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.
AWESOMELY EASY MARINARA SAUCE
1 16 oz. can tomato sauce 1/2 cup chopped onions 1 tsp. minced garlic 1 tsp. dried basil 1/2 tsp. dried rosemary 1/4 tsp. oregano 1 tsp. sugar 2 tbsp. olive oil
Provided by Dicewoman
Categories Sauces
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil over medium heat in medium-sized saucepan.
- Saute onions and garlic until brown.
- Add tomato sauce and stir.
- Lower heat to medium-low.
- While stirring, add rosemary, basil and oregano.
- Allow sauce to bubble.
- Sprinkle with sugar and mix again.
- Season to taste with salt and pepper.
- Use immediately, or transfer to plastic container for storage.
Nutrition Facts : Calories 67.4, Fat 4.7, SaturatedFat 0.7, Sodium 400.1, Carbohydrate 6.3, Fiber 1.5, Sugar 4.5, Protein 1.2
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{30-MINUTE} MARINARA SAUCE WITH FRESH TOMATOES
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4.9/5 (56)Calories 129 per servingCategory Pantry Staples
- Cut tomatoes into chunks. Using your hands, squeeze them into bits over a large, deep bowl or pot, including juices. (Alternatively, you may pulse them a few times in a food processor.) Set aside.
- In a large pot set over low heat, sauté minced garlic in olive oil until softened and fragrant. Add tomatoes and juices to pot, place fresh herb bunch on top, raise heat to medium, and bring to a simmer. Reduce heat to low, cover pot, and simmer for 30 minutes, stirring occasionally.
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