Homemade Basil Marinara Sauce Recipes

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MARINARA SAUCE



Marinara Sauce image

This is a family recipe usually served in summertime when basil is plentiful.

Provided by ELEANOR1052

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 35m

Yield 4

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
3 cloves garlic, sliced
1 (16 ounce) can crushed tomatoes
½ cup red wine
½ cup water
1 teaspoon salt
1 teaspoon white sugar
6 leaves fresh basil leaves, torn

Steps:

  • Heat oil in a large non-stick skillet over low heat and saute garlic for about 2 minutes; be careful not to burn. Just as the garlic begins to turn brown, remove pan from heat. Allow pan to cool, and add tomatoes, wine, water, salt and sugar. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove from heat and stir in basil.

Nutrition Facts : Calories 159.4 calories, Carbohydrate 10.7 g, Fat 10.5 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 1.5 g, Sodium 730.8 mg, Sugar 1.2 g

HOMEMADE BASIL MARINARA SAUCE



Homemade Basil Marinara Sauce image

Make and share this Homemade Basil Marinara Sauce recipe from Food.com.

Provided by DallasDiva22

Categories     Sauces

Time 35m

Yield 5 cups, 8 serving(s)

Number Of Ingredients 7

1 cup coarsely chopped onion
2 garlic cloves, finely chopped
1 tablespoon olive oil
1 (2 lb) can whole Italian-style tomatoes
1 (8 ounce) can tomato sauce
2 cups firmly-packed fresh basil leaves, finely chopped
1/4 teaspoon salt

Steps:

  • Saute onion and garlic in oil in saucepan till tender.
  • Stir in tomatoes with their liquid, breaking up, tomato sauce., 1/4 c chopped basil and the salt.
  • Bring to boiling. Lower heat; simmer uncovered, stirring frequently, till thickened, about 20 minute.
  • Stir remaining basil into sauce. Serve immediately over hot cooked pasta (@ 1 lb).
  • Or, cool, then freeze in freezer containers.

Nutrition Facts : Calories 62.8, Fat 2, SaturatedFat 0.3, Sodium 474.4, Carbohydrate 10.9, Fiber 2.1, Sugar 6.1, Protein 2

BASIL MARINARA



Basil Marinara image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 7

1/4 onion, chopped
1 tablespoon olive oil
1 (28-ounce) can crushed tomatoes
1 (28-ounce) can pureed tomatoes
Bunch parsley, leaves chopped
1/2 cup fresh basil, torn by hand
Salt and pepper

Steps:

  • Saute onions in olive oil in saucepan. Add remaining ingredients and simmer 30 minutes. Season with salt and pepper to taste. Serve over the pasta of your choice.

HOMEMADE MARINARA SAUCE



Homemade Marinara Sauce image

The secret to memorable marinara sauce is good-quality tomatoes and lots of fresh garlic. Spread this atop some pasta for a quick and easy weeknight dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 40m

Yield Makes 6 cups

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 garlic cloves, thinly sliced
2 cans (28 ounces each) peeled whole tomatoes, pureed in a food processor
1/2 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper
1/4 cup fresh basil, leaves torn
1 tablespoon chopped fresh oregano

Steps:

  • Heat oil in a large heavy pot over mediumheat. Cook onion and garlic until softand translucent, about 8 minutes. Addtomatoes, red-pepper flakes, 1 teaspoonsalt, and some pepper. Simmer, covered,until thick, 25 minutes. Stir in herbs.

HOMEMADE ROASTED GARLIC AND FRESH BASIL MARINARA SAUCE



Homemade Roasted Garlic and Fresh Basil Marinara Sauce image

Loaded with savory herbs, simmered with both fresh and dried basil, fresh tomatoes, and a super-flavorful roasted garlic puree.

Provided by Chef Pisces

Categories     Sauces

Time 2m

Yield 1 1, 6 serving(s)

Number Of Ingredients 17

2 cups fresh basil, washed and de-stemmed
3 tablespoons dried basil
2 fresh onions, chopped
3 tablespoons dried onion powder
6 fresh tomatoes
16 ounces 100% tomato juice (nothing added, just tomatoes)
6 garlic cloves
3 tablespoons dried oregano
3 tablespoons dried rosemary
2 tablespoons dried marjoram
2 tablespoons dried thyme
2 ounces red wine vinegar
8 ounces stewed tomatoes
8 ounces chicken stock
3 cups flour
6 tablespoons extra virgin olive oil
cracked black pepper

Steps:

  • Start with the onions and saute them in 3 tblsp olive oil on a medium heat till translucent, then add the fresh basil and turn down the heat while continuing to stir. Keep cooking the fresh basil to bring out the flavor, but still stirring the onions in the same pan. The basil leaves should be wilted and soft, but not burned. Then, add 3 oz of chicken stock and simmer till most of the liquid has burned off. Set aside.
  • Using a food mill (which can be purchased at specialty kitchen supply stores) separate the seeds and skin from the fresh tomatoes, then with a wooden spoon, stir in all of the dry spices. Then, stir in the onions, olive oil, stewed tomatoes, and fresh Basil mixture. You want to marinate all of this in the refrigerator for a couple of hours. The acids will be infused with the herbs the longer it sits in the refrigerator. Meanwhile, start in on the garlic.
  • Peel off the top layers from the garlic cloves and wrap each one in foil, place in a roasting pan. Roast the garlic under the broiler or a 425F oven for 20 minute Let cool and then unwrap. In a bowl, mash down the garlic with a fork, or potato masher, till it forms a paste, then in a blender with 1 cup of chicken stock, puree the roasted garlic paste till it liquifies. You are now ready to season the Marinara with garlic puree while it cooks.
  • Take the marinated tomatoes and seasonings from the refrigerator and place in a large stock pot or sauce pan. Simmer on a low heat, stirring and gradually adding the red wine vinegar, tomato juice, and remainder of the chicken stock, add in the garlic puree and keep simmering till it comes to a slight boil. After the first boil, is when you add in the flour depending on how thick you want the consistency to be. This Marinara usually simmers 45min to 1 hour, but you can also use a crock pot on low to keep it going longer, if desired. Stir in cracked black pepper to taste.

WORLD'S BEST MARINARA



World's Best Marinara image

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

1 tablespoon olive oil
1 sweet onion, diced
4 cloves garlic, minced
1 (8 ounce) package fresh mushrooms, chopped
1 red bell pepper, diced
1 cup fresh flat-leaf parsley, torn
2 tablespoons oregano
2 tablespoons white sugar
2 teaspoons dried basil
1 teaspoon dried rosemary
½ teaspoon dried sage
½ teaspoon red pepper flakes
½ teaspoon salt
ground black pepper to taste
1 (28 ounce) can tomato sauce

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

10-MINUTE HOMEMADE MARINARA SAUCE



10-Minute Homemade Marinara Sauce image

This easy four-ingredient 10-minute homemade marinara sauce is the answer to all of your pizza, pasta and garlic bread dipping sauce dilemmas.

Provided by Kelly Senyei

Time 10m

Yield 3 1/2 cups

Number Of Ingredients 6

2 tablespoons olive oil
2 garlic cloves, minced
One 28-ounce can crushed tomatoes (see Cook's Note)
1 teaspoon granulated sugar, plus more as needed
Kosher salt and freshly ground black pepper
1/4 teaspoon crushed red pepper flakes, optional

Steps:

  • Heat a medium saucepan over medium-low heat. Add the oil and allow it to warm for 1 minute, then add the garlic and cook, stirring constantly, until golden brown and fragrant, 2 minutes.
  • Stir in the crushed tomatoes, sugar, 1/2 teaspoon salt, 1/8 teaspoon pepper and crushed red pepper flakes if desired. Simmer, stirring occasionally, until the flavors meld, 7 minutes. Season with salt, pepper or sugar to taste.

CLASSIC MARINARA SAUCE



Classic Marinara Sauce image

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

1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
1/4 cup extra-virgin olive oil
7 garlic cloves, peeled and slivered
Small dried whole chile, or pinch crushed red pepper flakes
1 teaspoon kosher salt
1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste

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



Marinara image

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

2 cans (28 ounces each) whole tomatoes
1 large onion, finely chopped
4 garlic cloves, minced
3 tablespoons extra virgin olive oil
1/4 cup chopped fresh basil
1-1/2 teaspoons dried oregano
3/4 teaspoon salt
1/4 teaspoon pepper

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.

THE BEST MARINARA SAUCE



The Best Marinara Sauce image

I developed this recipe with a friend to make the most of a bumper crop of tomatoes. Now we like to make huge batches-we're talking 220-pounds-of- tomatoes huge-and then give jars along with a pound of pasta as gifts around the holidays. Knowing this sauce is made from the heart with the best possible ingredients makes me feel good about giving it to my family and friends. -Shannon Norris, Cudahy, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 9 cups

Number Of Ingredients 11

3 tablespoons olive oil
1 cup chopped onion
1/3 cup minced garlic, divided
12 pounds plum tomatoes, quartered
2 cups water
1-1/4 cups minced fresh basil, divided
1/4 cup minced fresh oregano
1/4 cup tomato paste
2 teaspoons kosher salt
1 teaspoon coarsely ground pepper
1/4 cup plus 1-1/2 teaspoons lemon juice

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.

Nutrition Facts : Calories 131 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 348mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 6g fiber), Protein 5g protein.

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