FRESH TOMATO MARINARA SAUCE
A rich, flavorful sauce that is healthy. Great for use in pasta, lasagna, and other casseroles. My favorite way to eat it is to pour over raw zucchini 'pasta' for an extra-fresh and tasty meal that's very healthy, too! A great recipe for using up extra-ripe tomatoes from your garden. Double the batch and freeze half; it freezes well.
Provided by KerriWarmus
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara
Time 1h25m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes; add tomatoes, garlic, and bay leaf. Bring the liquid from the tomatoes to a boil, reduce to medium-low, and simmer mixture until tomatoes are softened, about 30 minutes.
- Stir red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper into the tomato mixture; bring again to a simmer and cook until herbs have flavored the sauce, about 30 minutes more.
- Stir balsamic vinegar into the sauce.
Nutrition Facts : Calories 146.9 calories, Carbohydrate 16.5 g, Fat 7.4 g, Fiber 3.7 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 402.9 mg, Sugar 10.5 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 RECIPE - (4.4/5)
Provided by ranmcm
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large (12-inch) skillet. (Brown the sausage or meat) 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. Add bay leaves. Cover, and simmer on the lowest heat for 15 minutes. (I let it simmer for several hours or all day, stirring occasionally). Remove bay leaves before serving.
MY MARINARA SAUCE
Provided by Food Network
Time 2h30m
Number Of Ingredients 15
Steps:
- Saute the onion, garlic and the red bell pepper in the oil in a large pot for 5 to 7 minutes. Add the mushrooms, canned tomatoes with the juice, and the fresh tomatoes, stirring well to combine all ingredients. Add the olives, the stir in the tomato paste. Sprinkle the sugar, salt, pepper, oregano and basil over the mixture, and place the bay leaves in the pot. Mix well. Bring the mixture to a boil, lower to simmer, cover and cook about 2 hours. Remove the bay leaves before serving.
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.)
HOMEMADE MARINARA SAUCE
This quick and easy homemade marinara sauce is my kids' favorite. It works fantastic with spaghetti, and my kids love it in meatball subs, too. -Cara Bjornlie, Detroit Lakes, Minnesota
Provided by Taste of Home
Time 30m
Yield 7 cups.
Number Of Ingredients 8
Steps:
- In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes, Italian seasoning, salt, pepper and sugar; bring to a boil. Reduce heat; simmer, covered, 10 minutes.
Nutrition Facts : Calories 91 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 489mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
INA'S MARINARA SAUCE RECIPE
Provided by Peewee
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.
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