Intoxicating Sinful Just Plain Delicious Marinara Sauce Recipes
INTOXICATING, SINFUL, JUST PLAIN DELICIOUS MARINARA SAUCE
I have been cooking this recipe for several years now. It is one I created on my own for two reasons: one, my father plants 300 tomato plants every year, and we have many jars of tomatoes to take us through the winter; and two, because I was forever looking for marinara sauce thick enough to get mountains of flavor on a pizza without having a soggy crust. This recipe works the same as my "Tried and True Caramel Candy" recipe in that the longer you cook it, the stiffer it becomes, so if you need something for angel hair pasta you are going to cook it less and let it be a little runnier. For pizza or calzones though, you need that chunky, thick consistency that will hold up to your crust and give you a great bang of flavor. That is what this recipe is all about. Once it's done, try not to eat the whole pot before making your pizza.
Provided by alice Dave
Categories Sauces
Time 40m
Yield 3-4 cups, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Drain your jars or cans of tomatoes. SAVE THE JUICE! I'll post a recipe for my clear tomato soup. You can use it for that so nothing goes to waste.
- Work the tomatoes with your hands through a tight sieve to get rid of most of the excess liquid. You need just enough so that you can easily blend the pulp in a blender or food processer.
- Blend the pulp. Set aside.
- Finely dice your onion. Ok, you are ready to start cooking.
- Put oil in a medium sized heavy saucepan, bring up to heat and add onions to sauteé. I like a little extra oil, but use your discretion if you want less.
- Add crushed garlic. Garlic added before onions will get overcooked because there is never enough volume to balance the amount of heat in the pan, and overcooked garlic tastes a little acrid, when well-cooked garlic has a much smoother flavor. So always have your onions in as a protective base to your garlic. Let it get fully fragrant.
- Add all your dry ingredients, and sauteé in oil until onions are transparent.
- Add tomato pulp and red wine. It should be red, not white because it gives a deeper, richer flavor.
- Put a lid on and let it cook on medium heat stirring intermittently. It will take varying amounts of time depending on how thick you want it. I tried cooking it with a splash screen instead of a lid to get the excess liquid out quickly, but it was still such a mess that it's better to use the lid.
- When you have the consistency you want, turn off the heat and serve it up with your favorite pasta, or as a dipping sauce, on pizza, calzones etc. etc. etc.
Nutrition Facts : Calories 237.3, Fat 11.4, SaturatedFat 1.6, Sodium 32.7, Carbohydrate 27.5, Fiber 8.6, Sugar 15.7, Protein 6.1
CLEAR TOMATO SOUP
This recipe is so simple, but so yummy. It is very satisfying on a cold night, and comes in handy when you want to make something quick and flavorful. This is my own recipe which I developed because when I was making my "Intoxicating, Sinful, Just plain delicious MARINARA SAUCE" recipe, I always had tons of leftover tomato juice that I didn't want to keep wasting. I decided to make soup and ended up getting a "free meal" so to speak. So, this meal is three things: economical, efficient, and comforting to eat.
Provided by alice Dave
Categories Clear Soup
Time 20m
Yield 8 cups, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put all the ingredients in a saucepan and cook on medium heat.
- Let it cook to thicken up a little and for the flavors to mature.
- Serve with cheesebread or Croutons.
- I make my cheesebread by taking a slice of white bread with a little mayo, and a thin slice of mozarella or cheddar cheese put under the broiler.
- I make my croutons by cutting day old white bread into squares, sticking it on a cooking sheet at 350 degrees until hard. Then put into a bowl with melted butter and dry basil and oregano. Voila!
Nutrition Facts : Calories 112.1, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 1333.3, Carbohydrate 21.5, Fiber 2.2, Sugar 17.3, Protein 3.9
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