Webslingers Tangy Sweet Basil Marinara Sauce Recipes

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WEBSLINGER'S TANGY SWEET BASIL MARINARA SAUCE



Webslinger's Tangy Sweet Basil Marinara Sauce image

I can't remember where I found this basic recipe, but I tweaked it into a wonderful, zippy marinara sauce. I use it mostly for meatball subs, but it's also incredible spread over perfect, al dente pasta! I encourage you to try it exactly as the recipe desribes. I hope you enjoy it!

Provided by WebSlinger

Categories     Sauces

Time P1DT21h15m

Yield 4 serving(s)

Number Of Ingredients 15

2 (15 ounce) cans tomato sauce (regular)
2 garlic cloves (largish cloves, finely diced)
1/2 cup white onion (finely diced)
1/4 teaspoon crushed red pepper flakes (dehydrated)
1/2 cup water
1/2 teaspoon black pepper (freshly ground)
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons kraft grated 100% parmesan cheese
1 teaspoon Worcestershire sauce (Lea & Perrins!)
1 1/2 teaspoons white vinegar
1 teaspoon sugar
1/4 teaspoon salt (or to taste)
2 tablespoons olive oil

Steps:

  • Heat saucepan over medium heat; once hot, add 2 Tbsp olive oil.
  • Saute diced onion until slightly translucent (about 2-3 mins).
  • Add diced garlic and crushed chilies; saute another 2-3 minutes.
  • Add tomato sauce and water.
  • Reduce heat to low and bring to a simmer.
  • Add pepper, parsley, oregano, basil and parmesan cheese; stir.
  • Add Worcestershire sauce and vinegar.
  • Add sugar and salt (to taste); stir well.
  • Let simmer 45 mins, stirring occasionally.

Nutrition Facts : Calories 132.3, Fat 7.4, SaturatedFat 1.1, Cholesterol 0.7, Sodium 1297.5, Carbohydrate 15.7, Fiber 3.8, Sugar 11.2, Protein 3.6

BEST ITALIAN MARINARA SAUCE RECIPE



Best Italian Marinara Sauce Recipe image

How to make the best, authentic Italian Marinara Sauce recipe from scratch, with organic San Marzano tomatoes, garlic and fresh basil.

Provided by Florentina

Categories     Main

Time 1h5m

Number Of Ingredients 8

2 X 28 oz cans San Marzano Tomatoes
1/2 yellow onion (-diced)
8 cloves garlic (-minced)
1 leaf bay
4 sprigs basil
1/3 c fresh basil leaves (- sliced or torn)
4 tbsp extra virgin olive oil
1 pinch sea salt (( or to your taste))

Steps:

  • Heat a heavy bottom large pot on medium low flame. Add a lug of olive oil and the diced onion with a pinch of sea salt. Cook for about 10 minutes until traslucent taking good care not to burn it.
  • Stir in the minced garlic and let it infuse the oil for about 30 seconds.
  • Use your hands and crush the tomatoes as you add them to the pot with the onion and garlic. Rustic chunks are what we are after.
  • Add the bay leaf and the 4 sprigs of basil then bring everything to a gentle simmer. Partially cover with a lid and cook down until reduced and thick to your liking. About an hour or so. Stir a few times making sure the sugars from the tomatoes don't stick to the bottom.
  • After the sauce has reduced season to taste with the sea salt. Discard the bay leaf and basil sprigs.
  • Finish with a drizzle of extra virgin olive oil and the reserved fresh basil. Serve with your favorite pasta to transfer to jars and refrigerate up to one week.

Nutrition Facts : Calories 753 kcal, Carbohydrate 152 g, Protein 34 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 2727 mg, Fiber 39 g, Sugar 91 g, ServingSize 1 serving

HOMEMADE ROASTED GARLIC AND FRESH BASIL MARINARA SAUCE



Homemade Roasted Garlic and Fresh Basil Marinara Sauce image

Loaded with savory herbs, simmered with both fresh and dried basil, fresh tomatoes, and a super-flavorful roasted garlic puree.

Provided by Chef Pisces

Categories     Sauces

Time 2m

Yield 1 1, 6 serving(s)

Number Of Ingredients 17

2 cups fresh basil, washed and de-stemmed
3 tablespoons dried basil
2 fresh onions, chopped
3 tablespoons dried onion powder
6 fresh tomatoes
16 ounces 100% tomato juice (nothing added, just tomatoes)
6 garlic cloves
3 tablespoons dried oregano
3 tablespoons dried rosemary
2 tablespoons dried marjoram
2 tablespoons dried thyme
2 ounces red wine vinegar
8 ounces stewed tomatoes
8 ounces chicken stock
3 cups flour
6 tablespoons extra virgin olive oil
cracked black pepper

Steps:

  • Start with the onions and saute them in 3 tblsp olive oil on a medium heat till translucent, then add the fresh basil and turn down the heat while continuing to stir. Keep cooking the fresh basil to bring out the flavor, but still stirring the onions in the same pan. The basil leaves should be wilted and soft, but not burned. Then, add 3 oz of chicken stock and simmer till most of the liquid has burned off. Set aside.
  • Using a food mill (which can be purchased at specialty kitchen supply stores) separate the seeds and skin from the fresh tomatoes, then with a wooden spoon, stir in all of the dry spices. Then, stir in the onions, olive oil, stewed tomatoes, and fresh Basil mixture. You want to marinate all of this in the refrigerator for a couple of hours. The acids will be infused with the herbs the longer it sits in the refrigerator. Meanwhile, start in on the garlic.
  • Peel off the top layers from the garlic cloves and wrap each one in foil, place in a roasting pan. Roast the garlic under the broiler or a 425F oven for 20 minute Let cool and then unwrap. In a bowl, mash down the garlic with a fork, or potato masher, till it forms a paste, then in a blender with 1 cup of chicken stock, puree the roasted garlic paste till it liquifies. You are now ready to season the Marinara with garlic puree while it cooks.
  • Take the marinated tomatoes and seasonings from the refrigerator and place in a large stock pot or sauce pan. Simmer on a low heat, stirring and gradually adding the red wine vinegar, tomato juice, and remainder of the chicken stock, add in the garlic puree and keep simmering till it comes to a slight boil. After the first boil, is when you add in the flour depending on how thick you want the consistency to be. This Marinara usually simmers 45min to 1 hour, but you can also use a crock pot on low to keep it going longer, if desired. Stir in cracked black pepper to taste.

HOMEMADE BASIL MARINARA SAUCE



Homemade Basil Marinara Sauce image

Make and share this Homemade Basil Marinara Sauce recipe from Food.com.

Provided by DallasDiva22

Categories     Sauces

Time 35m

Yield 5 cups, 8 serving(s)

Number Of Ingredients 7

1 cup coarsely chopped onion
2 garlic cloves, finely chopped
1 tablespoon olive oil
1 (2 lb) can whole Italian-style tomatoes
1 (8 ounce) can tomato sauce
2 cups firmly-packed fresh basil leaves, finely chopped
1/4 teaspoon salt

Steps:

  • Saute onion and garlic in oil in saucepan till tender.
  • Stir in tomatoes with their liquid, breaking up, tomato sauce., 1/4 c chopped basil and the salt.
  • Bring to boiling. Lower heat; simmer uncovered, stirring frequently, till thickened, about 20 minute.
  • Stir remaining basil into sauce. Serve immediately over hot cooked pasta (@ 1 lb).
  • Or, cool, then freeze in freezer containers.

Nutrition Facts : Calories 62.8, Fat 2, SaturatedFat 0.3, Sodium 474.4, Carbohydrate 10.9, Fiber 2.1, Sugar 6.1, Protein 2

THE BEST MARINARA SAUCE



The Best Marinara Sauce image

I developed this recipe with a friend to make the most of a bumper crop of tomatoes. Now we like to make huge batches-we're talking 220-pounds-of- tomatoes huge-and then give jars along with a pound of pasta as gifts around the holidays. Knowing this sauce is made from the heart with the best possible ingredients makes me feel good about giving it to my family and friends. -Shannon Norris, Cudahy, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 9 cups

Number Of Ingredients 11

3 tablespoons olive oil
1 cup chopped onion
1/3 cup minced garlic, divided
12 pounds plum tomatoes, quartered
2 cups water
1-1/4 cups minced fresh basil, divided
1/4 cup minced fresh oregano
1/4 cup tomato paste
2 teaspoons kosher salt
1 teaspoon coarsely ground pepper
1/4 cup plus 1-1/2 teaspoons lemon juice

Steps:

  • In a stockpot, heat oil over medium heat. Add onion; cook and stir until softened, 3-4 minutes. Add 2 tablespoons garlic; cook 1 minute longer. Add tomatoes, water and 1/2 cup basil; bring to a boil. Reduce heat; simmer, covered, until tomatoes are completely broken down and soft, about 1 hour, stirring occasionally., Press tomato mixture through a food mill into a large bowl; discard skins and seeds. Return tomato mixture to stockpot; add 1/2 cup of remaining basil, oregano and remaining garlic. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 3-1/2 to 4 hours, stirring occasionally. Add tomato paste and remaining 1/4 cup of basil; season with salt and pepper. , Add 1 tablespoon plus 1-1/2 teaspoons lemon juice to each of 3 hot 1-1/2-pint jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool.

Nutrition Facts : Calories 131 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 348mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 6g fiber), Protein 5g protein.

SWEET BASIL SPAGHETTI SAUCE



Sweet Basil Spaghetti Sauce image

This a simple, sweet basil spaghetti sauce. It is a family size version of Skip Tyndale's spaghetti sauce served at Brookwood Baptist Church in Shreveport, Louisiana. It is good with or without meat.

Provided by Sped Chef

Categories     < 15 Mins

Time 15m

Yield 1 cup, 2 serving(s)

Number Of Ingredients 7

1 (8 ounce) can tomato sauce
1 tablespoon tomato paste
1/2 tablespoon brown sugar
1/2 teaspoon italian seasoning
1/4 teaspoon basil
1/4 teaspoon oregano
1 garlic clove, crushed

Steps:

  • Mix all ingredients in a small sauce pan. Bring to a boil. Reduce heat and simmer for 5 minutes. Serve over desired pasta.

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