As in their other cooking contests, there will be two rounds of judging:: A People's Choice table, where you can sample and vote, and a professional judging session. Judges for that will be Luca Annunziata of Passion8 Bistro, Joe Bonaparte of the International Culinary Schools of the Art Institute, and cooking teacher/writer Heidi Billotto.
Entries must be made with tomatoes that are either grown in a home garden or bought from a local farmer's market; each entry has to be accompanied by a whole tomato of each variety used. You should also use as many fresh, locally grown ingredients as you can. To enter, bring your sauce by 9 a.m. Saturday to the market, 208 N. Trade St. in Matthews. Judging starts at 9:15 a.m. Prizes include market gift certificates, tote bags and T-shirts.
No professional chefs or cooks;
All entries must be made from scratch. The marinara sauce should be brought to market warm if
it is a cooked sauce or at room temperature if an uncooked sauce.
Bring a copy of the recipe, including ingredient list, with your name, address and phone number. Index cards taped to submissions work best.
Bring at least a 1/2 gallon of sauce split between two disposable plastic quart containers, for the judges' table and the public tasting table.
As long as we're on the subject, what's a marinara? For the contest, the market is using this definition:
"A meatless, Southern Italian tomato sauce usually flavored with garlic, onions, herbs and spices. Chunky or smooth, it can have many variations."