Easy Light And Lovely Marinara Sauce Recipes

QUICK MARINARA SAUCE

Quick Marinara Sauce image

Provided by Food Network Kitchen

Time 40m

Yield about 6 cups

Number Of Ingredients 8

Ingredients

1/4 cup extra-virgin olive oil
1/4 medium onion, diced (about 3 tablespoons)
4 cloves garlic, sliced
3 (28-ounce) cans whole, peeled, tomatoes, roughly chopped
3 sprigs fresh thyme
1 small bunch fresh basil, leaves chopped
2 teaspoons kosher salt
Freshly ground black pepper

Steps:

Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 5 minutes. Add the tomatoes with about half of their juices (discarding the rest), the herb sprigs and basil and bring to a boil. Reduce heat and simmer, uncovered for about 25 to 30 minutes or until thickened.
Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Serve or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

COOKING LIGHT'S BASIC MARINARA SAUCE

Cooking Light's Basic Marinara Sauce image

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

Ingredients

3 tablespoons olive oil
3 cups chopped yellow onions (about 3 medium)
1 tablespoon sugar
3 tablespoons minced garlic (about 6 cloves)
2 teaspoons salt
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon fresh ground black pepper
1/2 teaspoon fennel seed, crushed
2 tablespoons balsamic vinegar
2 cups fat-free low-sodium chicken broth
3 (28 ounce) cans no-salt-added crushed tomatoes

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

EASY LIGHT AND LOVELY MARINARA SAUCE

Easy Light and Lovely Marinara Sauce image

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

Ingredients

1/3 cup olive oil
4 -6 garlic cloves, smashed
28 ounces tomatoes in puree (Cento Imported plum tomatoes or any Poma D'oro in puree, these cans used to be 35 ounces!)
8 ounces tomato sauce
1 cup water (up to, depending on how long you cook it and how thick you like it)
salt and pepper
basil leaves (to garnish)

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

EASY MARINARA SAUCE

Easy Marinara Sauce image

We built this recipe from a lot of trial and error and a little experimentation with the wine selection. It has a sweet flavor with just a little zing to keep things interesting. Great for all types of italian dishes. We even used it for Italian sausage bombers.

Provided by PAcklam

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

Time 1h

Yield 16

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
1 Spanish onion, chopped
¼ green bell pepper, chopped
4 cloves garlic, finely chopped
2 tablespoons brown sugar
2 teaspoons Italian seasoning
2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes
4 (14.5 ounce) cans diced tomatoes
1 (14 ounce) can tomato sauce
2 (6 ounce) cans tomato paste
1 cup white wine

Steps:

Heat olive oil in a large pot over medium heat; cook and stir onion, green bell pepper, and garlic until onion is translucent, 5 to 10 minutes. Add brown sugar, Italian seasoning, salt, oregano, basil, black pepper, and red pepper flakes; cook and stir until brown sugar dissolves and seasoning is fragrant, 1 to 2 minutes.
Stir tomatoes, tomato sauce, tomato paste, and white wine into the seasoned onion mixture; bring to a boil for 10 minutes. Reduce heat and simmer, stirring occasionally, until flavors have blended, at least 30 minutes.

Nutrition Facts : Calories 87.9 calories, Carbohydrate 12.8 g, Fat 2.9 g, Fiber 2.6 g, Protein 2.2 g, SaturatedFat 0.4 g, Sodium 735.6 mg, Sugar 8.1 g

BEST MARINARA SAUCE YET

Best Marinara Sauce Yet image

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

Ingredients

2 (14.5 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
¼ teaspoon ground black pepper
6 tablespoons olive oil
⅓ cup finely diced onion
½ cup white wine

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

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