BEST MARINARA SAUCE YET
This is a very easy homemade red sauce, and the only one my 5 year old daughter will eat! Serve with your favorite pasta.
Provided by Jackie M.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
- In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
- Simmer for 30 minutes, stirring occasionally.
Nutrition Facts : Calories 150.8 calories, Carbohydrate 11.7 g, Fat 10.5 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 1.5 g, Sodium 685.3 mg, Sugar 6.6 g
SUPER SIMPLE MARINARA SAUCE
This marinara sauce recipe is the best! You'll only need 5 basic ingredients, and it's so easy to make. No chopping required! Recipe yields 2 cups sauce (enough for 8 ounces pasta); double if desired.
Provided by Cookie and Kate
Categories Sauce
Time 50m
Number Of Ingredients 8
Steps:
- In a medium, heavy-bottomed saucepan, combine the tomatoes (with their juices), halved onion, garlic cloves, olive oil, oregano and red pepper flakes (if using).
- Bring the sauce to a simmer over medium-high heat, then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of oil float free of the tomatoes. Stir occasionally, and use a sturdy wooden spoon to crush the tomatoes against the side of the pot after about 15 minutes has passed.
- Remove the pot from the heat and discard the onion. Smash the garlic cloves against the side of the pot with a fork, then stir the smashed garlic into the sauce. Do the same with any tiny onion pieces you might find. Use the wooden spoon to crush the tomatoes to your liking (you can blend this sauce smooth with an immersion blender or stand blender, if desired).
- Add salt, to taste (the tomatoes are already pretty salty, so you might just need a pinch). Serve warm. This sauce keeps well, covered and refrigerated, for up to 4 days. Freeze it for up to 6 months.
Nutrition Facts : ServingSize 1/2 cup marinara sauce, Calories 99 calories, Sugar 5.5 g, Sodium 228.8 mg, Fat 7.5 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 8.6 g, Fiber 4.2 g, Protein 1.8 g, Cholesterol 0 mg
RAO'S MARINARA SAUCE
This great marinara sauce recipe is from "Rao's Cookbook," by Frank Pellegrino. It's delicious atop penne, angel hair, and even eggplant parmesan.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Yield Makes 7 cups
Number Of Ingredients 7
Steps:
- Remove tomatoes from can and place in a large bowl, reserving juices. Crush tomatoes using your hands; remove and discard the hard core from stem end, and any skin and tough membrane; set aside.
- Place oil in a large, nonreactive saucepan over medium-low heat. Add onion, and cook until soft and just beginning to brown, about 3 minutes. Stir in garlic, and cook until softened, about 30 seconds. Stir in tomatoes and reserved juices; season with salt. Increase heat and bring to a boil. Immediately reduce heat to low and simmer until slightly thickened, about 1 hour.
- Stir in basil, if using, oregano, and season with pepper; continue cooking 1 minute more. Remove from heat and serve.
THE BEST MARINARA SAUCE
I developed this recipe with a friend to make the most of a bumper crop of tomatoes. Now we like to make huge batches-we're talking 220-pounds-of- tomatoes huge-and then give jars along with a pound of pasta as gifts around the holidays. Knowing this sauce is made from the heart with the best possible ingredients makes me feel good about giving it to my family and friends. -Shannon Norris, Cudahy, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 9 cups
Number Of Ingredients 11
Steps:
- In a stockpot, heat oil over medium heat. Add onion; cook and stir until softened, 3-4 minutes. Add 2 tablespoons garlic; cook 1 minute longer. Add tomatoes, water and 1/2 cup basil; bring to a boil. Reduce heat; simmer, covered, until tomatoes are completely broken down and soft, about 1 hour, stirring occasionally., Press tomato mixture through a food mill into a large bowl; discard skins and seeds. Return tomato mixture to stockpot; add 1/2 cup of remaining basil, oregano and remaining garlic. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 3-1/2 to 4 hours, stirring occasionally. Add tomato paste and remaining 1/4 cup of basil; season with salt and pepper. , Add 1 tablespoon plus 1-1/2 teaspoons lemon juice to each of 3 hot 1-1/2-pint jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool.
Nutrition Facts : Calories 131 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 348mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 6g fiber), Protein 5g protein.
CLASSIC MARINARA SAUCE
This classic marinara sauce will not only leave your kitchen smelling fantastic, but it will take your Italian recipes to another level!
Provided by Vahista Ussery, MS, MBA, RDN
Categories Side
Time 1h20m
Number Of Ingredients 11
Steps:
- Heat a 4 quart saucepan over medium low heat. Add olive oil. Once shimmering, add onion, celery, and carrots and sprinkle with a pinch of salt. Sauté for ~8 minutes or until onions turn translucent. Add garlic and cook for 2 more minutes.
- Add wine to the pan and scrape up any brown bits that are stuck to the pan. Simmer 2-3 minutes or until wine is mostly evaporated.
- Add tomatoes, Italian seasoning, sugar, red pepper flakes, and 1 teaspoon of salt. Use ¼ cup of water to rinse out the tomato cans and add to pan. Bring to a boil, then partially cover and simmer for 45-60 minutes.
- Season with additional salt to taste. Blend for a smooth sauce or leave as is, and use for pizza, pasta, and more. Enjoy!
HOMEMADE MARINARA SAUCE
Homemade Marinara Sauce doesn't get any easier! This requires just a handful of ingredients and 20 minutes on the stove for a memorable Italian Marinara.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 25m
Number Of Ingredients 8
Steps:
- Place a medium saucepan over medium heat and add 2 Tbsp olive oil. Once the oil is hot, add 1/2 cup chopped onion stirring often until soft and golden (about 5 min). Add minced garlic and stir 1 min, or until fragrant.
- Stir in 28 oz crushed tomatoes, 1/2 tsp oregano, 1/2 tsp salt and 1/4 tsp pepper. Bring to a light boil then reduce heat and simmer partially covered for 15 minutes.
- Finally, stir in 1 Tbsp chopped fresh basil then turn off the heat.
Nutrition Facts : Calories 180 kcal, Carbohydrate 22 g, Protein 5 g, Fat 10 g, SaturatedFat 1 g, Sodium 738 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving
ANOTHER TASTY MARINARA SAUCE
This sauce is so quick and easy to make, it takes any pasta dish to a new level. Simple pasta, marinara sauce and parmesan cheese...yummy! We prefer it served in our favorite lasagna or manacotti dish. I never buy store bought any longer, not when its this easy to make dishes taste special.
Provided by Baby Kato
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat pan, on medium heat and olive oil and garlic, sauteing for 3 minutes.
- Add parsley, onions and tomatoes to garlic oil and stir well.
- Next add the bay leaf, salt, pepper and sugar, bring to a boil, cover and simmer on low heat for 20 minutes.
- Garnish with basil and use in your favorite dish.
ANOTHER MARINARA SAUCE
I have so many recipes for Marinara, my favorite tomato sauce. They must always include lots of garlic and a good red wine. You can adjust the chunkiness when processing. You can also adjust the garlic, olive oil, and sugar to your own taste. I also like a little bit of red pepper flakes for a kick. Here's my latest love of Marinara!
Provided by Chef PotPie
Categories Sauces
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Pour tomatoes and juice into strainer set over large bowl. Open tomatoes with hands and remove and discard fibrous cores; let tomatoes drain excess liquid, about 5 minutes. Remove 3/4 cup tomatoes from strainer and set aside. Reserve 2 1/2 cups tomato juice and discard remainder.
- Heat olive oil in large skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes. Add garlic and oregano and cook, stirring constantly, until garlic is fragrant, about 30 seconds.
- Add tomatoes from strainer and increase heat to medium-high. Cook, stirring every minute, until liquid has evaporated and tomatoes begin to stick to bottom of pan and brown fond forms around pan edges, 10 to 12 minutes. Add wine and cook until thick and syrupy, about 1 minute. Add reserved tomato juice and bring to simmer; reduce heat to medium and cook, stirring occasionally and loosening browned bits, until sauce is thick, 8 to 10 minutes.
- Transfer sauce to food processor (or transfer to saucepan and insert immersion blender, and add reserved tomatoes; process until slightly chunky, about eight 2-second pulses. Return sauce to skillet and add basil and extra-virgin olive oil and salt, pepper, and sugar to taste.
- Freeze remainders.
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- Crush the tomatoes by hand or by sticking kitchen shears in the can and snipping until the whole tomatoes are broken up into chunks. Set aside.
- When the onion starts to gently sizzle, add the garlic, tomatoes, salt, red pepper flakes, and basil. Swish about a 1/2 cup of water in the empty tomato can to get the rest of the tomatoes out, and add the tomato water to the skillet. Stir gently.
- When the tomatoes come to a boil, reduce heat to a low simmer and cook for 15 to 20 minutes, stirring frequently. Taste for seasoning. Depending on the acidity of the tomatoes, you may want to add a pinch or two of sugar, and maybe a little more salt. Remove onion pieces -- which should be falling apart -- before serving, but do not discard. They are delicious on crusty bread, or on their own.
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- Add the tomato sauce followed by the dry ingredients to a small sauce pan – I typically use a 1.5 quart sauce pan. Stir until all ingredients are combined and bring the mixture to a simmer over medium heat.
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- Menudo. Another Filipino dish, menudo is a hearty meal that is pulled together by a rich tomato sauce. IMAGE Toto Labrador.
- Creamy Tomato Soup. Get some blanched or roasted vegetables and puree them with your marinara. You can add cream and season with salt and pepper, and you get a truly delicious, healthy creamy tomato soup.
- Meatballs in Marinara. Make some meatballs, fry them, cook them in marinara, add pasta and voila! Classic meatball pasta right there. IMAGE Miguel Nacianceno.
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- Pizza. Whatever you decide to be your pie crust tobe-be it a pizza dough, pandesal or even sliced eggplant-marinara is one component that you can't miss out on.
- Fish Parmigiana. Marinara's acidity perfectly complements fish, turning up its freshness. IMAGE Marti Bartolome.
- Mozzarella sticks. Gooey, milky, crunchy mozzarella sticks' best friend will always be the trusty marinara. Shares Share Tweet Pin Comment. Comments. Join the discussion below!
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- Heat the olive oil in a medium pot over medium heat, add the onion and cook for about 3-4 minutes, until soft and translucent.
- Add the garlic and oregano (and dried basil if you're not using fresh basil leaves), cook for 30 seconds or until fragrant.
- Add the tomatoes, bring to a boil, partially cover with a lid, and simmer (cook over low heat) for 15 minutes.
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- Using a clean cutting board and utility knife, finely chop the onions, carrots, and garlic so they almost disappear in the sauce.
- Then, add the garlic and sugar. Saute until the sugar is caramelized (this is what gives us a rich deep red color for our marinara sauce).
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