Marys Savory Marinara Sauce Recipes

BLOODY MARY SAUCE

Steps:

• Heat a skillet over medium heat. Add onion, celery, garlic, salt, and pepper. Cook and stir until slightly softened, about 3 minutes. Add diced tomatoes, vodka, lemon juice, hot sauce, and Worcestershire sauce. Bring to a simmer. Cook until sauce is hot and flavors are combined, about 5 minutes.
• Fill blender halfway with sauce. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a lidded jar or container. Repeat with remaining sauce.

HOMEMADE MARINARA SAUCE

Steps:

• Place a medium saucepan or dutch oven over medium heat and add the olive oil. Once the oil is hot, add diced onion, cook stirring often until soft and golden, for about 4-5 minutes.
• Add minced garlic and stir for 30 seconds, or until fragrant.
• Stir in crushed tomatoes, whole tomatoes, and the rest of the ingredients. Stir well to combine.
• Bring to a light boil and immediately reduce heat to low. Simmer partially covered for 30 minutes.
• If desired stir in 1 tablespoon of freshly chopped basil.
• Taste and adjust for salt and pepper and once done remove from heat.
• Garnish with freshly chopped basil and serve over pasta.
• Before storing, let the sauce cool completely, add it to mason jars or airtight closed containers, and refrigerate for one week.

WORLD'S BEST MARINARA

Steps:

• Heat olive oil in a saucepan over medium heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add mushrooms, red bell pepper, and parsley; cook and stir until mushrooms are slightly softened, about 2 minutes. Add oregano, sugar, basil, rosemary, sage, red pepper flakes, salt, and black pepper; stir to combine, 2 minutes.
• Stir tomato sauce into seasoned onion-mushroom mixture; cook over low heat until flavors have combined, 30 minutes.
• Transfer half the sauce to a blender; blend until smooth. Return to saucepan with the remaining sauce; stir to combine.

MARY'S SAVORY MARINARA SAUCE

Steps:

• Saute the garlic and onion in oil in a large pot over a medium heat until they are transparent but not browned. Add a 1/2 teaspoon each of dry oregano and basil to the onion and garlic while sauteing.
• Once the onions and garlic are transparent, add all of the tomato products, the hot water, the rest of the dry herbs, and the fresh basil leaves to the pot and mix everything together well.
• If you'd like, you can add meatballs and/or sweet Italian sausage to the sauce at this point.
• Adjust the flame to a low heat and let the sauce cook for about 2 1/2 hours, stirring occasionally.
• After the 2 1/2 hours, add the sugar and cook for another 45 minutes.
• Serve over your favorite pasta and garnish with more basil leaves, if desired. Leftovers can be frozen and reheated on the stove later.