Marthas Basic Red Sauce Recipes

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RED WINE SAUCE



Red Wine Sauce image

Boiling the red wine removes the vast majority of the alcohol but keeps the flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1/3 cup

Number Of Ingredients 3

1 cup red wine
2 tablespoons cold butter, cut up
Coarse salt

Steps:

  • Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.
  • Remove from heat; add 2 tablespoons cold cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt; serve with Pepper-Crusted Filet Mignon.

CLASSIC RED SAUCE



Classic Red Sauce image

You only need five ingredients (not including salt!) to make our ultimate red sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 35m

Yield Makes about 5 cups

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
2 cups finely chopped onion
Kosher salt
3 cloves garlic, minced
1/4 teaspoon red-pepper flakes
2 cans (each 28 ounces) whole peeled tomatoes in juice, pureed in a blender or food processor

Steps:

  • Heat a straight-sided skillet over medium. Swirl in oil; add onion and 1 teaspoon salt. Cook, stirring occasionally, until onion is soft and translucent, 7 to 9 minutes. Stir in garlic and red-pepper flakes; cook 30 seconds. Add tomatoes to skillet; bring to a boil. Reduce heat and simmer, stirring occasionally, until reduced and thickened slightly, about 20 minutes.

ROASTED TOMATO SAUCE



Roasted Tomato Sauce image

Instead of simmering them on the stove, roast the ingredients together in the oven for a roasted tomato sauce with a rich, smoky taste.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time P1DT30m

Yield Makes 4 1/4 cups

Number Of Ingredients 7

3 pounds tomatoes (beefsteak or plum)
1 medium onion, halved and sliced 1/4 inch thick
2 carrots, sliced into 1/4-inch rounds
4 cloves garlic, peeled
1/2 teaspoon dried thyme
2 tablespoons olive oil
Coarse salt and ground pepper

Steps:

  • Preheat oven to 425 degrees. Use a sharp paring knife to core the tomatoes. Cut tomatoes in half; transfer to one large (or two smaller) rimmed baking sheet; add onion, carrots, garlic, and thyme.
  • Toss tomato mixture with oil; season generously with salt and pepper. Spread in a single layer (turn tomatoes cut side down). Roast until tender, 45 minutes to 1 hour. If vegetables begin to brown too quickly, push them toward the center of the sheet.
  • Using tongs or your fingers, peel off tomato skins; discard. Transfer mixture (including juices) to a blender; pulse several times, until chunky. Let cool completely; transfer to an airtight container.

BASIC CRANBERRY SAUCE



Basic Cranberry Sauce image

Cranberries arrive at market to help kick off the holidays with a festive hue and lively flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 4

1 bag (12 ounces) cranberries
3/4 cup sugar
1 teaspoon grated lemon zest
1 cup water

Steps:

  • In a medium saucepan, combine cranberries, sugar, lemon zest, and water; bring to a boil. Reduce to a simmer; cook until cranberries are soft, about 10 minutes. Transfer to a bowl, and let cool to room temperature.

Nutrition Facts : Calories 92 g, Fiber 2 g

CLASSIC APPLESAUCE



Classic Applesauce image

McIntosh apples make a traditional applesauce, but using a mix of varieties gives dimension. You can stir in up to three tablespoons dark-brown sugar, if you like.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Yield Makes 6 cups

Number Of Ingredients 3

4 pounds apples, such as McIntosh, Gala, and Braeburn
1/4 cup fresh lemon juice (from 2 lemons)
3 tablespoons dark-brown sugar (optional)

Steps:

  • Peel, core, and slice apples.
  • In a large pot, bring apples, lemon juice, and 1 1/2 cups water to a boil over high. Reduce heat and simmer until apples are very soft and falling apart, 25 to 30 minutes.
  • Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining. (Add sugar, if using.)
  • Let cool, then transfer applesauce to airtight containers.

Nutrition Facts : Calories 80 g, Fiber 4 g

BASIC ITALIAN TOMATO SAUCE



Basic Italian Tomato Sauce image

This is a great go-to tomato sauce and can be doused over any kind of pasta. If you have it on hand, toss in some fresh basil for a great aroma, and when the sauce is finished, add a little butter to make it more luxurious.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Italian Recipes

Yield Makes 3 cups; enough for 1 pound of pasta

Number Of Ingredients 7

1 1/2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/8 teaspoon crushed red pepper flakes
1 28-ounce can best-quality tomatoes, pulsed in a blender
1/2 teaspoon coarse salt
1 sprig of fresh basil (optional)
1 tablespoon unsalted butter (optional)

Steps:

  • Heat a medium saucepan over medium heat. Swirl around the olive oil to coat the pan, and when the oil is hot, add the garlic and red pepper flakes. Stir constantly for 30 seconds, just long enough to release the garlic's fragrance and transform it slightly from its raw state. Don't cook it to golden.
  • Raise the heat to high and stir in the tomatoes and salt. Bring to a boil, reduce the heat, and simmer, uncovered, for 30 minutes. In the last 5 minutes of cooking, add the basil sprig, if using. Remove the basil before serving and swirl in the butter, if using.

BASIC MEAT SAUCE



Basic Meat Sauce image

This meat sauce has slow-cooked flavor (without requiring hours at the stove). Use it in our Famous Lasagna or atop some spaghetti for dinner tonight.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Yield Makes 5 cups

Number Of Ingredients 8

2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 1/2 pounds ground beef chuck
1/4 cup tomato paste
1 can (28 ounces) whole peeled plum tomatoes with juice

Steps:

  • Heat oil in a large skillet over medium-high heat. Add onion, garlic, salt, and pepper. Cook until softened, 3 to 5 minutes.
  • Add beef and cook, breaking up with a spoon until no longer pink, 4 to 5 minutes. Add tomato paste and cook 1 to 2 minutes.
  • Add tomatoes and juice, breaking up tomatoes. Simmer over medium heat until thickened and saucy, 45 to 60 minutes. Season with salt and pepper, to taste.

MARTHA'S BASIC RED SAUCE



MARTHA'S BASIC RED SAUCE image

Categories     Tomato     Wheat/Gluten-Free     Simmer

Yield 2 cups

Number Of Ingredients 9

1/4c extra-virgin olive oil
1/2 small red onion, finely chopped
3 garlic cloves, mixed
2 tbsp tomato paste
1 can (28 oz) peeled plum tomatoes with juice, chopped well
12 basil leaves, torn
1/4 tsp dried oregano
crushed red pepper flakes, to taste
coarse salt and pepper, to taste

Steps:

  • 1. Heat oil in medium saucepan over med heat. Cook onion and garlic, stirring occasionally, until tender, about 5 min. Add tomato paste. 2. Add tomatoes, basil, oregano, red pepper flakes, and 1/2 tsp of salt. Season with pepper and bring to a simmer. Stir occasionally until it thickens, 30 minutes or so.

BARBECUE SAUCE



Barbecue Sauce image

It takes just 30 minutes to make and keeps for at least one month. Brush this sauce on our Pork Ribs or whatever else you may be barbecuing.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 30m

Yield Makes 3 cups

Number Of Ingredients 11

1 tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, minced
1 tablespoon mustard powder
1 teaspoon red-pepper flakes
3 tablespoons light-brown sugar
2 cups ketchup
1/3 cup Worcestershire sauce
1/3 cup cider vinegar
1 tablespoon molasses
1/4 teaspoon ground black pepper

Steps:

  • In a medium saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Stir in mustard powder and red-pepper flakes; cook 30 seconds.
  • Reduce heat to medium-low; stir in sugar, ketchup, Worcestershire, vinegar, molasses, and black pepper. Cook, stirring occasionally, until thickened, 5 to 10 minutes.

PENNE WITH RED SAUCE



Penne with Red Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 4

4 ounces dried (1 cup) penne pasta
Salt and freshly ground black pepper
3/4 cup Versatile Tomato Sauce
Parmesan cheese, shavings, for serving

Steps:

  • Cook pasta in a large pot of boiling, salted water until al dente. Drain; reserve a small amount of cooking water in the pot.
  • Return pasta to pot over low heat, add red sauce, and toss. Season with salt and pepper. Serve hot with Parmesan shavings on top.

MARCELLA HAZAN'S TOMATO SAUCE



Marcella Hazan's Tomato Sauce image

This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don't be scared off by the butter. It gives the sauce an unparalleled velvety richness.

Provided by The New York Times

Categories     easy

Time 1h

Yield 4 servings

Number Of Ingredients 4

2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
5 tablespoons butter
1 onion, peeled and cut in half
Salt

Steps:

  • Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
  • Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
  • Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 9 grams, Sodium 287 milligrams, Sugar 3 grams, TransFat 1 gram

BASIC MARINARA



Basic Marinara image

For great results, finish cooking pasta in the sauce, adding a little pasta water.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 5

1/4 cup olive oil
3 cloves garlic, minced
1 medium yellow onion, diced small
Salt and pepper
1 can (28 ounces) whole peeled tomatoes, pureed

Steps:

  • In a large saucepan, heat oil and garlic over medium until fragrant. Add onion and cook, stirring occasionally, until onion is very soft, 15 minutes. Season with salt and pepper. Add tomatoes and bring to a boil. Reduce to a rapid simmer and cook until slightly thickened, 10 minutes. Season with salt and pepper. Serve with 3/4 pound cooked pasta.

Nutrition Facts : Calories 179 g, Fat 14 g, Fiber 2 g, Protein 2 g, SaturatedFat 2 g

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