Mark Strausmans Tomato Sauce Recipes
RAO'S MARINARA SAUCE
This great marinara sauce recipe is from "Rao's Cookbook," by Frank Pellegrino. It's delicious atop penne, angel hair, and even eggplant parmesan.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Yield Makes 7 cups
Number Of Ingredients 7
Steps:
- Remove tomatoes from can and place in a large bowl, reserving juices. Crush tomatoes using your hands; remove and discard the hard core from stem end, and any skin and tough membrane; set aside.
- Place oil in a large, nonreactive saucepan over medium-low heat. Add onion, and cook until soft and just beginning to brown, about 3 minutes. Stir in garlic, and cook until softened, about 30 seconds. Stir in tomatoes and reserved juices; season with salt. Increase heat and bring to a boil. Immediately reduce heat to low and simmer until slightly thickened, about 1 hour.
- Stir in basil, if using, oregano, and season with pepper; continue cooking 1 minute more. Remove from heat and serve.
SIMPLE TOMATO SAUCE
Transform a can of whole peeled tomatoes into a flavorful sauce for pizza or pasta, simply by adding garlic, red pepper flakes, and fresh oregano.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 6
Steps:
- In a medium saucepan, heat olive oil over medium-high. Add garlic; cook until fragrant, about 1 minute. Add red-pepper flakes (optional) and tomatoes, breaking them up as you go. Season with salt and pepper. Bring to a boil, then reduce to a rapid simmer. Cook, stirring often, until sauce thickens, about 15 minutes. Stir in oregano leaves.
Nutrition Facts : Calories 55 g, Fat 4 g
MARIO BATALI'S BASIC TOMATO SAUCE
Make and share this Mario Batali's Basic Tomato Sauce recipe from Food.com.
Provided by aHardDaysNight
Categories European
Time 50m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- saute the onion and garlic in the olive oil over medium heat until translucent, but not brown.
- add the thyme and carrot and cook 5 minutes more.
- add the tomatoes.
- bring to a boil, lower the heat and simmer for 30 minutes.
- season with salt to taste.
- serve immediately.
- the sauce may br refrigerated for up to one week or frozen for up to 6 months.
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PASTA FRITTATA WITH MUSHROOMS RECIPE - MARK STRAUSMAN - FOOD
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- Preheat the oven to 350°. In a medium skillet, melt the butter in 2 tablespoons of the olive oil. Add the garlic and cook over moderately high heat until fragrant, about 30 seconds. Add the mushrooms and cook, stirring often, until softened, about 2 minutes. Add the onion and cook until softened, about 5 minutes.
- Transfer the mixture to a large bowl and add the spaghetti in tomato sauce, prosciutto, cream and 1/4 cup of the Parmesan. Season with salt and pepper. Add the eggs and stir to combine.
- Heat the remaining 2 tablespoons of olive oil in a large ovenproof skillet until shimmering. Swirl the pan to coat the sides with oil and pour in the frittata mixture, spreading it evenly. Cook over moderately high heat until the frittata is barely set on the bottom, about 3 minutes. Sprinkle the remaining 1/4 cup of Parmesan evenly over the top.
- Transfer the skillet to the oven and bake the frittata for about 30 minutes, or until it is firm in the center and cooked through. Run a knife around the edge to loosen the frittata. Using 2 oven mitts, invert a large round platter over the frittata. Flip the skillet and platter to unmold the frittata and serve it cut into wedges, hot or at room temperature.
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