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Marinara sauce is something of a staple in most homes. More than just tomato sauce, it is generally made with tomatoes, garlic, onion and herbs. Legend tells us that it was first prepared in the 16th century and used by sailors on lengthy voyages because the acid content kept it from spoiling (there was no refrigeration yet). As a matter of fact, it has its roots in the expression, alla marinara, or sailor-style.

In 1924, Filomena Dell’Amore arrived in the United States and began to build her family. Like every good Italian mother, that meant feeding them healthy and nutritious foods, made with the best ingredients.

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Dell’Amore began to bottle her signature marinara sauce in 1986, making it one of the early premium, authentic pasta sauces sold to the public.

Some of the staff of Olam Yehudi had the opportunity to try some of Dell’Amore sauces and found them to be superb. We used them for spaghetti and meatballs, for shakshuka and for homemade pizza. Our conclusion: The rich taste of Dell’Amore sauces makes each dish geshmack!

 

 

Mary’s Turkey Meatballs
Makes about 15

Ingredients:
1 lb. package ground turkey
1 egg
1 tbsp dry parsley
2 cloves garlic, finely chopped
½ cup bread crumbs
1 tbsp water
1 25 oz jar Dell’Amore marinara sauce
Directions:
In a large bowl mix all ingredients, except sauce, until smooth.
Preheat oven to 350°
Roll the meatballs in your hands – slightly larger than golf balls.

 

Place on cookie tray.
Cook for 15 minutes.
Turn each meatball over with spatula.
Return to oven and cook another 10 minutes.
Remove and place meatballs in small pot with sauce. Low heat. Simmer for 30 minutes.

 

The following recipe came to us from Rachel Jacobs, who lives in Vermont and buys her sauce straight from the Della’Amore store. Mrs. Jacobs, a native Israeli, makes shakshuka for her family and only uses the Dell’Amore sauce as it is made from the best ingredients, contains very little sugar, low acid content and a very rich taste.

 

Shakshuka

Pour 1 jar of Dell’amore tomato sauce into pan
Simmer on low flame until slightly bubbling
Crack 6-8 eggs and drop into sauce
Cook for 4-5 minutes

Serve and enjoy!!

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Magazine Editor, The Jewish Press