# No-Cook Marinara? **URL:** \ **Category:** Cafe Society\ **Created:** [February 8, 2015, 11:18pm UTC](https://boards.straightdope.com/t/no-cook-marinara/712159 "2015-02-08T23:18:35Z")\ **Posts on this page:** 5\ **Page:** 1
**Author:** ![HelenGawn](https://avatars.discourse-cdn.com/v4/letter/h/a88e4f/32.png) [@HelenGawn](https://boards.straightdope.com/u/HelenGawn)\ **Post date:** [February 8, 2015, 11:18pm UTC](https://boards.straightdope.com/t/no-cook-marinara/712159/1 "2015-02-08T23:18:35Z")
I’ve got a crockpot full of marinara sauce going, most of which will be refrigerated for future use. Now I’m wondering if it really needs to be cooked. Assuming all ingredients start at room temperature and are stored at less than 40 degrees overnight, will the flavors meld sufficiently? ---
**Author:** ![Ruken](https://avatars.discourse-cdn.com/v4/letter/r/f475e1/32.png) [@Ruken](https://boards.straightdope.com/u/Ruken)\ **Post date:** [February 9, 2015, 12:11am UTC](https://boards.straightdope.com/t/no-cook-marinara/712159/2 "2015-02-09T00:11:38Z")
I put onions and garlic in mine, and I don’t want raw onions and garlic in my sauce, so I’m not going to try it. As for flavors melding, I imagine diffusion is slow in a thick, cold sauce. ---
**Author:** ![tenacious\_j](https://avatars.discourse-cdn.com/v4/letter/t/439d5e/32.png) [@tenacious\_j](https://boards.straightdope.com/u/tenacious_j)\ **Post date:** [February 9, 2015, 3:53am UTC](https://boards.straightdope.com/t/no-cook-marinara/712159/3 "2015-02-09T03:53:37Z")
I’m not sure I understand. Are you saying you are going to combine raw ingredients? If so, raw tomatoes mixed with raw onions and garlic would not taste at all like marinara. Maybe you are saying you want to mix the pre-cooked ingredients at room temperature, which would be a little better. ---
**Author:** ![Tangent](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tangent/32/3098_2.png) [@Tangent](https://boards.straightdope.com/u/Tangent)\ **Post date:** [February 9, 2015, 5:03am UTC](https://boards.straightdope.com/t/no-cook-marinara/712159/5 "2015-02-09T05:03:28Z")
> [@hortncizigr](#): > > The major flaw of the movie was that it was too long and had too many breakneck action scenes, I was getting kinda tired of them toward the end. It would have been a better movie, I think, if they’d cut out some of the action and made it twenty minutes shorter (it runs about 2 hours 10 minutes I think). But overall, it was a romp, I had fun, what can I say, I like galactic space operas. I recommend it. But be warned, I also liked “Prometheus” a lot the first time I saw it and though it’s still a fun thing to watch in the background, I’ve had to acknowledge that there’s not a lot of intelligence in that movie and so it’s not a movie that bears thinking about. > > * * * > > aliiiii Marinara Ascending! ---
**Author:** ![Amateur\_Barbarian](https://avatars.discourse-cdn.com/v4/letter/a/59ef9b/32.png) [@Amateur\_Barbarian](https://boards.straightdope.com/u/Amateur_Barbarian)\ **Post date:** [February 9, 2015, 5:52am UTC](https://boards.straightdope.com/t/no-cook-marinara/712159/6 "2015-02-09T05:52:39Z")
Yes, you’d end up with a sort of pureed tomato salad. The Mrs has a tendency to try and blend a marinara to serving consistency and then warm it through without losing any moisture, because she hates thin sauces. I can’t seem to get her to understand blending to a thinner consistency and properly cooking it down, which properly blends and develops the flavors and ends up at the right, thick consistency. Her way… and trying to cold-blend a sauce… results in way too bright and tomato-y a result.