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.
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.
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
SEMI-HOMEMADE MARINARA SAUCE
This sauce was made with fresh and canned tomato, as well as , fresh and dried herbs. No added sodium or salt.
Provided by chef lisae
Categories Sauces
Time 46m
Yield 1/2 cups per serving, 20 serving(s)
Number Of Ingredients 19
Steps:
- For the fresh tomato: Boil water in a large stock pot. While the water is boiling, cut an X in the bottom of each tomato. Prepare a large bowl with ice water and set aside. Place the tomatoes in the boiling water for 1 to 2 minutes. Remove with a slotted spoon and place in the ice water to stop the cooking process. Remove the skin from the tomatoes and cut each in half. Over bowl topped with a mesh bowl, squeeze the juice and seed from the tomatoes. Dice the tomaotes and place the tomatoes along with the juice in a bowl and set aside.
- For the Sauce: Heat oil in a large stock pot over medium heat. Add the onions and peppers, saute for 8-10 minutes, until softened. Stir often. Add sugar, garlic, Mrs. Dash, dried basil, oregano and red pepper flakes and balsalmic vinegar. Stir and cook for 1 minute. Add the bay leaves, broth, parm. cheese, fresh and canned tomato. Stir, reduce heat to low and simmer, covered for 50 minutes, stirring often. Add the fresh herbs, stir and continue to simmer for and addtional 40 minutes, stirring often. Remove from heat. If the sauce is too chunky for you, puree to desired consistency.
Nutrition Facts : Calories 98.5, Fat 3.8, SaturatedFat 0.9, Cholesterol 1.5, Sodium 118.7, Carbohydrate 16.6, Fiber 4.6, Sugar 5.4, Protein 3.3
10-MINUTE HOMEMADE MARINARA SAUCE
This easy four-ingredient 10-minute homemade marinara sauce is the answer to all of your pizza, pasta and garlic bread dipping sauce dilemmas.
Provided by Kelly Senyei
Time 10m
Yield 3 1/2 cups
Number Of Ingredients 6
Steps:
- Heat a medium saucepan over medium-low heat. Add the oil and allow it to warm for 1 minute, then add the garlic and cook, stirring constantly, until golden brown and fragrant, 2 minutes.
- Stir in the crushed tomatoes, sugar, 1/2 teaspoon salt, 1/8 teaspoon pepper and crushed red pepper flakes if desired. Simmer, stirring occasionally, until the flavors meld, 7 minutes. Season with salt, pepper or sugar to taste.
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SUPER SIMPLE MARINARA SAUCE RECIPE - COOKIE AND KATE
From cookieandkate.com
4.8/5 (357)Calories 99 per servingCategory Sauce
- In a medium, heavy-bottomed saucepan, combine the tomatoes (with their juices), halved onion, garlic cloves, olive oil, oregano and red pepper flakes (if using).
- Bring the sauce to a simmer over medium-high heat, then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of oil float free of the tomatoes. Stir occasionally, and use a sturdy wooden spoon to crush the tomatoes against the side of the pot after about 15 minutes has passed.
- Remove the pot from the heat and discard the onion. Smash the garlic cloves against the side of the pot with a fork, then stir the smashed garlic into the sauce. Do the same with any tiny onion pieces you might find. Use the wooden spoon to crush the tomatoes to your liking (you can blend this sauce smooth with an immersion blender or stand blender, if desired).
- Add salt, to taste (the tomatoes are already pretty salty, so you might just need a pinch). Serve warm. This sauce keeps well, covered and refrigerated, for up to 4 days. Freeze it for up to 6 months.
10-MINUTE HOMEMADE MARINARA SAUCE
From justataste.com
4.9/5 (20)Total Time 10 minsCategory Main Course, Side DishCalories 91 per serving
- Heat a medium saucepan over medium-low heat. Add the olive oil to the pan, allowing it to warm for 1 minute, then add the garlic and sauté it for 2 minutes, stirring constantly, until it's golden brown and fragrant.
- Add the crushed tomatoes, salt, pepper, sugar and crushed red pepper flakes (optional), stirring to combine. Simmer the sauce for 7 minutes, stirring occasionally, then season it with additional salt, pepper or sugar, to taste.
- The strongest flavor of the marinara sauce will depend on what variety of crushed tomatoes you use. My preferred brand is San Marzano Crushed Tomatoes.
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