Marinara For Two Recipes

30-MINUTE CHICKEN MARINARA SAUCE

Steps:

• Trim chicken breast of any fat. Cut into slices across the grain of the meat about 3/8 inch thick, then cut again the other way to make more bit size pieces
• Shred onion with the large side of a shredder. You can also chop the onion instead-but simmer a bit longer.
• In a large skillet add a tablespoon of butter or olive oil over medium-high heat. Saute the chicken for about 5 minutes, add the onion and cook until clearing of the onion-about 10-12 minutes total. Add the garlic the last few minutes of cooking.
• Add all other spices and tomatoes. Simmer for at least 15 minutes-cook pasta during the simmering time.
• Serve over cooked pasta or in other dishes.

SUPER SIMPLE MARINARA SAUCE

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.

MARINARA SAUCE

Steps:

• Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.

MARINARA

Steps:

• In a large saucepan, heat oil over medium-high heat. Add onions; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until thickened and flavors are blended, 30-45 minutes, stirring occasionally and breaking up tomatoes with wooden spoon.

MARINARA SAUCE

Steps:

• In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

MARINARA FOR TWO

Steps:

• Heat a medium saucepan.
• Swirl in the olive oil; add the onion, mushrooms and zucchini.
• Sauté until translucent, about 3 minutes.
• Add the garlic and sauté until just fragrant, 30 seconds more.
• Stir in the tomatoes, salt, basil and pepper; bring to a boil.
• Reduce the heat to low and simmer until thickened, at least 20 minutes and up to 1 hour.