In the world of Italian cuisine, where simplicity and quality reign supreme, the humble marinara sauce takes center stage. It's a testament to the art of cooking, where a few carefully selected ingredients can create a symphony of flavors. When it comes to store-bought marinara, Italian chefs have a discerning eye, and their preferences reveal a lot about what makes a great sauce. I recently embarked on a journey to uncover the best marinara, consulting with three renowned Italian chefs: Dina Deleasa Gonsar, Nicole Brisson, and Mike Fadem. Their insights were eye-opening, and the results were surprising.
The Quest for the Perfect Marinara
The search for the ultimate marinara sauce began with a simple question: What makes a great jarred marinara? The chefs' responses were unanimous: simplicity and quality. Brisson emphasizes the importance of starting with the highest-quality ingredients, and Fadem agrees, seeking out sauces with the least number of ingredients, ideally all food-grade. This preference for simplicity extends to the use of sugar, which should be minimal and used to enhance the natural acidity of ripe tomatoes.
Brisson's expertise in Italian products and her travels in Italy have honed her palate. She advocates for sauces that showcase the vibrant flavors of tomatoes and herbs, steering clear of those that taste like tomato soup or ketchup. Consistency is also key; the sauce should have body and thickness to cling to pasta without being overly stodgy.
The Top Choice: Bianco DiNapoli Organic Marinara
Among the myriad of options, Bianco DiNapoli Organic Marinara Sauce emerged as the clear winner. Co-founded by award-winning chef Chris Bianco and third-generation tomato farmer Rob DiNapoli, this sauce is a testament to the power of collaboration. Made with organic summer tomatoes, yellow onions, cold-pressed extra virgin olive oil, garlic, basil, sea salt, and bay leaf, it's a family recipe that truly shines. Fadem raves about its authenticity, stating, 'It tastes like someone made it for you fresh or like you could have made it yourself.'
Honorable Mentions: Rao’s and Michael’s of Brooklyn
Two other sauces earned honorable mentions: Rao’s Marinara and Michael’s of Brooklyn Marinara. Rao’s, a favorite among Allrecipes editors and cookbook authors, boasts a balanced flavor that lets the tomatoes shine. Gonsar appreciates its lack of overload on spices, and the use of Italian whole peeled tomatoes, olive oil, onions, salt, garlic, basil, black pepper, and oregano makes it a close replica of a homemade sauce.
Michael’s of Brooklyn, on the other hand, offers a chunkier consistency that Gonsar finds reminiscent of homemade marinara. The sauce is made with imported Italian tomatoes, garlic, basil, Italian olive oil, oregano, parsley, spices, and, according to the label, 'nothing else!'
Beyond Pasta: Creative Uses for Marinara
The chefs also shared creative ways to use marinara beyond pasta. Fadem suggests using it as a dipping sauce for fried ravioli or mozzarella sticks, and Gonsar recommends spiking it with red pepper flakes for a kick. The versatility of marinara is a testament to its importance in Italian cuisine, where a simple sauce can elevate a dish to new heights.
In conclusion, the quest for the perfect marinara sauce has led us to discover the essence of Italian cuisine: simplicity, quality, and a deep respect for the ingredients. Bianco DiNapoli, Rao’s, and Michael’s of Brooklyn are not just sauces; they are gateways to the rich flavors of Italy, offering a taste of tradition in every jar.
