Moms Quick Marinara Sauce Recipes

RECIPE FOR MARINARA SAUCE

Steps:

• Begin by dicing the onion and mince the garlic.
• In a large heavy bottom pan over medium heat, sauté the onion and garlic in 2 tablespoons good olive oil.
• When it's lightly browned - about five minutes - add the tomato paste and 3 cups water. Increase the heat to high. Stir together well, bring to a boil then reduce to medium low.
• Simmer for twenty minutes on medium low heat, stirring frequently. This makes a rich base and concentrates the onion/garlic flavors.
• Next add the remaining ingredients; 1 can of crushed tomatoes, the fresh or dried basil, bay leaf, sugar, salt, pepper, chili powder, red wine & garlic powder.
• Continue to cook, stirring occasionally until well blended. Simmer on the stove for 1 1/2 hours. Adjust seasonings to your taste.

MOM'S QUICK MARINARA SAUCE

Steps:

• Open cans of tomatoes, pour them into a blender, and puree them. Place them aside.
• In a large saucepot and on low-medium heat, heat olive oil. Add whole garlic cloves and sauté the garlic until they turn golden brown, about 2 minutes.
• Next, turn off the heat, or remove the pot from the heat, and have the cover to the pot nearby.
• Add the red pepper flakes. Then drop all the basil leaves at once and COVER immediately! This will prevent the oil to splash all over the kitchen and onto yourself. After a minute or so, slowly stir the basil. This will infuse the flavors of the basil and red pepper into the oil giving it a strong punch of flavor to the sauce.
• Turn the heat back on. NEXT, add the tomatoes. Cover with a lid and bring the sauce to a low boil.
• Reduce heat and simmer the sauce for 30 to 35 minutes, stirring it occasionally.
• As the sauce thickens, depending on the brand of imported tomatoes, you may need to add some water if it's getting too thick.
• Finally, taste the sauce, and season with salt and pepper to taste. Before serving, fish out the garlic cloves and discard them. Allow the sauce to completely cool before storing it in containers and refrigerate. Can freeze up to 3 weeks.
• Yields: about 2 quarts

QUICK MARINARA SAUCE

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 5 minutes. Add the tomatoes with about half of their juices (discarding the rest), the herb sprigs and basil and bring to a boil. Reduce heat and simmer, uncovered for about 25 to 30 minutes or until thickened.
• Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Serve or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

MY MOTHER'S MARINARA SAUCE

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the onions, the garlic, red pepper flakes, and sugar and season with salt, to taste. Stir in the carrots and reseason with salt. Cook for about 2 minutes, and then add canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook over medium heat, stirring from time to time, about 20 minutes. If at any point the veggies or the sauce is getting dry, add some water. Continue cooking another 10 minutes, and then taste for seasoning. The tomatoes should be fairly broken down and the flavors coming together. Cook an additional 10 minutes. The sauce cooks about as long as it takes to make the meatballs from start to finish, about 45 minutes. Stir in the basil leaves and season with Parmesan.

MOM'S MARINARA SAUCE

Steps:

• Heat olive oil in a large skillet or sauce pot, on medium-low heat. Add onion and garlic and saute until onions are translucent.
• Add can of tomatoes, then fill empty can with water and add to mixture. Stir in paste and fill the empty cans with water and add to the mixture.
• Increase to heat to high and stir in remaining ingredients. Bring to a boil. Boil for 2 minutes, then reduce to low heat. Cover half way with lid and simmer for 15 minutes. Cover completely and simmer for one hour, stirring occasionally.

MY MOTHER'S MARINARA SAUCE

Steps:

• In a medium skillet, over medium heat, add the olive oil. Stir in the onions, carrots, garlic slices, and red pepper flakes. Season with salt, to taste, and cook for about 2 minutes. Add the sugar and the canned tomatoes, breaking them up with a spoon, and mix well. Cook for an additional 10 to 15 minutes over medium heat, stirring from time to time. Taste for seasoning, then stir in the basil leaves.

QUICK MARINARA

Steps:

• In a large saucepan heat the oil over a medium heat. Add the garlic and cook until golden brown, about 1 minute. Add the tomatoes, tomato paste, oregano and bay leaf and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Stir in the basil and season with salt and pepper.

QUICK MARINARA SAUCE

Steps:

• Heat deep skillet over medium-low to medium heat.
• Add oil and garlic and crushed pepper flakes.
• Let garlic begin to sizzle in oil (stir frequently to keep garlic from browning and turning bitter).
• Add tomatoes and crushed tomatoes.
• Stir in herbs and spices and let sauce come to a boil.
• Reduce heat and let sauce simmer 10 minutes or until ready to serve.
• Serve over your favorite pasta.