography now that I remember how to use my camera. It was very easy for me to forget how to use my camera in between vacations, which was really a pain. And no one wants to read manuals on vacation!
Love the simplicity of this sauce, I bet it tastes amazing!! (And fab photos!)
Thanks Elaine!
Nothing like a good marinara, it’s the very definition of simplicity. Your updated photo’s are gorgeous!!! Can’t wait for the fresh tomatoes to hit the markets.
I agree. Can’t wait for spring! And summer tomatoes!
Aww, don’t be so hard on yourself…it just shows you’ve improved with time. As they say, practice makes perfect! I’m sure we’re all the same…
The one good thing about food photography for me, is that I do it so often now, that in between times, I don’t forget how to use my camera!
Red sauce, marinara, potaytoe, potahtoe… looks delicious :)
Practice makes perfect, and I was pretty horrified of my first snaps, too … so much so that I remade and reshot lots of it : ) you’re not the only one!
I’m glad I’m not the only one. It was a pretty horrifying experience to look back at the early posts!
I didn’t have the chance to look at your old post, but I can tell you that your sauce with these photo seems to be perfect, tomatoes’ sauce has never been so shiny
Thank you! The old post has disappeared!
Well, the new photos had me thinking pasta at 6.30am here!
Reading even the “blockbuster” food blogs known for their photos, the blogger gets better at photography over time. Your blog is great as it is, and I like flicking through your posts, though I would never say no to more food photos. :-)
I agree. Photography does get better. And I can’t compare mine to those who have studios and endless supplies of props!
Your marinara sounds good to me! And I also agree that every italian has their own version or recipe…! Great new photos by the way!
It’s sometimes scary to post a recipe with an Italian name, because all of the Italians come after me!!! Or Italian food experts! I just say, relax!!!!
Looks delicious! Here in Trapani we add oregano to the marinara sauce, but then we add oregano to everything:) I know what you mean about taking food pictures…it’s not so simple as one would imagine. My cakes always look a different color than what they really are!
I took three photography classes, and I remember some things that I learned! The brain doesn’t work as well as it used to! One thing to adjust is white balance – it makes the color difference in photos.
That first photo is fab! I hear you on the old blog horror, I’ve left the posts in place but up dated some photos, loads more to do though! Nothing better than good quality pasta with a simple well made tomato sauce. Sorry, but no matter how hard I try I can’t bring myself to call it marinara which in Oz is what we call a mixed seafood pasta sauce! 😀
Oh, that’s very interesting! Good to know! And thank you.
I empathise with you Mimi. There is a lot one has to focus on (pun intended). I like the cloth. I got a similar one from a guy who sells end of rolls of materials. Mine is usually used on the underside of furniture. It looks the part though. Live and learn.
Best,
Conor
Live and learn is right! Thank you Conor!
That looks beautiful. I badly need to work on my photos but I just don’t have time. Maybe I should check out local photography shops and see if they do something. Thanks!
I took 3 photography classes, which helped me out a lot. I also have to remind myself that some bloggers have their own photography studios, or at least a room in their homes dedicated to photography. I have neither!
That looks absolutely delicious. I agree, your photos always look stunning.
Thank you Emma, that’s so sweet!
Well, I laughed out loud at this one! I have had the same experience when I look back at my earliest blog posts. I keep saying “I’ve got to reshoot that food.” ALthoughthe comparison is a real time testaemnt to how much we all have learned and improved over time! Congrats on all of your fab photos here. The marinara looks great, too! Un abbraccio a te!
Grazie!!! (I hope that’s the right spelling – I only know how to pronounce it!)
Geez, I see no need to apologize at all because we all have those pictures out there. I do have to say your new ones are making my mouth water. Over a year ago I got this super deluxe mega zoom camera & have only been able to figure out the auto shoot for the most part. I just signed up for an evening class on how to make the most of my camera. But get this – they want me to ready my book before coming to class! If I have to read my book, why did I sign up for class :) Oh well, I’ll take good notes.
Well, I’ve definitely improved. But I’m still not very patient.
I can’t remember how many times I’ve read the camera manuals over the years. It definitely helps to have a teacher. I took three photography classes when I started the blog. And the teacher will do private sessions as well, which is nice, because you can work with your own camera.
Food photography is definitely a special skill! I too have been shocked at the picture quality of some of my old posts. It takes some practice!
I love how perfectly simple your sauce is. I bet it’s delicious!
Thank you!
Also, some people have their own photography studios for their food photography, so I do have to keep that in mind!
You are so right about a food blogger having to know how to cook, write, style food, and take photos. My flashbacks to old posts make me cringe, too.
The interesting thing about marinara sauce that in Italy this is not called marinara sauce, only in the US. (In Italy: salsa di pomodoro.) But it’s a good recipe all the same.
You are also very right about not burning garlic and about pairing this with a sangiovese based wine such as chianti.
I’m so glad you approve!
I hope you’re bringing your new camera to Dallas! I’m bringing mine, although it’s not new…
I love those Jersey Fresh tomatoes and I am sure your marinara sauce is fabulous because it lets the tomato take the well deserved spotlight.
Thanks, Bernadette. Just simple yet powerful flavors.
Food photography doesn’t come easy. Like you I am horrified at some of my early effort!
Horrified sums up my feelings as well!
So true about the photos. They have to be good, or no one will get past them far enough to find out if your recipe is any good. And the writing, too – can’t agree with you any more strongly. About the sauce, I’ve never made one this austere, but I’ve had them plenty of times. They’re workhorses: good on anything and everything.
Austere is a good word! Simple and flavorful.
Mimi, I love how simple this is, but the oil and garlic bring so much flavor! Love it!
Simple and delicious. If there’s bread around, it will turn into a dipping sauce!
I hear you loud and clear. I gave up on using a camera and just use my iPhone. Your sauce looks delicious. I always add a little sugar to my tomato sauce. Keep on cooking and blogging.
I love my “good” camera, but it doesn’t mean the photos are better! I have added sugar to a fresh tomato sauce, but these jersey tomatoes are so good and sweet.
Easy and so delicious! Thanks for the reminder that sometimes simple is best! (And you are so right about food photography!)
I used to be hard on myself because I couldn’t stYle the food for photos. But now I could care less, cause good food is pretty food, and I am simply incapable of taking the time to style in any case. Leave it for magazines!
I know exactly what you mean about our old photos – I look back and am mortified. But these today are perfect and beautiful! As is the simplicity of the sauce.
Well, thanks David. They are better!
Don’t we all love to see a picture of what we are supposed to be cooking. Imagine the excitement when recipe books started coming out with PHOTOS of nearly every recipe!! Funny how we could still make the recipe and put it on a plate to be devoured by all. In those days you decided to make a recipe from what was available and hoped it would be okay on the plate. We are spoilt these days – we cook by pictures.:))
I remember those days! Or maybe 3 photos at the center of the cookbook! I love photos in cookbooks, but I don’t need over styling. It’s a cookbook, not a magazine!
Food photos should make us hungry, and yours always do that to me! I love the simplicity of your sauce; sometimes less is more! :)
Thank you. That’s quite a compliment!
I love love love this recipe! I now have a garden and want to make some from fresh tomatoes.
This recipe is really intended for canned tomatoes that are already peeled, seeded, and ripe. Fresh tomatoes are a lot more work, and sometimes need sweetening. So glad you’re having a good tomato harvest!
yes it’s a multi talented job being a food blogger:) So many hats… Well i guess you know me and pasta and tomatoes are not friends… Yes it’s odd these days to see a cookbook without photos. We are so used to them.
Honestly I think some authors go overboard with fancy photos. Especially those who are also food bloggers. Too much styling. But I do love photos for the most part.
Now I am so hungry! Thanks for sharing!
Thank you!!!
I didn’t see the original 2012 version of this one, but I will say that the updated version looks fantastic! I think every food blogger is the same way…we look back at the early stuff and just groan out loud. And we _thought_ it was so good back in the day, too! :-) I love that you called this recipe “my marinara” – I can’t wait to try it out as I’m a sucker for a good red sauce!!
Yes, it’s mine, all mine!!! I am really not sure if the word marinara is a real thing, but it sounds better than red sauce. Have some bread around when you make this, cause you’ll be dipping it!
Oh my goodness, don’t even get me started about bad food photography… It’s a good thing my blog has been running for over 16 years now; I have to imagine that everyone who started with me is long gone. All those yellow, out of focus, badly plated, unappetizing photos! It’s a different world back there. Luckily, good marinara sauce is timeless. ;)
Ha! I guess we’ve all been there. Sometimes I want to scream out, “white balance!”
I’ve been reading you for a few years now, and I don’t remember seeing any bad photos! The food always looks good to me.
Well, thank you! But pretty much all of 2012 posts are gone, and many from 2013!
I didn’t see the 2012 version! So it’s all good! You’re still amazing to me 😄😄!!
Aww, now that is really sweet!
Ah food photographs. Yep, I hear you. I’ve re-done just about all my food photographs since I started food blogging in 2014. And even today with new recipes, I often don’t like the original photographs. And I know they’ll be changed in a year. Ha ha!
Yes, I definitely know what you mean! Or there are just dumb things like I didn’t notice a spill or a spot. So frustrating!
Welcome to the club! I certainly had some doozies!! But making this marinara again was such a treat for you and for your blog followers. It sounds wonderful!!
Thank you skinny chick! Some do-overs are definitely worth it!
😂Same thing here – I started food blogging in 2010 and thought my pics were fabulous. Nowadays I am sooo tempted to update the pics, but so far have only done it a couple of times; I like to think it’s so I can see my progress from then to now.
I like your marinara sauce (which indeed is an American term), mine is basically the same but I add onions as well.
I can see that! It’s nice to see the progress indeed. What was so awful about my marinara post from 2012 was that the feature photo was the sauce in the pot – splatters and all!
So full of flavor! Want to let you know we have a five alarm emergency! – We have run out of garlic! I know crazy. I think the planets are out of alignment. We need more to make your delicious marinara.
Oh my goodness! Seriously? That’s awful…
When I look at my older posts’ photos, I can see an improvement over the years. Though even now, I try not to be bothered too much with it, or with “styling”. I remind myself that I’m not a professional photographer, and I think the authenticity of home cooked food is more important.
However, the photos are really good, and make me feel like going to the kitchen right now, to try the recipe. That’s the whole point, isn’t it? :)
Well, I personally think that good food is pretty food. And of course good photos will entice. But I, like you, am not a professional anything and would make myself crazy trying to be! I have no patience, so I let the food speak for itself. Heavily styled photos belong in magazines.
Love your garlic to live oil to tomato ratio. Very different and I will absolutely try it! And. If we all dissed ourselves over what we did and looked like 30 years ago…. Well, let’s just go easy on ourselves. :)
Great advice!!! Hope you like the sauce.
Hi Mimi, the first years of my blog have the same problem, so I know exactly what you mean! And I think you have become a better stylist than I have over the years. Marinara is indeed an American word that you won’t see in Italy (unless if referring to seafood, because marinara means seaman’s wife). Your version is very similar to mine, except that I use just one clove of garlic and often leave it whole or in a few slices and remove it at the end.
Oh thank you. I really have no patience for styling, and I think food should speak for itself. I’m still a terrible food photographer, but my photography has gotten better in general after so many years!
What a beautifully simple marinara, Mimi. I’m really delighted to have the tips on how to infuse so much garlic into the sauce. I have a hit and miss relationship with cooking the garlic a little too long. I don’t recall ever thinking that your early photography was inferior, but it may just be that I was completely focused on the tantalizing tastes! 😉
Aww, that’s sweet. Well the photos were awful. I know some people purposely brown garlic, but I don’t like that flavor. Just a little warming in oil, and once you smell the garlic aroma, add the sauce!
The tomatoes are a great ‘stop bath’ (photography term) in helping to take the heat off the garlic before it burns.
Mimi, don’t think I saw your old photos of this, but these are beautiful! (I look back at my old photos and gasp.) The recipes sounds delicious! :-) ~Valentina
Well, I’m glad you didn’t see them!
Soooo true! Every single word! Hugandkiss!
Thank you!
Your marinara sounds absolutely perfetto, Mimi! Brava!
Thank you Roz!
Ordered a case of the New Jersey tomatoes ( they were new to me) and made the sauce. Delicious. A perfect consistency and a truly good balance of olive oil and garlic to tomatoes! One that I had not tried before.
I’m so glad you liked the sauce! Those tomatoes are real go. Someone from New Jersey told me about them!
Told my New Jersey friend, who lives in Texas, about these tomatoes and will share a few cans with her.
Fantastic!