Marinara Makeover Tomato Soup Recipes

FRESH TOMATO MARINARA SAUCE

Fresh Tomato Marinara Sauce image

A rich, flavorful sauce that is healthy. Great for use in pasta, lasagna, and other casseroles. My favorite way to eat it is to pour over raw zucchini 'pasta' for an extra-fresh and tasty meal that's very healthy, too! A great recipe for using up extra-ripe tomatoes from your garden. Double the batch and freeze half; it freezes well.

Provided by KerriWarmus

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara

Time 1h25m

Yield 6

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
½ onion, chopped
8 large tomatoes, peeled and cut into big chunks
6 cloves garlic, minced
1 bay leaf
½ cup red wine
1 tablespoon honey
2 teaspoons dried basil
1 teaspoon oregano
1 teaspoon dried marjoram
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon fennel seed
¼ teaspoon crushed red pepper
2 teaspoons balsamic vinegar, or more to taste

Steps:

Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes; add tomatoes, garlic, and bay leaf. Bring the liquid from the tomatoes to a boil, reduce to medium-low, and simmer mixture until tomatoes are softened, about 30 minutes.
Stir red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper into the tomato mixture; bring again to a simmer and cook until herbs have flavored the sauce, about 30 minutes more.
Stir balsamic vinegar into the sauce.

Nutrition Facts : Calories 146.9 calories, Carbohydrate 16.5 g, Fat 7.4 g, Fiber 3.7 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 402.9 mg, Sugar 10.5 g

TOMATO MARINARA

Tomato Marinara image

Provided by Food Network

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 (28-ounce) cans of imported Italian tomatoes
1/4 cup olive oil
2 ounces fatback or salt pork (optional)
3 tablespoons minced onion
2 garlic cloves
Salt
6 leaves fresh basil
Pinch dried oregano
Freshly ground black pepper

Steps:

Remove tomatoes from can, reserving the juice. Using your hands, crush the tomatoes, gently remove and discard the hard core from the stem, and remove any skin and tough membrane. Set aside tomatoes.
In a large nonreactive pot over medium heat, add oil and heat. If using fatback, cut it into small pieces and add to the pan. Saute for 5 minutes or until all fat has been rendered. Remove and discard fatback.
Add the onion, and saute for 3 minutes or until translucent, and just becoming brown. Stir in garlic, and saute for 30 seconds or until soft. Stir in tomatoes, reserved juice, and salt. Raise heat, and bring to a boil. Immediately reduce heat to a very low simmer and cook for about 1 hour, or until flavors have combined and sauce is slightly thickened. If you prefer a thicker sauce, cook for an additional 15 minutes.
Stir in basil, oregano, pepper, and allow to cook for an additional minute. Remove from heat and serve.

MAKEOVER CREAM OF TOMATO SOUP

Makeover Cream of Tomato Soup image

Brooklyn, Michigan's Linda Parkhurst asked us to lighten up her classic soup, we were eager to help out. Velvety Makeover Cream of Tomato Soup is the heartwarming result. Not only is it table-ready in 30 minutes, but it's a healthy way to warm up after a day of snowy fun.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 9 servings (3 cups crackers).

Number Of Ingredients 17

Ingredients

1 can (14-1/2 ounces) stewed tomatoes
4 ounces reduced-fat cream cheese, cubed
1 medium onion, chopped
2 tablespoons butter
2 garlic cloves, minced
3 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
4 cans (5-1/2 ounces each) reduced-sodium V8 juice
3 tablespoons tomato paste
1 cup fat-free half-and-half
1/2 teaspoon dried basil
SEASONED OYSTER CRACKERS:
3 cups oyster crackers
2 tablespoons canola oil
1 tablespoon ranch salad dressing mix
1/2 teaspoon garlic powder
1/2 teaspoon dill weed
9 tablespoons shredded part-skim mozzarella cheese

Steps:

In a food processor, combine stewed tomatoes and cream cheese; cover and process until smooth. Set aside. , In a large saucepan, saute onion in butter until crisp-tender; Add garlic; cook 1 minute longer. Whisk in tomato soup, V8 and tomato paste until blended. Gradually stir in cream cheese mixture, half-and-half and basil. Cook and stir until heated through (do not boil)., In a large bowl, combine the seasoned oyster crackers, oil, dressing mix, garlic powder and dill; toss to coat. Ladle soup into bowls; sprinkle with crackers and cheese.

Nutrition Facts : Calories 303 calories, Fat 12g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 893mg sodium, Carbohydrate 39g carbohydrate (18g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

MILLER'S MARINARA

Miller's Marinara image

Best if cooked in slow cooker for several hours, but can be done in as little as two on the stove. May be frozen for use later. Really great over Chicken Parmesan. Also works for vegetarians!

Provided by EMIBANANA

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara

Time 8h20m

Yield 12

Number Of Ingredients 11

Ingredients

¼ cup canola oil
1 medium onion, chopped
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1 (10.75 ounce) can tomato puree
2 ½ tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons salt
2 tablespoons white sugar
2 teaspoons ground black pepper

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.

Nutrition Facts : Calories 98.3 calories, Carbohydrate 13.1 g, Fat 5.1 g, Fiber 2.9 g, Protein 2.4 g, SaturatedFat 0.4 g, Sodium 1448.2 mg, Sugar 4.9 g

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