Fresh Tomato Marinara Sauce Recipes

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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



Classic Marinara Sauce image

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

1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
1/4 cup extra-virgin olive oil
7 garlic cloves, peeled and slivered
Small dried whole chile, or pinch crushed red pepper flakes
1 teaspoon kosher salt
1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste

MARINARA SAUCE

Make classic marinara sauce at home with this easy recipe by Giada De Laurentiis from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Time 1h20m

Yield 2 quarts

Number Of Ingredients 9



Marinara Sauce image

Steps:

  • In a large casserole 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 of each 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 leaf. 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.)

1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves

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



Marinara Sauce image

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.

1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

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



Tomato Harvest Marinara Sauce image

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

25 pounds plum tomatoes, cored and halved lengthwise
3 bay leaves
1 ½ tablespoons honey
1 tablespoon dried oregano
1 tablespoon salt
2 teaspoons ground black pepper
½ cup extra-virgin olive oil
1 pound yellow onions, finely chopped
10 cloves garlic, finely chopped
10 1-quart canning jars with rings and lids
10 teaspoons salt, divided
1 ¾ cups bottled lemon juice, divided

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



Fresh Marinara Sauce image

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

3 large carrots, finely chopped
2 large onions, chopped
6 garlic cloves, minced
1/3 cup olive oil
15 medium tomatoes (about 6 pounds), peeled and chopped
1/3 cup chopped fresh basil or 2 tablespoons dried basil
3 tablespoons chopped fresh oregano or 1 tablespoon dried oregano
1-1/2 teaspoons salt
1/4 teaspoon pepper
7 cups cooked penne or bow tie pasta

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



Fresh Tomato Marinara Sauce image

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

5 1/2 lbs tomatoes
12 ounces tomato paste
3 teaspoons garlic, minced
2/3 cup finely chopped onion
4 tablespoons olive oil
4 tablespoons parsley flakes
2 teaspoons oregano
3 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
3 tablespoons italian seasoning
3 tablespoons sugar
1/2 cup chicken broth
1/2 cup red wine
2 teaspoons dried basil

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