WORLD'S BEST MARINARA
The only marinara you'll ever need! Serve with your favorite pasta.
Provided by SunnyDaysNora
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Heat olive oil in a saucepan over medium heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add mushrooms, red bell pepper, and parsley; cook and stir until mushrooms are slightly softened, about 2 minutes. Add oregano, sugar, basil, rosemary, sage, red pepper flakes, salt, and black pepper; stir to combine, 2 minutes.
- Stir tomato sauce into seasoned onion-mushroom mixture; cook over low heat until flavors have combined, 30 minutes.
- Transfer half the sauce to a blender; blend until smooth. Return to saucepan with the remaining sauce; stir to combine.
Nutrition Facts : Calories 75.1 calories, Carbohydrate 13 g, Fat 2.2 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 666.2 mg, Sugar 8.8 g
RUSTIC MARINARA SAUCE
I've been perfecting this recipe for over 10 years. Melting just a little cheese in the sauce adds great richness without overwhelming the tomatoes. And it's easy to keep these ingredients stocked in the house! Makes for amazing leftovers!
Provided by NMP
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara
Time 1h30m
Yield 6
Number Of Ingredients 16
Steps:
- Heat olive oil in a large Dutch oven or heavy pot over medium heat; cook and stir onions for 5 minutes. Add garlic and cook, stirring occasionally, until onions are translucent, about 5 minutes more.
- Mix petite diced tomatoes, diced tomatoes, white wine, tomato paste, oregano, salt, sugar, black pepper, red pepper flakes, and bay leaves into onion mixture; reduce heat to low, cover Dutch oven, and simmer, stirring occasionally, until flavors blend, about 1 hour.
- Remove Dutch oven from heat. Add 1/2 cup Pecorino-Romano cheese, basil, and parsley into into sauce; stir until cheese melts, about 5 minutes. Discard bay leaves. Sprinkle remaining cheese over sauce when serving.
Nutrition Facts : Calories 298.9 calories, Carbohydrate 21.4 g, Fat 18.4 g, Fiber 4.7 g, Protein 4.5 g, SaturatedFat 2.6 g, Sodium 835.8 mg, Sugar 12.4 g
PERFECT MARINARA SAUCE
Steps:
- Combine 3 tablespoons olive oil, 6 thinly sliced garlic cloves and a pinch of red pepper flakes in a large skillet and cook over medium-low heat until the garlic is golden, about 6 minutes. Crush a 28-ounce can of San Marzano plum tomatoes into the skillet with your hands; rinse the can with about 1 cup water and add to the sauce. Add a handful of torn basil leaves and season with salt. Increase the heat to medium and simmer, uncovered, until thick, 20 to 25 minutes. Toss with 1 pound cooked pasta (makes 4 cups sauce).
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
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.
MARINARA
My mother, who was Italian American, called marinara sauce "gravy." She made this marinara sauce recipe in big batches several times a month, so it was a staple on our dinner table. A mouthwatering aroma filled the house each time she cooked it. -James Grimes, Frenchtown, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 5 cups
Number Of Ingredients 8
Steps:
- In a large saucepan, heat oil over medium-high heat. Add onions; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until thickened and flavors are blended, 30-45 minutes, stirring occasionally and breaking up tomatoes with wooden spoon.
Nutrition Facts : Calories 44 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 178mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
RUSTIC MARINARA SAUCE
This is just your basic homemade marinara sauce. I call this one rustic because it's chunky, rather than smooth.
Provided by Tam D
Categories Other Sauces
Time 40m
Number Of Ingredients 16
Steps:
- 1. In a heavy 3 qt. saucepan, over medium heat, pre-warm the pan and the olive oil, while you're opening the tomato cans.
- 2. Pour the tomato puree into the hot olive oil, and let it "fry" for a minute, stirring occasionally. You'll be surprised how much richness this little extra step adds to your sauce.
- 3. Blend in the beef or chicken base now. (This is optional for vegetarian)
- 4. Add the onion, garlic, herbs, salt and pepper. The amounts given are approximate; use more or less to your taste. Allow the puree and seasoning to bubble together for a minute. Then stir in the stewed tomatoes* and the wine. (You can leave out the wine, but don't!) Swish the water around in the cans to get all the tomato-goodness, and add the water to the pot.
- 5. If you like to add mushrooms and/or other vegetables to your sauce, add them here. We're Italian purists ;) so we don't add anything to our sauce.
- 6. Bring sauce to a soft boil, then cover, and reduce the heat to medium low or low. Allow the sauce to simmer a minimum of 30 minutes. (I prefer an hour).
- 7. *NOTES: The diced stewed tomatoes are much nicer, but if what I have on hand is the thick-sliced style I prefer to break them up in hand as they go into the pot, so we don't end up with huge chunks of tomato.
- 8. This recipe makes a double batch, enough for two casseroles (like my meatball sandwich casserole), or to serve a crowd. I like to work smart, so I make enough that I can put half in the frig or freezer for a quick-fix meal later.
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.)
BEST MARINARA SAUCE YET
This is a very easy homemade red sauce, and the only one my 5 year old daughter will eat! Serve with your favorite pasta.
Provided by Jackie M.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
- In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
- Simmer for 30 minutes, stirring occasionally.
Nutrition Facts : Calories 150.8 calories, Carbohydrate 11.7 g, Fat 10.5 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 1.5 g, Sodium 685.3 mg, Sugar 6.6 g
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BEST ITALIAN MARINARA SAUCE RECIPE • CIAO FLORENTINA
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5/5 (11)Total Time 1 hr 5 minsCategory MainCalories 753 per serving
- Heat a heavy bottom large pot on medium low flame. Add a lug of olive oil and the diced onion with a pinch of sea salt. Cook for about 10 minutes until traslucent taking good care not to burn it.
- Use your hands and crush the tomatoes as you add them to the pot with the onion and garlic. Rustic chunks are what we are after.
- Add the bay leaf and the 4 sprigs of basil then bring everything to a gentle simmer. Partially cover with a lid and cook down until reduced and thick to your liking. About an hour or so. Stir a few times making sure the sugars from the tomatoes don’t stick to the bottom.
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