using sage in a marinara, will this mellow out sage enough

Discussion in 'Food & Cooking' started by new5spoons, Jan 29, 2014.

  1. new5spoons

    new5spoons

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    I had a veg. curry recipe that I liked because it had a short cooking and prep time for home. It called for:

    1/2 cup water,

    1 medium tomato peeled and chopped,

    1 tbsp. veg. oil

    1 tbsp curry powder

    1 medium potato

    .I brought it to boil for 10 min, stirred, and then another 5 min.I then stirred in about 3 tbsp of sugar after it was cooked. I wanted to adapt this recipe for a more italian with fresh herbs i.e basil, thyme, rosemary. could i use fresh sage? it seemed like sage needed to be mellowed out and browned more. could you use sage in a marinara?
     
  2. chrisbelgium

    chrisbelgium

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    Hello new5spoons and welcome to ChefTalk.

    When I read that recipe, my first thought was what an enormous amount of curry powder in there (compared to the amount of other ingredients).

    I'm pretty sure the whole dish tastes of nothing else than curry powder. Personally I would use maximum half a teaspoon in there instead of 1 tbsp. Then it would make more sense to add other herbs like sage. Also, there's a big difference between fresh sage and dried. Dried sage is much stronger and has a somewhat bitter taste. If available, I would use only 1 or 2 fresh sage leaves for that amount of food, cut in very tiny strips.

    By the way, why would you add such an amount of sugar in there? Forgive me for saying this, but imo, there's absolutely no place for sugar in that recipe.

    Have fun, and it would be nice to share the results of your next try-out here!
     
    Last edited: Jan 30, 2014
  3. phatch

    phatch Moderator Staff Member

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    Sage is not traditional to a marinara. That's not to say you can't use it and enjoy it of course. You'd probably have trouble getting Italians and their ex-pats to accept it as a marinara.  Traditionally, it was dried oregano but in the last while fresh basil is popular instead.

     http://leitesculinaria.com/7094/recipes-marinara-sauce-fresh-basil.html is a good starting point imho.
     
  4. cerise

    cerise Banned

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    My advice is to start from scratch for a tomato/marinara sauce.  You would need to make too many changes (omit the potato, curry powder, sugar, etc.) Adding sage will not do the "trick."  I would opt for garlic, fresh basil and oregano (& red pepper flakes, if desired). You can easily make a good quick sauce.  One example: http://www.italianfoodforever.com/2008/05/5-minute-tomato-sauce/
     
    Last edited: Jan 30, 2014