MARINARA SAUCE
For a go-to standby using canned tomatoes, get Ina Garten's easy, homemade Marinara Sauce recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Time 45m
Yield 6 servings
Number Of Ingredients 8
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.
V'S MARINARA-SAUCE START TO FINISH
The sautéed garlic and onion added to the blender for a quick puree adds a much more aggressive taste in this sauce ;) Even though buying a jar of marinara is cheaper, you can't compare the taste of homemade sauce! After receiving a bushel full of garden tomatoes, I got adventurous and made this Homemade Sauce. It's so easy a beginner cook would impress guests! After my family raved about this, I may never buy jar sauce again. This sauce can be made and used as a spaghetti or marinara.... I used it as part of my Recipe #185861 -- This recipe can easily be doubled or tripled and frozen! I used dried herbs, you can substitute fresh - just be sure to triple the amount ;)
Provided by Vseward Chef-V
Categories Sauces
Time 2h45m
Yield 6 cups
Number Of Ingredients 11
Steps:
- *BLANCHING TOMATOES: While stock pot or large dutch oven water is boiling, cut a large "X" with a paring knife on the bottom of tomatos. Carefully drop tomatoes in boiling water for 30 seconds. Once removed from water, place in a bowl of ice water this stops the cooking. The skin will peel right off tomatoes.
- Blanch and peel tomatoes; set aside.
- In a large skillet, add olive oil and Add the onion, garlic and bay leaves, sauté until limp and fragrant Add salt and pepper.
- In a blender, (in batches) add tomatoes, and sautéed onion and garlic mixture.
- Puree until desired consistency.
- Transfer puree to stock pot add basil, oregano, sugar, and pepper (red pepper flakes if using) and bring to a slow boil over medium heat .
- Reduce heat to simmer and continue to cook 2.5 hours. (Sauce will turn bright red to a dark red/orange and thicken up) Stir occasionally. Taste! If the sauce is too sweet for you, add white wine vinegar by the teaspoon (this will cut the sweet).
- Serve over pasta, or your favorite recipes that include marinara sauce.
- ENJOY with loved ones!
- Any leftovers can be frozen.
Nutrition Facts : Calories 175.8, Fat 5.8, SaturatedFat 0.8, Sodium 419.1, Carbohydrate 30.2, Fiber 7.7, Sugar 20.9, Protein 5.7
MARINARA SAUCE
This is a family recipe usually served in summertime when basil is plentiful.
Provided by ELEANOR1052
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 35m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 159.4 calories, Carbohydrate 10.7 g, Fat 10.5 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 1.5 g, Sodium 730.8 mg, Sugar 1.2 g
ALL-PURPOSE MARINARA SAUCE
I use this recipe for marinara sauce as a base for all my pasta dishes. You can use the sauce 'as is' for a meatless spaghetti sauce. Or you can add just about any meat or seafood to add variety to your meals. In addition, you can add kidney beans and your favorite ingredients to make a super chili. My kids eat this pasta sauce like no other. They are happy campers when the house is filled with the aroma as this sauce is cooking.
Provided by Ed Haley
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara
Time 55m
Yield 48
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large pot over medium heat, and cook the garlic until lightly browned. Drain excess oil. Mix in the whole tomatoes, diced tomatoes, green chiles, tomato paste, capers, green olives, parsley, portobello mushroom caps, horseradish, habanero sauce, and sugar. Season with Italian seasoning, oregano, and cumin. Cover, and bring to a boil. Reduce heat to low, and simmer 25 minutes.
Nutrition Facts : Calories 41.3 calories, Carbohydrate 6 g, Fat 1.7 g, Fiber 1.4 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 400.5 mg, Sugar 3.5 g
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