The name marinara comes not from its contents, but from its origins as a favorite choice of hungry fishermen in Naples. Returning to port after a long night at sea, they would reportedly slather the sauce over rounds of flat bread. All those healthy appetites can't be wrong ...
Makes enough for 2 medium pizzas Prep time: 10 minutes Cooking time: 25 minutes
5 ripe tomatoes, about 1lb (450g), peeled and chopped 2 tbsp extra virgin olive oil 2 garlic cloves, crushed V2 tsp dried oregano
1 tbsp capers in brine, rinsed, gently squeezed dry, and finely chopped
1 Put all the ingredients except for the parsley in a saucepan, and simmer over low heat for about 5 minutes, or until the tomatoes appear watery. Cook, covered, for about 15 minutes, until the tomatoes and garlic are soft. Add the parsley, and cook for 5 minutes longer.
2 Remove from the heat and allow to cool. Spread onto your pizza as a base for other toppings of your choice. Or, if you want to serve your pizza in the classic marinara style, simply spread the pizza dough with the sauce, scatter a little slivered garlic and a sprinkling of oregano over the top, drizzle over some extra virgin olive oil, and bake. And there you have it—a version of the original pizza topping so beloved by Neapolitans.
Note Why not make a batch of this sauce and freeze it to use later? After cooking the tomatoes and garlic in step 1, pour the sauce into a zipper-seal plastic bag and freeze (p143).
Works well with
Plum (pp64-73) Beefsteak (pp52-63) Standard globe (pp22-35)
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