Large Batch Marinara Recipes
BIG-BATCH MARINARA SAUCE
I typically freeze part of this marinara sauce to have on hand for guests or when I'm craving a comforting pasta dish. It adds a fresh, herby layer of flavor.-Cyndy Gerken, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 6 quarts.
Number Of Ingredients 12
Steps:
- In a stockpot, saute onions in oil until tender. Add garlic; cook 2 minutes longer. Add the crushed tomatoes, tomato sauce, tomato paste, cheese and herbs. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 hours or until desired consistency, stirring occasionally., Serve desired amount over spaghetti. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months., To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through.
Nutrition Facts : Calories 94 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 605mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
SUNDAY STASH MARINARA SAUCE
This simple, flavorful tomato sauce is a weeknight savior. Make a big batch and stash it in the freezer. Add to pastas, braises, soups, and stews in the weeks to come.
Provided by Anya Hoffman
Categories Sauce Garlic Onion Oregano Tomato Small Plates Kid-Friendly Sunday Stash
Yield Makes about 12 cups
Number Of Ingredients 7
Steps:
- Heat oil in a large pot or Dutch oven over medium. Cook onion and garlic, stirring occasionally and being careful not to let brown, until aromatic, about 3 minutes. Add oregano and stir to combine. Using your hands, crush tomatoes and add to pot along with juices; season with 4 tsp. salt and 1 1/2 tsp. pepper.
- Bring to a boil, then reduce heat and bring to a gentle simmer. Cook, uncovered, stirring occasionally, until sauce is reduced slightly, about 1 hour. Remove from heat and blend with an immersion blender until smooth. Season with salt and pepper.
- Do Ahead: Sauce can be made 5 days ahead. Store in an airtight container and chill, or freeze up to 6 months.
LARGE BATCH MARINARA
Categories Tomato
Number Of Ingredients 10
Steps:
- Combine all ingredients in a Dutch oven or stock pot. Simmer for about 20-30 minutes.
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From giadzy.com
Servings 12Estimated Reading Time 2 minsAuthor Giada De LaurentiisTotal Time 17 mins
- Place the bottom half of the dinner rolls into a baking dish or sheet tray. Place 12 meatballs over each sandwich portion. Spoon sauce evenly over all of the meatballs, and then sprinkle oregano over the top. Shingle the provolone cheese slices over the sauce so that it covers all of the meatballs.
- Place the top half of the rolls over the meatballs. Brush the tops evenly with 1 tablespoon of olive oil, and then sprinkle freshly grated Parmesan cheese over the top.
TOMATO BASIL MARINARA SAUCE - COMPLETELY DELICIOUS
From completelydelicious.com
3/5 (2)Total Time 2 hrs 30 minsCategory Main CourseCalories 200 per serving
- With a paring knife, score a small "x" in the bottom of each tomato. Working in small batches, dip the tomatoes in boiling water for about 30 seconds, or until the flesh at the corners of the "x" appears to loosen. Immediately plunge tomatoes in the ice water.
- Beginning with the loose flesh at the "x", peel each tomato. Then cut tomatoes into quarters and squeeze out seeds and juice. Reserve skins and juice with seeds (see Step 5), set aside. Use a food processor to chop tomatoes as desired, leave them chunky or pulse until almost smooth. You can also use a knife to chop tomatoes into rough 1-inch pieces.
- Place chopped tomatoes in a large heavy-bottomed pot, and add the brown sugar, salt, balsamic vinegar, and black pepper. Bring to a boil, and then cook for 70-90 minutes until reduced and thickened.
MARINARA SAUCE SIMPLE ENOUGH FOR EVERYDAY ($2.65/BIG BATCH ...
From goodcheapeats.com
4.6/5 (5)Total Time 35 minsCategory Main CourseCalories 105 per serving
- In a large sauce pan, heat the oil until shimmering. Cook the onion until it starts to go clear. Add the tomatoes, herbs, and pepper flakes. Season to taste with salt and pepper.
- Simmer the sauce for 20 minutes, covered, stirring occasionally. Serve over pasta or use as you would any marinara sauce.
BIG-BATCH FRESH TOMATO SAUCE RECIPE - REAL SIMPLE
From realsimple.com
3.5/5 (46)Total Time 2 hrsServings 6Calories 59 per serving
- Peel the tomatoes. Bring a large pot of water to a boil. Meanwhile, fill a large bowl with ice water. Using a paring knife, core each tomato and score a small X in the bottom. In batches, carefully add the tomatoes to the boiling water and leave in just until the skins begin to split, 15 to 30 seconds, then transfer to the ice bath. Peel the tomatoes and discard the skins.
- Chop the tomatoes. Cut the tomatoes in half and squeeze out and discard the seeds. Coarsely chop.
- Cook the sauce. Heat the oil in 2 large pots (at least 9 quarts each) over medium heat. Divide the onions, garlic, 3 tablespoons salt, and 1 teaspoon pepper between the pots and cook, stirring occasionally, until the onions are tender, 10 to 12 minutes. Add the tomato paste and tomatoes and cook, stirring occasionally, until the sauce has thickened, about 1 hour. Remove the basil leaves from the stems and stir into the sauce. Use the sauce immediately or freeze it for up to 3 months.
BIG BATCH SIMPLE MARINARA - CENTO FINE FOODS
From cento.com
Servings 12-18Category Sauce
- Sauté onion until translucent, approximately one minute, then add garlic and gently brown for an additional minute.
UNIVERSAL BIG BATCH TOMATO SAUCE - FOOD NOUVEAU
From foodnouveau.com
Reviews 2Total Time 40 mins
- Pour the olive oil in a large pot set over medium heat. When the oil shimmers, add the onion and sauté for about 5 minutes, or until the onion is soft and translucent (lower the heat if the onion starts to brown—you want to keep it soft and pale). Add the garlic and stir for about 1 minute, until fragrant. Pour the cans of tomatoes one at a time, crushing the whole tomatoes with a wooden spoon as you go. Stir well, then bring the sauce to a simmer. Lower the heat to the minimum and let the sauce simmer uncovered for 25 to 30 minutes, stirring from time to time, until the tomatoes have broken down and the sauce looks rich and thick.
- Finely chop the basil. Stir the basil (or the basil pesto, if that’s what you’re using) into the sauce. Season with 2 tsp (10 ml) kosher salt, a turn or two of black pepper, and 1 tsp (5 ml) cane sugar. Stir well, then taste the sauce. It should be gently seasoned, but not bland, and bright, but not overly acidic. Adjust the salt and sugar levels to your liking, keeping in mind that if you plan on freezing the sauce, you will need to season it again after defrosting.
- If desired, use a stick blender to smooth the sauce. Let the sauce cool completely in the uncovered pot. Portion into airtight containers, then refrigerate until completely cold. The sauce will keep refrigerated for about a week.
- For long term storage, transfer the sauce containers to the freezer. The sauce will keep, frozen, for months. To defrost, leave overnight in the fridge or to room temperature for a couple of hours.
BASIC MARINARA RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 1 hr 15 minsServings 11Calories 71 per serving
- Sauté onions in hot oil in a large Dutch oven over medium-high heat 5 minutes or until tender. Add sugar and next 3 ingredients; sauté 1 minute. Stir in vinegar; cook 30 seconds. Add broth and tomatoes. Bring to a boil; reduce heat to low, and simmer, stirring occasionally, 55 minutes or until sauce thickens.
- Note: We tested with McCormick Italian Herb Seasoning Grinder (set on medium) and Dei Fratelli Crushed Tomatoes.
AUTHENTIC HOMEMADE ITALIAN MARINARA SAUCE - JUST A LITTLE ...
From justalittlebitofbacon.com
4.9/5 (18)Total Time 45 minsCategory MainCalories 220 per serving
- In a large pot, heat the olive oil over medium low heat until hot. Add the onion, garlic, carrot, salt, oregano, thyme. Reduce the heat to low and let the aromatics sweat and soften until the onions have no resistance to the edge of a spoon, 20-25 minutes.
- Add the tomatoes. Increase the heat to bring the sauce to a simmer. Cook, stirring occasionally, and breaking up the tomatoes with your spoon, for 15-20 minutes.
- Either puree the sauce right in the pot with a hand blender or transfer it to a blender. Either way, puree the sauce until it's as smooth as you like it.
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