Chunky Garlic And Herb Marinara Sauce Recipes

CHUNKY MARINARA SAUCE

Chunky Marinara Sauce image

You'll love this Marinara sauce! This is great with fried eggplant or meatballs. I'm sure you could add ground meat if you wanted to make a meat sauce.

Provided by CALEIGHSMOM

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 onion, chopped
1 clove garlic, chopped
1 (14.5 ounce) can peeled and diced tomatoes
1 (8 ounce) can tomato sauce
1 teaspoon white sugar
½ teaspoon dried oregano
¼ teaspoon salt

Steps:

Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently.
Mix in diced tomatoes, tomato sauce, sugar, oregano and salt. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 6.9 g, Fat 2.4 g, Fiber 1.4 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 442.7 mg, Sugar 4.7 g

CHUNKY GARLIC AND HERB MARINARA SAUCE

Chunky Garlic and Herb Marinara Sauce image

Chunky Garlic and Herb Marinara Sauce is the ultimate comfort food on a chilly fall evening! Simple, delicious and home made with basic pantry ingredients, don't reach for sauce in a jar! Try this instead!

Provided by Cleanfreshcuisine

Categories Sauces

Time 55m

Yield 2 Quarts, 16 serving(s)

Number Of Ingredients 12

Ingredients

8 fresh garlic cloves
1 large sweet onion
4 large fresh tomatoes
1/2 cup fresh basil
1/2 cup fresh oregano
1/3 cup unbleached cane sugar
1/4 cup olive oil
1/2 cup dry red wine
2 (28 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon black pepper
1/2 teaspoon sea salt

Steps:

Clean the garlic and finely dice.
Clean the onion and roughly chop.
In a large stockpot, place the olive oil. Add the garlic and onion. Cook, stirring occasionally, over medium high heat for about 5 to 7 minutes.
Wash and roughly chop the tomatoes.
Add to garlic and onion. Cook and stir for 10 minutes.
Add cans of diced tomatoes, tomato paste, red wine, cane sugar, salt and pepper.
Wash and roughly chop the basil and oregano. Stir into the sauce.
Lower heat to medium low and let simmer, stirring occasionally, for 25 to 30 minutes. Serve with your favorite pasta!
This recipe makes 2 quarts of sauce. Even better the next day, but if you prefer simply seal in a freezer bag or container and freeze. Will keep up to 4 months. Just thaw, heat and serve!

Nutrition Facts : Calories 95, Fat 3.8, SaturatedFat 0.5, Sodium 165.8, Carbohydrate 13.8, Fiber 2.6, Sugar 9.8, Protein 2

COOKING LIGHT'S BASIC MARINARA SAUCE

Cooking Light's Basic Marinara Sauce image

This sauce consists mostly of pantry staples. Keep canned crushed tomatoes on hand, and you can prepare a batch of sauce any time. For the best taste, look for chunky tomatoes without added herbs or spices. Buy low-sodium or no-salt-added tomatoes so the finished sauce tastes more of tomatoes than salt. Cento and Eden Organic brands are recommened. Because marinara is a long-simmered sauce, dried herbs are best. They soften and maintain more flavor during the long cook time. Crumble them in your palm to release more of their tasty essential oils. The slow heat will compromise the delicate, fruity flavor of expensive extra virgin olive oil. Regular olive oil will work nicely in the marinara. Rely on a large Dutch oven or stockpot because this recipe makes enough sauce for several meals. Cook at a low simmer - just a few bubbles every few seconds will yield the deepest taste. October 2007

Provided by JackieOhNo

Categories Sauces

Time 1h

Yield 12 cups

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
3 cups chopped yellow onions (about 3 medium)
1 tablespoon sugar
3 tablespoons minced garlic (about 6 cloves)
2 teaspoons salt
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon fresh ground black pepper
1/2 teaspoon fennel seed, crushed
2 tablespoons balsamic vinegar
2 cups fat-free low-sodium chicken broth
3 (28 ounce) cans no-salt-added crushed tomatoes

Steps:

Heat oil in large Dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add sugar and next 7 ingredients (through fennel seeds); cook 1 minute, stirring constantly. Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally.

Nutrition Facts : Calories 127, Fat 4.3, SaturatedFat 0.7, Sodium 664.5, Carbohydrate 21.3, Fiber 4.7, Sugar 3.2, Protein 4.7

MARINARA SAUCE WITH FRESH HERBS

Marinara Sauce with Fresh Herbs image

Categories Sauce Kosher Simmer

Yield makes 4 cups

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic (3 cloves)
1/4 teaspoon red pepper flakes
2 cups white wine
1 28-ounce can crushed tomatoes or 4 cups chopped fresh tomatoes
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1 teaspoon anchovy paste
Kosher salt to taste
1/2 teaspoon sugar (optional)

Steps:

In a heavy 2-quart saucepan, heat the olive oil over medium heat and sauté the garlic and red pepper flakes for 1 to 2 minutes. Be careful not to brown the garlic. Add the wine and simmer for 10 to 12 minutes, or until the wine is reduced by half.
Reduce the heat to low, add the tomatoes, and simmer, partially covered, for 20 minutes, stirring occasionally. Add the basil, oregano, and anchovy paste. Stir the sauce and taste for seasoning, adding salt as needed. If the sauce is too acidic, add the sugar. (It will help round out the flavor of the sauce.) Stir and simmer the sauce for 1 to 2 minutes. For a thicker sauce, cook for an additional 10 minutes.
Make Ahead
The sauce will keep, covered, in the refrigerator for up to 7 days or in the freezer for up to 6 months.

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