Cookbook talk:Marinara Sauce

I think that this is the recipe for the "Margarita"(tomato) sauce.

I (mcampo84) removed any mention of oregano. Oregano is NEVER to be used in marinara sauce unless you want your pasta to taste like pizza.

I like to add 1/2 cup of finely shredded carrots to the onions and garlic and saute at the first. When carrots saute, they release a natural sweetener which eliminates the need to add sugar and also helps to thicken the sauce.

Garlic is normally, heated in the oil and removed, this is give beautiful intensity to the sauce, without being over dominant. Canned tomato is preferred to fresh, skinned Pelati tomatoes are the typical.

Please stop calling it "marinara"
The only people in the world who call Italian tomato sauce "marinara" are the Americans. Everywhere else pasta alla marinara is, you guessed it, pasta with seafood. In Italy, there's no such thing as "marinara sauce". Please stop perpetuating this foolishness. --62.163.1.54 (discuss) 19:47, 12 September 2011 (UTC)