Another Tasty Marinara Sauce Food

MARINARA SAUCE

Steps:

• In a food processor, blend together tomatoes, tomato paste, parsley, garlic, oregano, salt and pepper. Blend until smooth.
• Saute the onions and then add to the tomatoes sauce. Then add the white wine.
• Simmer for 30 minutes, stirring occasionally.

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.

SEAFOOD MARINARA PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Heat another tablespoon of olive oil in a large skillet over medium-low heat. Stir in diced tomatoes and green onion; cook and stir until the tomatoes have softened. Stir onion mixture into the tomatoes, then add crushed tomatoes, tomato paste, oregano, and thyme. Simmer for 5 minutes. Stir in mussels and shrimp, then pour in the wine and lemon juice. Cover and increase heat to high. Cook until shrimp have turned pink and mussels have opened, discarding any that have not opened. Serve over pasta and garnish with lemon wedges.

HOMEMADE ITALIAN MARINARA SAUCE

Steps:

• Saute onions in olive oil on medium-high heat until browned and translucent, approx. 10 minutes.
• Add minced garlic and saute for another minute.
• Add wine, stir to life any browned onions/garlic from bottom of the pot, and simmer for a couple of minutes.
• Add tomatoes, half of the herbs, salt, pepper, and crushed red pepper. Stir, and let simmer on low heat for 3 hours, stirring and tasting occasionally. Add seasoning as needed.
• If sauce is looking too thin, leave lid ajar for a while.
• During the last 10 minutes of cooking, add rest of the herbs.

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.

MARINARA

Steps:

• In a large saucepan, heat oil over medium-high heat. Add onions; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until thickened and flavors are blended, 30-45 minutes, stirring occasionally and breaking up tomatoes with wooden spoon.

ANOTHER MARINARA SAUCE

Steps:

• Pour tomatoes and juice into strainer set over large bowl. Open tomatoes with hands and remove and discard fibrous cores; let tomatoes drain excess liquid, about 5 minutes. Remove 3/4 cup tomatoes from strainer and set aside. Reserve 2 1/2 cups tomato juice and discard remainder.
• Heat olive oil in large skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes. Add garlic and oregano and cook, stirring constantly, until garlic is fragrant, about 30 seconds.
• Add tomatoes from strainer and increase heat to medium-high. Cook, stirring every minute, until liquid has evaporated and tomatoes begin to stick to bottom of pan and brown fond forms around pan edges, 10 to 12 minutes. Add wine and cook until thick and syrupy, about 1 minute. Add reserved tomato juice and bring to simmer; reduce heat to medium and cook, stirring occasionally and loosening browned bits, until sauce is thick, 8 to 10 minutes.
• Transfer sauce to food processor (or transfer to saucepan and insert immersion blender, and add reserved tomatoes; process until slightly chunky, about eight 2-second pulses. Return sauce to skillet and add basil and extra-virgin olive oil and salt, pepper, and sugar to taste.
• Freeze remainders.

30 BEST HOMEMADE PASTA SAUCES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a pasta sauce in 30 minutes or less!

CLASSIC MARINARA SAUCE

Steps:

• Heat a 4 quart saucepan over medium low heat. Add olive oil. Once shimmering, add onion, celery, and carrots and sprinkle with a pinch of salt. Sauté for ~8 minutes or until onions turn translucent. Add garlic and cook for 2 more minutes.
• Add wine to the pan and scrape up any brown bits that are stuck to the pan. Simmer 2-3 minutes or until wine is mostly evaporated.
• Add tomatoes, Italian seasoning, sugar, red pepper flakes, and 1 teaspoon of salt. Use ¼ cup of water to rinse out the tomato cans and add to pan. Bring to a boil, then partially cover and simmer for 45-60 minutes.
• Season with additional salt to taste. Blend for a smooth sauce or leave as is, and use for pizza, pasta, and more. Enjoy!

ANOTHER TASTY MARINARA SAUCE

Steps:

• Heat pan, on medium heat and olive oil and garlic, sauteing for 3 minutes.
• Add parsley, onions and tomatoes to garlic oil and stir well.
• Next add the bay leaf, salt, pepper and sugar, bring to a boil, cover and simmer on low heat for 20 minutes.
• Garnish with basil and use in your favorite dish.

HOMEMADE MARINARA SAUCE WITH FRESH HERBS

Steps:

• Cut onion and carrot into chunks. Trim tops from fennel, then cut fennel in half lengthwise, cut out dense core in a V, and cut bulb into chunks. Pulse vegetables and half the garlic cloves in a food processor until finely chopped, but don't pulse so much that you create a puree. Chop remaining garlic by hand and set aside.
• Heat a large frying pan over medium-high. Add 2 tablespoons olive oil, and when it's hot, add vegetables from food processor. Season with 1 teaspoon salt. Cook, stirring frequently, until vegetables are soft and fragrant but not browned, about 10 minutes.
• Add reserved chopped garlic to vegetables and cook until softened but not browned, another 2 minutes. To create deeper flavor, ''toast'' the tomato paste: Scoot the vegetables to one side of the pan, drop in the tomato paste, and cook it while scraping and stirring until it has browned slightly, about 5 minutes.
• Stir in both types of tomato and the 1/4 cup olive oil. Then stir in 1 teaspoon sugar, 1/2 teaspoon red pepper flakes, and the rosemary sprigs. Stack basil leaves, roll, cut crosswise into shreds, and add them to sauce.
• Adjust heat so sauce bubbles gently. Cover pan and cook sauce 45 minutes, stirring occasionally.
• Remove lid and continue to simmer until sauce reduces and thickens slightly, another 30 minutes, stirring frequently and scraping around sides of the pan.
• Taste sauce and add more salt or red pepper flakes; or if sauce still seems acidic, add a pinch of sugar. Remove rosemary sprigs and discard, but don't worry about rosemary needles that will have fallen off. They are soft and tasty now!
• Serve marinara with any pasta shape, soft polenta, or meatballs; or use as a pizza topping. Store in refrigerator up to 5 days, or freeze up to 2 months.

PASTA BAKE WITH GROUND BEEF AND MARINARA SAUCE

Steps:

• Preheat the oven to 400F.
• Boil the pasta according to the package directions to al dente (firm to the bite).
• In a deep pan heat up the oil to medium high. Then add the chopped onion and cook until slightly soft and translucent. Next add the ground meat and break it to small chucks. Stir and cook until the meat is no longer pink. Then add the shredded carrot, chopped garlic, salt and pepper and the dry oregano to the pan. Cook for 2 minutes while stirring.
• Finally add the marinara, the drained pasta and half of the chopped fresh basil.
• Then stir and transfer it to oven safe dish (I used a dish that was 13 x 5 inches). Top it with the shredded mozzarella cheese.
• Bake for 20 minutes or until the cheese is melted and bubbling. Allow the pasta to cool down slightly before serving.

25 EASY ITALIAN PASTAS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Italian pasta dish in 30 minutes or less!

HOMEMADE MARINARA SAUCE

Steps:

• Add the tomatoes with their juices into a blender and blend until almost smooth.
• In a large, heavy-bottomed saucepan or Dutch oven, heat the oil over medium heat. Add the onion and saute until tender, stirring frequently, about 8-10 minutes. Add the garlic and cook for another minute or two, until fragrant.
• Stir in the pureed tomatoes, tomato paste, oregano, sugar, salt, and pepper.
• Bring to a simmer, then reduce the heat to low and simmer for 20-30 minutes, or until it reaches your desired consistency.
• Stir in the fresh basil and serve over spaghetti or your favorite pasta, or use on pizza, for dipping breadsticks or appetizers, etc.