My Base For Everything Zippy Marinara Sauce Recipes

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

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

• Ingredients

I use this sauce for lasagne, manicotti, eggplant parmesan, and plain ole spaghetti and meatballs. In other words, it lends itself to all those dishes yet stands up well on its own. Recipe can easily be halved (which is usually enough for one large pan of the above) but also freezes nicely. Can be pureed with a hand blender if you so choose, but I like it a bit chunky. Peperoncino piccante concentrate is a blend of hot red peppers and olive oil, available at Italian groceries. If not locally available, substitute 1 tsp red pepper flakes. With these amounts, this is a rather spicy sauce . . . so adjust as necessary to your tastes !

Provided by FlemishMinx

Categories     Sauces

Time 1h15m

Yield 6 cups

Number Of Ingredients 9

Nutrition Facts : Calories 306.8, Fat 24.9, SaturatedFat 3.5, Sodium 30.1, Carbohydrate 21, Fiber 5.9, Sugar 12.2, Protein 4.2

• Ingredients

Vegetarian, fat free, flavorful marinara sauce. I love this recipe, because it is vegetarian, but still has a lot of flavor. It is best eaten the next day. I use this to make a healthy eggplant parmesan. Instead of breading and frying the eggplant, I slice it, place it on a baking sheet sprayed with pam, salt, pepper and drizzle with a little olive oil, and roast for about 10-15 mins in a 400 degree oven. Layer in pan sprayed with pam, alternating with sauce. Top with a small amount of fresh mozzarella and bake until cheese melts. Very flavorful, and low in fat and calories.

Provided by Sheluvs2cook

Categories     Sauces

Time 1h15m

Yield 1/2 cup, 42 serving(s)

Number Of Ingredients 18

Nutrition Facts : Calories 33.6, Fat 0.2, Sodium 445.3, Carbohydrate 7.8, Fiber 1.7, Sugar 4.5, Protein 1.6

• Ingredients

For this I combined six different recipes and still added my own touches. It goes to show you don't have to be an Italian grandmother to perfect Marinara I always make a double batch and freeze the rest

Provided by GingerlyJ

Categories     Sauces

Time 4h15m

Yield 1 pot, 15-20 serving(s)

Number Of Ingredients 21

Nutrition Facts : Calories 51.1, Fat 1.2, SaturatedFat 0.2, Sodium 583.6, Carbohydrate 8.5, Fiber 1.9, Sugar 4, Protein 1.4

• Ingredients