Egyptian Garlic Coriander Chunky Marinara Recipes

CHUNKY MARINARA SAUCE

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.

THE BEST MARINARA SAUCE

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.

GARLIC CHICKEN MARINARA

Steps:

• In a large skillet pan fry the boneless skinless chicken breasts in the olive oil and half of the head of minced garlic. Cook chicken until the juices run clear.
• In a large saucepan bring stewed tomatoes, the other half of the garlic, onion, mushrooms, fresh tomatoes, red and green bell pepper, corn and beer to a boil. When sauce is boiling, add the cooked chicken and simmer for 1 hour.
• In a large pot cook with boiling salted water cook angel hair pasta until al dente. Drain.
• Toss pasta with garlic chicken sauce. Serve warm.

CHUNKY GARLIC AND HERB MARINARA SAUCE

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!

CHUNKY MARINARA SAUCE

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.OR.
• Scald jars,pour sauce in while hot. Process for 10 minutes at 5 lbs pressure.This will make about 2-3 quarts.

EGYPTIAN GARLIC & CORIANDER CHUNKY MARINARA

Steps:

• Melt butter and olive oil then add garlic
• Stirring constantly, saute until garlic is toasted a golden brown.
• Add in tomatoes and coriander and stir until heated through.
• Season with salt and pepper to taste.
• Immediately add the sauce to your dish (pan-seared salmon, pasta, what-have-you).
• Top each serving with desired amount of chopped peanuts and parsley (or cilantro).