Zippy Red Saucemarinara Recipes
MY "BASE FOR EVERYTHING" ZIPPY MARINARA SAUCE
I use this sauce for lasagne, manicotti, eggplant parmesan, and plain ole spaghetti and meatballs. In other words, it lends itself to all those dishes yet stands up well on its own. Recipe can easily be halved (which is usually enough for one large pan of the above) but also freezes nicely. Can be pureed with a hand blender if you so choose, but I like it a bit chunky. Peperoncino piccante concentrate is a blend of hot red peppers and olive oil, available at Italian groceries. If not locally available, substitute 1 tsp red pepper flakes. With these amounts, this is a rather spicy sauce . . . so adjust as necessary to your tastes !
Provided by FlemishMinx
Categories Sauces
Time 1h15m
Yield 6 cups
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large pot over medium heat.
- Add the onions and cook for five minutes or until they become translucent.
- Add the garlic (and the red pepper flakes, if using) and cook for one minute.
- Add the canned tomatoes and stir well.
- Add the oregano, basil, sugar, peperoncino (if using), salt and pepper.
- Make sure you crumble the dried spices in your hand when you add them to release the essential oils.
- Stir well again.
- Bring to a simmer and cook, uncovered, for one hour.
- Sauce will cook down a bit and thicken.
Nutrition Facts : Calories 306.8, Fat 24.9, SaturatedFat 3.5, Sodium 30.1, Carbohydrate 21, Fiber 5.9, Sugar 12.2, Protein 4.2
MARINARA SAUCE
For a go-to standby using canned tomatoes, get Ina Garten's easy, homemade Marinara Sauce recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.
CLASSIC MARINARA SAUCE
Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce - and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick. (Our colleagues over at Wirecutter have spent a lot of time testing skillets to find the best on the market. If you're looking to purchase one, check out their skillet guide.)
Provided by Julia Moskin
Categories quick, condiments, dips and spreads, sauces and gravies
Time 25m
Yield 3 1/2 cups, enough for 1 pound of pasta
Number Of Ingredients 6
Steps:
- Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
- In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
- As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
- Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 275 milligrams, Sugar 3 grams
HOMEMADE MARINARA SAUCE
The secret to memorable marinara sauce is good-quality tomatoes and lots of fresh garlic. Spread this atop some pasta for a quick and easy weeknight dinner.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Yield Makes 6 cups
Number Of Ingredients 8
Steps:
- Heat oil in a large heavy pot over mediumheat. Cook onion and garlic until softand translucent, about 8 minutes. Addtomatoes, red-pepper flakes, 1 teaspoonsalt, and some pepper. Simmer, covered,until thick, 25 minutes. Stir in herbs.
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