Lidias Basic Marinara Recipes

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SIMPLE MARINARA SAUCE



Simple Marinara Sauce image

Recipes hardly come easier. This marinara sauce is similar to our fresh tomato sauce recipe, but canned tomatoes stand in for the fresh ones so you won't have to peel the tomatoes or put them through a food mill. If you buy chopped tomatoes in juice, you won't even have to dice them.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, condiments, main course

Time 30m

Yield Enough for 4 pasta servings

Number Of Ingredients 7

1 (28-ounce) can tomatoes, seeded and chopped if not already chopped, with juice
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1/8 teaspoon sugar
A few sprigs of fresh basil, if available
Salt to taste
1 tablespoon slivered fresh basil (optional)

Steps:

  • Pulse the chopped tomatoes in a food processor fitted with the steel blade, or pass through the medium blade of a food mill before you begin. Heat the oil over medium heat in a large, wide nonstick skillet or saucepan and add the garlic. Cook, stirring, for 30 seconds to a minute, until it begins to smell fragrant, and add the tomatoes and their juice, the sugar, salt, and basil sprigs. Stir and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 to 20 minutes, or longer if necessary. Remove the basil sprigs and wipe any sauce adhering to them back into the pan. Taste and adjust seasonings. Stir in the slivered basil.

Nutrition Facts : @context http, Calories 64, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 474 milligrams, Sugar 5 grams

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

LIDIA'S BASIC MARINARA



Lidia's Basic Marinara image

Chef Lidia Bastianich's simple marinara sauce from her book "Lidia's Italy in America" puts the finishing touch on her Baked Gnocchi and Gnocchi with Marinara recipes.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Italian Recipes

Yield Makes 4 cups

Number Of Ingredients 7

4 cups canned San Marzano or other Italian plum tomatoes in their juices (from one 35-ounce can)
1/3 cup extra-virgin olive oil
1/2 cup sliced garlic
1/4 teaspoon crushed red-pepper flakes
1 cup hot water
1 teaspoon coarse salt
3 sprigs fresh basil

Steps:

  • Place tomatoes and their juices in a large bowl. Using your hands, crush tomatoes, breaking them up into small pieces; set aside.
  • Heat oil in a large skillet over medium-high heat. Add garlic slices and cook until sizzling, about 1 1/2 minutes. Push garlic to one side of skillet and add red-pepper flakes; toast for 30 seconds. Stir garlic slices and continue to cook until lightly golden.
  • Add tomatoes to skillet and stir to combine. Add hot water to rinse bowl containing tomatoes and add to skillet. Increase heat and stir in salt. Add basil sprigs to sauce, pressing down to completely cover.
  • Bring to a boil. Cover, and immediately reduce heat to a simmer; cook for 10 minutes. Uncover and continue cooking 5 minutes more. Remove basil from sauce and discard. Let sauce simmer until ready to serve with pasta.

BASIC MARINARA



Basic Marinara image

Make and share this Basic Marinara recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h5m

Yield 4 cups marinara

Number Of Ingredients 9

1 (35 ounce) can san marzano tomatoes, with juices (4 cups)
1/3 cup extra-virgin olive oil
1/2 cup sliced garlic (that's right, 1/2 cup)
1/4 teaspoon red pepper flakes (or more to taste)
1 cup hot water
1 teaspoon salt (or more to taste)
1 stalk fresh basil (about 20 leaves)
1/3 cup shredded fresh basil, packed
3/4 cup freshly grated grana padano or 3/4 cup parmigiano-reggiano cheese

Steps:

  • Pour the tomatoes and their juice into a big mixing bowl.
  • Using both hands, crush the tomatoes and break them up into small pieces (you don't have to mash them to bits, Ms. Bastianich likes tomatoes in 1-inch pieces).
  • Pour the oil into a big skillet, scatter the garlic slices, and set over med-high heat.
  • Cook for 1 1/2 minutes or so, until the slices are sizzling, then push the garlic aside to clear a dry spot to toast the red pepper flakes for 1/2 minute.
  • Shake and stir the pan until the garlic slices are light gold and starting to darken.
  • Immediately pour in the crushed tomatoes, and stir in with the garlic.
  • Rinse out the tomato can and bowl with 1 cup of hot water, and dump this into the skillet as well.
  • Increase heat; sprinkle in salt and stir.
  • Push the stalk of basil into the sauce until completely covered.
  • When the sauce is boiling, cover the pan, decrease the heat slightly, and cook for 10 minutes at an actively bubbling simmer.
  • Uncover the pan, and cook another 5 minutes or so.
  • The sauce should be only slightly reduced from the original volume, still loose and juicy.
  • Before adding pasta, remove the poached basil stalk and discard.
  • Keep the sauce on a low simmer until the pasta is ready.
  • Prepare 1 pound pasta, drain.
  • To dress the pasta with the marinara sauce, toss and cook them together, incorporating the shredded basil.
  • Remove the skillet form the heat, and toss in the cheese just before serving.

Nutrition Facts : Calories 227.7, Fat 18.4, SaturatedFat 2.5, Sodium 941.3, Carbohydrate 15.7, Fiber 2.9, Sugar 6.1, Protein 3.1

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Top Asked Questions

What is in Lidia’s marinara sauce?
Lidia’s Marinara Sauce. 1 28-ounce can whole or crushed San Marzano tomatoes. 2 7 cloves garlic. 3 ¼ cup extra virgin olive oil. 4 ⅛ teaspoon crushed red pepper or a small dried whole chile. 5 1 teaspoon kosher salt. 6 1 large fresh basil sprig or ¼ teaspoon dried oregano.
What are the ingredients in marinara sauce?
Most marinara sauce recipes have an incredibly short list of ingredients — Bastianich's go-to sauce requires just the tomatoes, some olive oil, and typically a few seasoning agents like garlic, salt, red pepper flakes and fresh basil.
How do you make marinara sauce with plum tomatoes?
Otherwise, canned plum tomatoes make a delicious marinara sauce. In a medium-size, non-reactive saucepan, heat the olive oil over medium heat. Add the garlic and cook until lightly browned, about 2 minutes. Carefully add the tomatoes and their liquid. Bring to a boil and season lightly with salt and crushed red pepper.
Does marinara sauce ever go out of style?
However, marinara sauce never goes out of style — her expertise and tips are just as useful and relevant today as when she first shared them.

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