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.
SIMPLE MARINARA SAUCE
This is a simple marinara sauce, good over any pasta or on lasagna.
Provided by EIORE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium heat. Saute garlic until aromatic and tender. Stir in crushed tomatoes, tomato puree, oregano, parsley, Romano cheese, Parmesan cheese, bay leaves and onion powder. Reduce heat to low and simmer for at least 40 minutes.
Nutrition Facts : Calories 135.4 calories, Carbohydrate 18 g, Cholesterol 6.8 mg, Fat 6 g, Fiber 4.5 g, Protein 6 g, SaturatedFat 1.8 g, Sodium 618.5 mg, Sugar 5 g
THE BEST MARINARA SAUCE
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
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.
MARINARA SAUCE
This is a family recipe usually served in summertime when basil is plentiful.
Provided by ELEANOR1052
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 35m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 159.4 calories, Carbohydrate 10.7 g, Fat 10.5 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 1.5 g, Sodium 730.8 mg, Sugar 1.2 g
FRESH TOMATO MARINARA SAUCE
I had a lot of tomatoes this year and after trying other marinara sauces, I came up with this one. We like a little spicy. You can also use canned tomatoes for this recipe. Try this sauce with Recipe #23713--it's wonderful.
Provided by Potluck
Categories Sauces
Time 2h
Yield 4 20 oz containers
Number Of Ingredients 15
Steps:
- Peel tomatoes and process smooth.
- Sauté garlic in large pot in olive oil.
- Add all other ingredients and simmer for 1 1/2 hours. Stir occasionally.
- This recipe is approx yield of 80 oz.
- If canning use canning salt otherwise this freezes nicely. I store in 20 oz containers.
Nutrition Facts : Calories 389.6, Fat 15.5, SaturatedFat 2.2, Sodium 2556.4, Carbohydrate 55.4, Fiber 12.3, Sugar 37.9, Protein 10.8
FRESH MARINARA SAUCE
My family loves this zesty meatless sauce served over bow tie pasta. When tomatoes and carrots are ripe and plentiful, I double the recipe and store it in the freezer for future use.
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, saute the carrots, onions and garlic in oil until tender. Add tomatoes and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until thickened and reduced by half, stirring occasionally. Serve with pasta.
Nutrition Facts : Calories 400 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 558mg sodium, Carbohydrate 65g carbohydrate (0 sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges
CLASSIC MARINARA SAUCE
Steps:
- Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.
MARINARA SAUCE
Provided by Giada De Laurentiis
Time 1h30m
Yield 4 servings as a first course
Number Of Ingredients 9
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.)
TOMATO HARVEST MARINARA SAUCE
Fresh-tasting Italian-style marinara sauce is a winter luxury. It's a process to make this canned version, but oh, so worth it! Follow canning protocol to prepare this cooking staple you'll love finding in your pantry in January. Vary the amounts of garlic and spices according to your family's taste. Use this as a base sauce and add sausage, ground turkey, and other spices.
Provided by ScandoGirl
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara
Time 5h
Yield 40
Number Of Ingredients 12
Steps:
- Place tomatoes, bay leaves, honey, oregano, 1 tablespoon salt, and black pepper in a large stockpot and cover with water. Stir to combine, cover, and bring to a low boil over medium-high heat. Remove cover and simmer 20 minutes, stirring occasionally. Remove bay leaves. Taste and adjust seasoning.
- Heat olive oil in a large skillet over medium-high heat. Cook and stir onions and garlic in the hot oil until the onions are softened but not browned, about 10 minutes.
- Transfer the cooked tomatoes to a food mill placed over a bowl and puree in batches, separating the tomato pulp and juice from the tomato skins and seeds. Return the tomato pulp and juice to the stockpot, add the cooked onions and garlic, and cook, uncovered, over medium-high heat until sauce thickens and reduces by about half, about 1 to 1-1/2 hours. Stir occasionally to prevent scorching.
- Prepare quart jars, rings, and lids by heating them in boiling water in a canning kettle for at least 5 minutes. When the sauce is ready, remove jars and lids and place on dry towel.
- To each jar, add 1 teaspoon salt and 3 tablespoons bottled lemon juice. Ladle the hot tomato sauce into jars, leaving 1/2-inch of space at the top of each jar. Wipe jar rims with a clean, damp cloth, place lids onto jars, and screw on rings.
- Place filled jars in the canning kettle. Return water to a simmer, adding more water if needed to cover the jars by at least 1/2 inch. Cover kettle and bring water to a boil. Cook at a steady boil to process the jars until fully sealed, about 45 minutes. Turn off heat and let jars rest 5 minutes before removing and cooling on a clean, dry towel placed on kitchen counter or table. Check that the lids have sealed, and store in a cool, dark place for up to 1 year.
Nutrition Facts : Calories 87.2 calories, Carbohydrate 13.9 g, Fat 3.4 g, Fiber 3.7 g, Protein 2.7 g, SaturatedFat 0.5 g, Sodium 772.9 mg, Sugar 8.6 g
FRESH MARINARA SAUCE
We searched the zaar recipes, tried one but still thought the original one we use to make 17 years ago was the best so posting for quick access. This recipe comes from a Sunset Cookbook - Canning and Freezing and Drying, Pickling and Smoking 1975/1981. Roma tomatoes work best but your quick ripening garden harvest of all kinds will work too.
Provided by karen in tbay
Categories Sauces
Time 1h45m
Yield 1 quarts, 6 serving(s)
Number Of Ingredients 11
Steps:
- Immerse tomatoes, a few at a time, in boiling water for about 1 minute. Lift out with a slotted spoon and plunge into cold water. Peel off and discard skins. Coarsely chop tomatoes to make 11 to 12 cups total.
- Heat oil in 5 qt or larger pot over medium heat.
- Cook garlic, onions, and carrots stirring occasionally until soft.
- Stir in tomatoes, basil, oregano, salt and pepper. Bring to a boil. Reduce heat and simmer rapidly, uncovered and stirring occasionally for about 1 1/2 hours or until sauce is very thick and reduced to about half.
- Let cool. Pour into freezer containers or freezer bags and freeze for up to 4 months.
- Serve over pasta sprinkled with parsley and grated parm or romano cheese. Try spaghetti squash for low carb.
- Spoon hot marinara sauce over individual servings of cooked steak or ground beef patties. Try over hot or cold seafood.
- Great with vegetables like hot whole green beans, or sliced zucchini.
- A great way to add vegies into your diet. Increase the amount of carrot, we have also added chopped celery.
Nutrition Facts : Calories 234.1, Fat 13.1, SaturatedFat 1.9, Sodium 1026.1, Carbohydrate 28.7, Fiber 8.1, Sugar 15.9, Protein 5.3
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- Italian Marinara Sauce Recipe from Scratch (with Fresh Tomatoes) This fresh and decadent Italian marinara sauce recipe from scratch is incredibly versatile.
- Simple Marinara Sauce. Look no further if you have been searching for the easiest homemade marinara sauce. For this recipe, you’ll need these five basic ingredients: tomatoes, onion, garlic, dried oregano, and olive oil.
- Quick and Easy Homemade Marinara Sauce. This marinara sauce is a breeze to put together. Here’s what you’ll need: olive oil, minced garlic, crushed tomatoes, diced tomatoes, tomato sauce, sugar, and herbs.
- Chunky Vegan Marinara Sauce. In its most basic form, marinara sauce is vegan. However, there are variations that add animal products that don’t make it friendly for all dietary restrictions.
- Instant Pot Marinara Sauce. The Instant Pot has become a sensational, all-in-one kitchen gadget. There’s something about a “set it and forget” recipe that makes people excited.
- Spicy Marinara Sauce. Anyone that prefers to have a little kick to their sauces will enjoy this recipe. You will use the usual ingredients plus red chili flakes, cumin powder, and red chili powder to make this version of marinara.
- Nomato Sauce. If you’ve never heard of a tomato-free marinara sauce, yes, it is a thing. Whether you have a sensitivity to tomatoes or you’re following paleo protocol, you will certainly find that this recipe comes in handy.
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