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
CLASSIC RED SAUCE
Provided by Food Network
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender. (If you like a more country feel, you can wait and break them up in the pan later with a wooden spoon.)
- Heat the olive oil over medium-high heat in a large saucepan. When hot, add the onion and saute 5 to 6 minutes, or until soft. Add the garlic and cook 2 to 3 minutes, until you see the color start changing. If you'd like to make the sauce spicy, add the red pepper flakes.
- Add the tomatoes and season with salt and pepper to taste. Reduce the heat to medium low and simmer about 30 minutes. (If you did not puree the tomatoes, use a wooden spoon to break them into pieces while they cook.) Strive for balance in the consistency of the sauce: It has to be fluid, but it should not look overly wet. Add the basil and remove from the heat. Toss with just-cooked pasta.
LIGHT RED SAUCE
Provided by Molly O'Neill
Categories quick, condiments, one pot
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- In large saucepan over medium heat, combine all ingredients. Simmer for 30 minutes. Remove from heat. Using a blender or food processor, puree mixture. Return to pot, adjust salt and pepper and simmer until reduced to 2 1/2 cups, about 1 1/2 hours. This sauce freezes very well.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 2 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 1186 milligrams, Sugar 15 grams
LIGHT TOMATO SAUCE
Categories Sauce Blender Herb Tomato Low Fat Quick & Easy Low Cal Low/No Sugar Bon Appétit
Yield Makes About 3 1/2 Cups
Number Of Ingredients 4
Steps:
- Combine all ingredients in blender. Blend until smooth. Transfer to heavy medium saucepan. Simmer over medium-low heat until flavors are blended and sauce is very slightly thickened, approximately 5 minutes.
HOMEMADE ITALIAN RED SAUCE
You will love my Italian-style sauce. You can add meatballs to this sauce; it comes out really good.
Provided by Ignazia Vella
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h20m
Yield 12
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes.
- Reduce heat to medium-low. Add water, crushed tomatoes, tomato paste, basil, baking soda, and sugar; season with salt and pepper. Stir mixture, bring to a simmer, and cook until the sauce is thickened, about 2 hours.
Nutrition Facts : Calories 149.4 calories, Carbohydrate 13.9 g, Fat 9.2 g, Fiber 3 g, Protein 3.1 g, SaturatedFat 1.3 g, Sodium 643.9 mg, Sugar 9.2 g
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