Michael Chiarellos Marinara Sauce Recipes

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MARINARA SAUCE



Marinara Sauce image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 23m

Yield 4 cups

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1/2 cup minced onion
1 tablespoon chopped fresh Italian parsley leaves
1 large clove garlic, minced
4 cups fresh tomato puree
1 large fresh basil stem with leaves removed
1 teaspoon sea salt, preferably gray salt
Pinch baking soda or sugar, if needed

Steps:

  • Heat the olive oil in a large non-reactive pot over moderate heat. Add the onion and saute until translucent, about 8 minutes. Add the parsley and garlic and cook briefly to release their fragrance. Add the tomatoes, basil and salt. Simmer briskly until reduced to a sauce like consistency, stirring occasionally so nothing sticks to the bottom of the pot. The timing will depend on the ripeness and meatiness of your tomatoes and the size of your pot. If the sauce thickens too much before the flavors have developed, add a little water and continue cooking.
  • Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes. Remove the basil stem before serving.

MICHAEL CHIARELLO'S MARINARA SAUCE



Michael Chiarello's Marinara Sauce image

I still had some tomatoes left from a sale and needed to use them up. I found this recipe on Food Network from Michael Chiarello. It's very simple but fresh and flavorful. I'm freezing this for the next recipe that requires a marinara sauce.

Provided by AmyZoe

Categories     One Dish Meal

Time 28m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
1/2 cup onion, minced
1 tablespoon fresh Italian parsley, chopped
1 large garlic clove, minced
4 cups tomato puree, fresh
1 basil, stem large and fresh with leaves removed
1 teaspoon sea salt, preferably gray salt
1 pinch baking soda or 1 pinch sugar, if needed

Steps:

  • Heat the olive oil in a large non-reactive pot over moderate heat.
  • Add the onion and saute until translucent, about 8 minutes.
  • Add the parsley and garlic and cook briefly to release their fragrance.
  • Add the tomatoes, basil, and salt.
  • Simmer briskly until reduced to a sauce like consistency, stirring occasionally so nothing sticks to the bottom of the pan.
  • The timing will depend on the ripeness and meatiness of your tomatoes and the size of your pot.
  • If the sauce thickens too much before the flavors have developed, add a little water and continue cooking.
  • Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes.
  • Remove the basil stem before serving.

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