Mediterranean Marinara Sauce Recipes

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MEDITERRANEAN MARINARA SAUCE



Mediterranean Marinara Sauce image

Make and share this Mediterranean Marinara Sauce recipe from Food.com.

Provided by CountryLady

Categories     Sauces

Time 45m

Yield 4 cups

Number Of Ingredients 10

2 cloves garlic, minced
3/4 cup finely chopped onion
1 1/2 teaspoons minced drained bottled pepperoncini peppers (aka pickled Tuscan peppers)
1/4 cup olive oil
1/3 cup dry white wine
1 (28 ounce) can plum tomatoes, chopped (don't drain)
2 tablespoons tomato paste
2 (6 ounce) jars marinated artichoke hearts, drained & coarsley chopped
1/2 cup chopped pitted black olives
1/3 cup minced parsley

Steps:

  • Saute garlic, onion & pepperoncini in oil in a dutch oven, over moderately low heat, stirring constantly until the onion is softened (about 5 minutes).
  • Add the wine & bring to a boil; continue stirring & boil for 3- 5 minutes or until the wine is almost evaporated.
  • Add tomatoes with their juice & the paste, lower the heat to medium & simmer, stirring occasionally, for 20 minutes or until thickened.
  • Stir in artichoke hearts & olives, season to taste with salt & pepper and simmer for another 5 minutes.
  • Add parsley & serve over your favourite pasta.
  • It's enough for about 1 lb of pasta.

MARINARA SAUCE



Marinara Sauce image

Provided by Giada De Laurentiis

Time 1h30m

Yield 4 servings as a first course

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 celery stalk, finely chopped
1 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 (32-ounce) cans crushed tomatoes
1 dried bay leaves

Steps:

  • In a large 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 each of 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 leaves. 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.)

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