Twenty Minute Marinara Sauce With Fresh Basil Recipes

HOMEMADE MARINARA SAUCE WITH FRESH BASIL

Steps:

• In a medium sized saucepan over medium heat, add the olive oil.
• When the oil is heated and begins to shimmer, add the onion. Saute for 4 to 5 minutes or until the onions are translucent.
• Add the garlic. Saute for 1 minute.
• Add the tomatoes, 1 teaspoon of kosher salt, 1/2 teaspoon pepper, a pinch of red pepper flakes, and the basil.
• Stir to combine the ingredients.
• Simmer for 15 to 20 minutes.
• Season to taste with kosher salt. I add up to 2 teaspoons of salt to the recipe.

HOMEMADE BASIL MARINARA SAUCE

Steps:

• Saute onion and garlic in oil in saucepan till tender.
• Stir in tomatoes with their liquid, breaking up, tomato sauce., 1/4 c chopped basil and the salt.
• Bring to boiling. Lower heat; simmer uncovered, stirring frequently, till thickened, about 20 minute.
• Stir remaining basil into sauce. Serve immediately over hot cooked pasta (@ 1 lb).
• Or, cool, then freeze in freezer containers.

HOMEMADE ROASTED GARLIC AND FRESH BASIL MARINARA SAUCE

Steps:

• Start with the onions and saute them in 3 tblsp olive oil on a medium heat till translucent, then add the fresh basil and turn down the heat while continuing to stir. Keep cooking the fresh basil to bring out the flavor, but still stirring the onions in the same pan. The basil leaves should be wilted and soft, but not burned. Then, add 3 oz of chicken stock and simmer till most of the liquid has burned off. Set aside.
• Using a food mill (which can be purchased at specialty kitchen supply stores) separate the seeds and skin from the fresh tomatoes, then with a wooden spoon, stir in all of the dry spices. Then, stir in the onions, olive oil, stewed tomatoes, and fresh Basil mixture. You want to marinate all of this in the refrigerator for a couple of hours. The acids will be infused with the herbs the longer it sits in the refrigerator. Meanwhile, start in on the garlic.
• Peel off the top layers from the garlic cloves and wrap each one in foil, place in a roasting pan. Roast the garlic under the broiler or a 425F oven for 20 minute Let cool and then unwrap. In a bowl, mash down the garlic with a fork, or potato masher, till it forms a paste, then in a blender with 1 cup of chicken stock, puree the roasted garlic paste till it liquifies. You are now ready to season the Marinara with garlic puree while it cooks.
• Take the marinated tomatoes and seasonings from the refrigerator and place in a large stock pot or sauce pan. Simmer on a low heat, stirring and gradually adding the red wine vinegar, tomato juice, and remainder of the chicken stock, add in the garlic puree and keep simmering till it comes to a slight boil. After the first boil, is when you add in the flour depending on how thick you want the consistency to be. This Marinara usually simmers 45min to 1 hour, but you can also use a crock pot on low to keep it going longer, if desired. Stir in cracked black pepper to taste.

TWENTY-MINUTE MARINARA SAUCE WITH FRESH BASIL

Steps:

• Pour the tomatoes and 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; I like chunkiness in my marinara, with the tomatoes in 1-inch pieces.)
• Pour the oil into the big skillet, scatter the garlic slices in the oil, and set over medium-high heat. Cook for 1 1/2 minutes or so, until the slices are sizzling, then add and toast the peperoncino in a hot spot for another 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 pasta-cooking water, and dump it into the skillet too.
• Raise the heat; sprinkle in the salt and stir. Push the stalk or sprigs of basil into the sauce until completely covered. When the sauce is boiling, cover the pan, reduce 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. Remove the poached basil stalk or sprigs from the skillet and discard (but save the sauce that's clinging to it), and keep at a low simmer until the pasta is ready.
• To dress pasta with marinara sauce, toss and cook them together (for details, see page 105), incorporating the shredded basil. Remove the skillet from the heat and toss in the cheese just before serving.
• Quick Pantry Pastas with Marinara: with Tuna
• Bring the marinara to a boil, then add the tuna chunks (do not break them up) and the capers. Simmer for 5 to 7 minutes while the pasta cooks. I like dry tubular pasta, such as rigatoni or ziti, with this sauce.
• Olives and Capers
• Marinara with olives and capers makes a tasty pasta dish. Use 1 1/2 cups pitted green or black olives to 4 cups of marinara plus 1/4 cup of capers.
• Mozzarella
• A quick and delicious option is to toss 2 cups of cubed mozzarella when you're tossing the cooked pasta in your marinara sauce. For a finish, top with 8 shredded basil leaves.
• Good With . . .
• Dry and fresh pastas and raviolis.
• Wonderful for baked pastas.