I don’t understand what you mean by not knowing what Marinara sauce is.
Well I never heard the term, I looked it up with Google and it seems to be a tomato sauce.
Perhaps I try the variant with Ketchup, but will it not simply change the taste? What kind of oil are you using and which tomatoes? In the recipe I found they simply say “olive oil” but it is super important. When you just use any oil or tomatoes it won’t taste as good.
Marinara is the most basic of Italian sauces. It is the red sauce on pizza and the default for most pastas at standard Italian restaurants in the US. I’d be surprised if you couldn’t find it in Italy since it isn’t like how Americans take a food like tacos and completely alter the original recipe. Sure, they make all varieties of jarred marinara in the grocery store where some are much better quality than others, but the basis is pretty much tomatoes, olive oil, garlic, salt, pepper, oregano, basil and something to add sweetness like letting a carrot stew in it, adding sugar, or a squeeze of ketchup per my shortcut. Most recipes call for whole canned San Marzano tomatoes that are crushed while you simmer the sauce. This allows for a nice chunky consistency. The olive oil is always supposed to be the best you can find, so extra virgin olive oil works since you aren’t really cooking it at sauté-level heat.
Well I never heard the term, I looked it up with Google and it seems to be a tomato sauce.
Perhaps I try the variant with Ketchup, but will it not simply change the taste? What kind of oil are you using and which tomatoes? In the recipe I found they simply say “olive oil” but it is super important. When you just use any oil or tomatoes it won’t taste as good.
Marinara is the most basic of Italian sauces. It is the red sauce on pizza and the default for most pastas at standard Italian restaurants in the US. I’d be surprised if you couldn’t find it in Italy since it isn’t like how Americans take a food like tacos and completely alter the original recipe. Sure, they make all varieties of jarred marinara in the grocery store where some are much better quality than others, but the basis is pretty much tomatoes, olive oil, garlic, salt, pepper, oregano, basil and something to add sweetness like letting a carrot stew in it, adding sugar, or a squeeze of ketchup per my shortcut. Most recipes call for whole canned San Marzano tomatoes that are crushed while you simmer the sauce. This allows for a nice chunky consistency. The olive oil is always supposed to be the best you can find, so extra virgin olive oil works since you aren’t really cooking it at sauté-level heat.