Perfect Marinara Sauce Recipes

MARINARA SAUCE

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.

MARINARA SAUCE

Steps:

• Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.

PERFECT MARINARA SAUCE

Steps:

• Combine 3 tablespoons olive oil, 6 thinly sliced garlic cloves and a pinch of red pepper flakes in a large skillet and cook over medium-low heat until the garlic is golden, about 6 minutes. Crush a 28-ounce can of San Marzano plum tomatoes into the skillet with your hands; rinse the can with about 1 cup water and add to the sauce. Add a handful of torn basil leaves and season with salt. Increase the heat to medium and simmer, uncovered, until thick, 20 to 25 minutes. Toss with 1 pound cooked pasta (makes 4 cups sauce).

SAN MARZANO PERFECT MARINARA SAUCE RECIPE

Steps:

• Open the can of Nina San Marzano tomatoes, being very careful since the large size of the can makes it awkward. The lid is very sharp be careful not to cut yourself. Pour the tomatoes into a large pot. Mash them a few times with your potato masher and set aside.Slice your garlic with a garlic slicer or use a sharp paring knife to cut very thin slices.
• Now you'll need a fairly large saute pan. Heat about ¼ cup of the olive oil in the pan on medium and then add the sliced garlic. Saute only until golden brown. (Be careful not to burn it, there is nothing worse than burnt garlic. Watch your heat if it's too hot it can burn the garlic almost instantly. If you do burn the garlic you might as well start all over again.) Then add the crushed garlic, splash with some white wine if desired and saute for just a little longer.
• Remove the saute pan from the heat and pour the garlic mixture into the large pot with the tomatoes. Pour in the remaining olive oil, salt and simmer uncovered for approximately 60 to 90 minutes. When the sauce has reduced to the thickness you like, remove from heat and add the freshly cut basil and stir.
• There is a common misconception that you should cook the family recipe for pasta sauce "all day". Not this marinara sauce recipe!

CLASSIC MARINARA SAUCE

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).

EASY MARINARA SAUCE

Steps:

• In a large saucepan, sauté garlic and onion in olive oil until onion is tender.
• Stir all remaining ingredients in with onion mixture; heat to boiling; reduce heat and simmer, uncovered, for 45 minutes, stirring occasionally.
• Carefully puree hot sauce in in a food processor or blender; serve hot over cooked pasta and top with fresh-grated Parmesan cheese.

BEST MARINARA SAUCE YET

Steps:

• In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
• In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
• Simmer for 30 minutes, stirring occasionally.

HOMEMADE MARINARA SAUCE

Steps:

• In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes, Italian seasoning, salt, pepper and sugar; bring to a boil. Reduce heat; simmer, covered, 10 minutes.

THE BEST MARINARA SAUCE

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.

HOMEMADE MARINARA SAUCE

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.

MARINARA SAUCE

Steps:

• In 3-quart saucepan, stir all ingredients until well mixed.
• Heat to boiling; reduce heat to low. Cover and simmer 30 minutes to blend flavors. Use sauce immediately, or cover and refrigerate up to 2 weeks or freeze up to 1 year.