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X Italian Sauces
Marina Sauce (with fresh tomatoes, white wine, brown sugar and shrimps)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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1 medium sized onion
4 tablespoons olive oil
1/2 pint white wine
1 pint shrimps
1 clove garlic, crushed
6 tomatoes, peeled
1/2 teaspoon brown sugar
salt and pepper to taste



"Heat the oil in a heavy pan and in it cook the chopped onion and crushed garlic until golden colour; add tomatoes, cut small, together with sugar and pepper and salt. Lower heat and allow to cook gently for 20 minutes. While this is cooking, peel shrimps, and add them together with the wine to the tomato mixture, cooking gently together for 15 minutes. A little chopped fresh basil may be added 5 minutes before the end of the cooking time, or failing this, chopped parsley. Serve hot over pasta of any type."


This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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