Ellens Marinara Sauce Recipes

MILLER'S MARINARA

Steps:

• Heat the canola oil in a skillet over medium heat, and saute the onion until tender.
• In a slow cooker, mix the onion and remaining oil, crushed tomatoes, tomato sauce, tomato puree, garlic powder, oregano, basil, salt, sugar, and pepper.
• Cover slow cooker, and cook sauce 8 hours on Low.

MARINARA SAUCE

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.

WORLD'S BEST MARINARA

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.

ELEANORA'S MARINARA SAUCE

Steps:

• In a medium saucepan, heat olive oil over medium heat. Add onion; season with salt, and cook, stirring occasionally, until onions are translucent, about 3 minutes. Add garlic, and cook 2 minutes more.
• Add tomatoes, tomato paste, salt, and pepper. Bring to a boil. Reduce to simmer, and cook until thick, about 30 minutes. Stir in basil. Remove from heat.

NANCY'S MARINARA SAUCE

Steps:

• Heat the olive oil in a large heavy-bottomed pot over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the carrots and celery, season with salt and pepper and saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and oregano and simmer uncovered over low heat until the sauce has thickened, about 1 hour. Season to taste with more salt and pepper.

THE NORTH END ITALIAN MARINARA SAUCE

Steps:

• In a large heavy skillet, on low heat, very slowly heat the olive oil, garlic, red pepper flakes, basil and mint.
• Let cook for about 5 minutes or until garlic is golden brown.
• If you are using the plum or fresh tomatoes, crush them in your hands or put them in a blender for 1-2 seconds (this will speed up the cooking process and give a smoother consistency to the sauce).
• Raise the heat to medium high.
• When oil is really hot, carefully add the tomatoes.
• Let the sauce come to a soft boil.
• Add salt and pepper to taste.
• Add a pinch more of red pepper, basil and mint.
• Add the chopped parsley.
• Let sauce simmer, uncovered for about 15 minutes, stirring occasionally with a wooden spoon.

MARINARA SAUCE (QUICK)

Steps:

• In a large frying pan, heat oil and simmer garlic slowly so as not to brown garlic.
• In a separate bowl, empty the 3 cans of SM tomatoes and brek the tomatoes up leaving chunks in the sauce.
• when garlic is translucent but not brown, add tomatoes to pan and bring to light boil. Lower heat to medium/low for a simmer.
• add basil, marjoram salt and pepper.
• Let cook/simmer for 20 minutes.

MARINARA

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.

ELLEN'S MARINARA SAUCE RECIPE

Steps:

• Saute garlic and onion, add tomotes and simmer an hour.