Chunky Garlic And Herb Marinara Sauce Recipes

CHUNKY MARINARA SAUCE

Chunky Marinara Sauce image

You'll love this Marinara sauce! This is great with fried eggplant or meatballs. I'm sure you could add ground meat if you wanted to make a meat sauce.

Provided by CALEIGHSMOM

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 onion, chopped
1 clove garlic, chopped
1 (14.5 ounce) can peeled and diced tomatoes
1 (8 ounce) can tomato sauce
1 teaspoon white sugar
½ teaspoon dried oregano
¼ teaspoon salt

Steps:

Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently.
Mix in diced tomatoes, tomato sauce, sugar, oregano and salt. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 6.9 g, Fat 2.4 g, Fiber 1.4 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 442.7 mg, Sugar 4.7 g

MARINARA SAUCE WITH FRESH HERBS

Marinara Sauce with Fresh Herbs image

Categories Sauce Kosher Simmer

Yield makes 4 cups

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic (3 cloves)
1/4 teaspoon red pepper flakes
2 cups white wine
1 28-ounce can crushed tomatoes or 4 cups chopped fresh tomatoes
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1 teaspoon anchovy paste
Kosher salt to taste
1/2 teaspoon sugar (optional)

Steps:

In a heavy 2-quart saucepan, heat the olive oil over medium heat and sauté the garlic and red pepper flakes for 1 to 2 minutes. Be careful not to brown the garlic. Add the wine and simmer for 10 to 12 minutes, or until the wine is reduced by half.
Reduce the heat to low, add the tomatoes, and simmer, partially covered, for 20 minutes, stirring occasionally. Add the basil, oregano, and anchovy paste. Stir the sauce and taste for seasoning, adding salt as needed. If the sauce is too acidic, add the sugar. (It will help round out the flavor of the sauce.) Stir and simmer the sauce for 1 to 2 minutes. For a thicker sauce, cook for an additional 10 minutes.
Make Ahead
The sauce will keep, covered, in the refrigerator for up to 7 days or in the freezer for up to 6 months.

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