Sardinia Market

The secret to great marinara sauce, or so I am told not being Italian myself, is to slow cook it until it turns slightly orange, which takes between 2.5 and 3 hours. I tried it while on vacation in Italy and got rave reviews!

Serves: 4 to 6

Time: about 3 hours


  • 1 yellow onion
  • ¼ clove of garlic
  • 8 ripe roma tomatoes
  • 1 large tin crushed tomatoes
  • 1 bunch oregano
  • 1 bunch rosemary
  • Olive oil
  • 3 pinches of Salt
  • 4 grinds of fresh black pepper
  • 2 sprinkles of white pepper


  1. Mince the garlic and chop the onions into 1 inch squares for a chunky texture
  2. Place a deep sauce pot on medium high heat, add two swirls of olive oil and then the garlic and onion until they brown (3 to 4 minutes)
  3. Slice the tomatoes into about 4 slices, then halve or quarter them for a similarly chunky texture. Add the tomatoes & crushed tomatoes to the mixture, along with the herbs and spices.
  4. Reduce heat to medium and simmer for hours. Check periodically, adding a bit of water and more salt and pepper to your taste. Once the sauce begins to turn slightly orange, remove it. This should be around 2 hours and 45 minutes, give or take 15 minutes.

Enjoy with pasta or Sardinian Fregula with Sea Bass & Mussels


Adelma (that’s me cooking in a funny apron with a poofy black flower in Sarda)

Adelma Cooking