Thomas Kellers Marinara Sauce Recipes

NANCY'S MARINARA SAUCE

Nancy's Marinara Sauce image

Provided by Nancy Fuller

Time 1h35m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1/4 cup extra-virgin olive oil
1 small onion, chopped
1 clove garlic, chopped
1 carrot, peeled and finely chopped
1 stalk celery, chopped
Sea salt and freshly ground black pepper
One 32-ounce can crushed tomatoes
1 teaspoon dried oregano

Steps:

Heat the olive oil in a large heavy-bottomed pot over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the carrots and celery, season with salt and pepper and saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and oregano and simmer uncovered over low heat until the sauce has thickened, about 1 hour. Season to taste with more salt and pepper.

THOMAS KELLER'S MARINARA SAUCE

THOMAS KELLER'S MARINARA SAUCE image

Categories Tomato

Number Of Ingredients 11

Ingredients

1/2 cup olive oil
1 1/2 cups onion
2 tbsp minced garlic
1/2 cup tomato paste
8 cups blanched roma tomatos
1/4 cup fresh oregano or 2 tblsp if dried
1/4 cup fresh marjoram or 2 tblsp if dried
1/8 cup fresh basil
1/4 cup dry red wine
1 tbsp sea salt
1 sheet parchment paper

Steps:

Prepare minced garlic and onion and set aside. Make a small x on bottom of tomatoes and blanche heat oven to 325 saute onion and garlic on stove in oven proof pot Add tomato paste to garlic and onions and saute for 8 to 10 minutes Add tomatos and red wine bring to simmer place parchment over pot with a 1 inch slit in middle place in oven for 3 hours. another hour if necessary add spices and let refrigerate for 24 hours

NONA'S MARINARA SAUCE

Nona's Marinara Sauce image

Provided by Danny Boome

Categories condiment

Time 1h30m

Yield 3 cups

Number Of Ingredients 9

Ingredients

5 cloves garlic
Coarse salt and freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1 large onion, diced
3 carrots, peeled and diced
2 tablespoons tomato paste
1 cup fresh basil leaves
2 tablespoons freshly picked oregano leaves
1 (28-ounce) can crushed tomatoes

Steps:

Preheat the oven to 400 degrees F.
Peel 5 cloves garlic and place them in a square of foil. Sprinkle the cloves with salt and pepper and drizzle with 2 tablespoons olive oil. Wrap up the foil and place it directly on the oven rack. (Be sure that the foil packet is secure so no oil will leak out.) Roast the garlic until it's brown and tender, about 25 minutes. Allow to cool enough to touch and squeeze the garlic from the skins. Set aside.
Saute onions and carrots with the oil in a medium saucepan. Add tomato paste and stir well. This will cook off the tomato paste and give a nice orangy color. Cook for about 10 minutes. When vegetables are softened add the roasted garlic, salt, pepper, basil, oregano and stir together until incorporated. Pour in the tomatoes. Fill the empty can with water and add it to the pan. Bring to a boil then lower the heat to a simmer. Simmer for 1 hour, uncovered. Stir occasionally. Once sauce is ready carefully pour it into the food processor and puree until smooth.

THOMAS KELLER'S TOMATO CONFIT

Thomas Keller's Tomato Confit image

This recipe adapted from Thomas Keller's "Bouchon" (Artisan, 2004)

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Yield Makes 24

Number Of Ingredients 4

Ingredients

12 plum tomatoes
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
2 teaspoons minced fresh thyme

Steps:

Preheat oven to 250 degrees. Bring a large saucepan of water to a boil. With a sharp paring knife, cut out and discard stem end of each tomato; score opposite end. Place tomatoes in a large bowl.
Pour boiling water over tomatoes; let sit until skin is easily peeled, about 15 seconds. Drain tomatoes, and cover with ice.
Peel tomatoes when cool enough to handle. Halve lengthwise and place, cut-side up, on a parchment paper-lined baking sheet. Drizzle with olive oil; season with salt, pepper, and thyme.
Roast until tomatoes are dried halfway through, about 5 to 6 hours. Let stand until cool. Transfer tomatoes to a storage container; pour oil from baking sheet over the top. Refrigerate for up to 1 week.

THOMAS KELLER'S CARAMEL POPCORN

Thomas Keller's Caramel Popcorn image

This is a simple and sweet popcorn recipe from Chef, Thomas Keller (of French Laundry and Per Se fame). He recommends giving little packages out as a party favour.

Provided by blucoat

Categories Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 cup popcorn
1 cup sugar
1/2 cup corn syrup
1/2 teaspoon baking soda
1 tablespoon salted butter

Steps:

Pop the popcorn.
To make the caramel, place the sugar, corn syrup, and 1/4 cup water in a large saucepan (large enough to hold the popcorn) and cook until the caramel turns a light golden brown. Add baking soda and butter to the caramel. Then add the popcorn to the hot caramel and stir with a wooden spoon until the popcorn is evenly coated.
Pour the caramelized popcorn onto a parchment-paper-lined baking sheet and set aside to cool. Break up the popcorn with your hands. Serve in colored-cellophane bags.

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