Best Marinara Sauce Recipe 5 Star Only

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.

Steps:

• Heat oil in a large non-stick skillet over low heat and saute garlic for about 2 minutes; be careful not to burn. Just as the garlic begins to turn brown, remove pan from heat. Allow pan to cool, and add tomatoes, wine, water, salt and sugar. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove from heat and stir in basil.

Steps:

• Heat oil in large skillet over medium heat. Stir in onion, garlic and celery and cook until soft. Pour in tomatoes and tomato paste, stir, reduce heat and simmer 5 minutes. Stir in parsley, basil, oregano, salt and pepper; simmer 15 minutes, uncovered. Serve.

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.

Steps:

• In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
• In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
• Simmer for 30 minutes, stirring occasionally.

Steps:

• Saute onion in oil until translucent.
• Add garlic, saute about 30 seconds.
• Add basil, salt, and pepper to taste.
• Simmer about 5 minutes.
• You can also add a pinch of sugar, if you like it sweeter, or a splash of balsamic vinegar, or a little white wine, or oregano and/or rosemary,or whatever you like, but it's delicious as is.
• Also, it's fantastic if you make meatballs, and when they're done, make this sauce in the same pan after draining out most of the grease.

Steps:

• Empty 3 cans of crushed tomatoes into the pot.
• Slice all of the cloves of the elephant garlic bulb crosswise into either halves or thirds or pieces, and dump them into the pot.
• Dice the large onions, and dump that into the pot.
• Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
• Do not strain, as the pulp adds to make this a thick and wonderful sauce.
• Cover and cook on medium heat, stirring every 5 minutes until it bubbles and is completely heated throughout. This takes about 1 hour.
• Reduce heat to a simmer, and continue to simmer, stirring every 5 minutes to keep from burning or sticking to the bottom of the pot for 3 additional hours.
• Remove from heat, uncover, and give it one last stir.
• Allow it to completely cool.
• When it is completely cooled, stand up your 1 quart Hefty freezer bags in a row and with a large long handled cooking ladle place 3 ladles of sauce into each bag.
• Squeeze out as much air from each bag as possible and secure the bags shut.
• Mark the bags and place into the freezer.

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.

Steps:

• Add oil to a sauté pan, and sauté the onion and garlic.
• In a big enough pot add your 3 tomato sauces, onion and garlic, and enough water to make it a nice consistency.
• Heat until hot enough to add the spices, sugar, salt, and pepper.
• Now depending upon what you want to do, heat the sauce to 160 to 190 degrees, try to do this as long as possible for extra flavor--can take from 45 minutes to 2 hours.
• You now have a delicious marinara sauce that can be used in some of my other recipes, or for anything you want!