Cooking Lights Basic Marinara Sauce Recipes
COOKING LIGHT'S BASIC MARINARA SAUCE
This sauce consists mostly of pantry staples. Keep canned crushed tomatoes on hand, and you can prepare a batch of sauce any time. For the best taste, look for chunky tomatoes without added herbs or spices. Buy low-sodium or no-salt-added tomatoes so the finished sauce tastes more of tomatoes than salt. Cento and Eden Organic brands are recommened. Because marinara is a long-simmered sauce, dried herbs are best. They soften and maintain more flavor during the long cook time. Crumble them in your palm to release more of their tasty essential oils. The slow heat will compromise the delicate, fruity flavor of expensive extra virgin olive oil. Regular olive oil will work nicely in the marinara. Rely on a large Dutch oven or stockpot because this recipe makes enough sauce for several meals. Cook at a low simmer - just a few bubbles every few seconds will yield the deepest taste. October 2007
Provided by JackieOhNo
Categories Sauces
Time 1h
Yield 12 cups
Number Of Ingredients 13
Steps:
- Heat oil in large Dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add sugar and next 7 ingredients (through fennel seeds); cook 1 minute, stirring constantly. Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally.
Nutrition Facts : Calories 127, Fat 4.3, SaturatedFat 0.7, Sodium 664.5, Carbohydrate 21.3, Fiber 4.7, Sugar 3.2, Protein 4.7
MARINARA SAUCE FROM COOKING LIGHT
Make and share this Marinara Sauce from Cooking Light recipe from Food.com.
Provided by CIndytc
Categories Sauces
Time P1DT30m
Yield 12 cups
Number Of Ingredients 13
Steps:
- Heat oil in a large dutch oven over medium heat.
- Add onion to pan; cook 4 minutes, stirring frequently.
- Add sugar and next 7 ingredients (through fennel seeds); cook 1 minute, stirring constantly.
- Stir in vinegar; cook 30 seconds.
- Add broth and tomatoes; bring to a simmer.
- Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally. The longer is simmers on low the richer the taste will be.
- Can cook sauce to room temperature and store in containers in freezer for future use.
Nutrition Facts : Calories 107.3, Fat 3.8, SaturatedFat 0.5, Sodium 896.6, Carbohydrate 18.6, Fiber 3.6, Sugar 10.1, Protein 2.2
EASY LIGHT AND LOVELY MARINARA SAUCE
This is my favorite Marinara to use on any pasta. Fast and flavorful and refined. Hope you like it too. Try it on top of my ravioli recipe, Recipe #rz.278638, or any of the fresh pastas! The yield really depends on how much water you add and how long you cook it down for. You can cut back on the oil or increase it. This sauce is very forgiving so make it your own and add what you like. If you add oregano you should cook it a little longer so the herb has a chance to flavor the sauce. Me? I like it very, very simple,
Provided by Secret Agent
Categories Vegetable
Time 25m
Yield 5 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- In a skillet, warm the olive oil on medium low and toss in the garlic. Saute the garlic until it is very fragrant and golden in color. Remove the garlic and discard or save for another use.
- Pour the liquid from the tomato can into the skillet but be careful of splattering. Stick your hand into the can and squeeze the tomatoes, discard any stem ends that are hard. Pour the crushed tomatoes into the skillet and heat through while you cook your pasta. Cook it down until it is the desired consistency. I don't like chunky thick pasta sauces so I cook mine down and even use my immersible blender to smooth it out. Cook it until it reaches a good consistency for what you are using it for.
- My mother always said that the sauce is ready when it doesn't foam any longer. It should only take 20 minutes to make, if that.
- Taste for seasoning, sauce your pasta and top with basil leaves.
Nutrition Facts : Calories 121.1, Fat 12.1, SaturatedFat 1.7, Sodium 201, Carbohydrate 3.5, Fiber 0.6, Sugar 1.6, Protein 0.6
SIMPLE MARINARA SAUCE
This is a simple marinara sauce, good over any pasta or on lasagna.
Provided by EIORE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium heat. Saute garlic until aromatic and tender. Stir in crushed tomatoes, tomato puree, oregano, parsley, Romano cheese, Parmesan cheese, bay leaves and onion powder. Reduce heat to low and simmer for at least 40 minutes.
Nutrition Facts : Calories 135.4 calories, Carbohydrate 18 g, Cholesterol 6.8 mg, Fat 6 g, Fiber 4.5 g, Protein 6 g, SaturatedFat 1.8 g, Sodium 618.5 mg, Sugar 5 g
BASIC MARINARA SAUCE
This is a light version of my Sunday gravy (can't give up the family recipe, top secret). Though this version is much faster than the 3-4 hours most Sunday gravies take. I NEVER measure herbs for gravy but this is about right for the amount of tomatoes used here. Hope you enjoy!
Provided by Diamond Joe
Categories European
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- On low light, put tomatoes in saucepan.
- In a frying pan, fry garlic in extra virgin olive oil, just enought to coat the pan. Once they start to sizzle, add to tomatoes and stir. If using the onion, saute in olive oil as well and add to tomotoes and stir.
- Add wine to frying pan and scrape pan with a wood spoon. Once wine starts to boil, about 30 seconds, add to tomatoes and stir.(Be careful, do this on a low light or shut the gas off).
- Once the gravy starts to bubble, add and stir oregano, then the basil, then season with salt and pepper.
- Simmer on low light for about 45 minutes, stirring frequently.
- The sky is the limit, serve over any pasta you wish. Can be used in lasagnas and parmigianas too.Leftovers can be frozen for up to 3 weeks.
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