BEST ITALIAN MARINARA SAUCE RECIPE
How to make the best, authentic Italian Marinara Sauce recipe from scratch, with organic San Marzano tomatoes, garlic and fresh basil.
Provided by Florentina
Categories Main
Time 1h5m
Number Of Ingredients 8
Steps:
- Heat a heavy bottom large pot on medium low flame. Add a lug of olive oil and the diced onion with a pinch of sea salt. Cook for about 10 minutes until traslucent taking good care not to burn it.
- Stir in the minced garlic and let it infuse the oil for about 30 seconds.
- Use your hands and crush the tomatoes as you add them to the pot with the onion and garlic. Rustic chunks are what we are after.
- Add the bay leaf and the 4 sprigs of basil then bring everything to a gentle simmer. Partially cover with a lid and cook down until reduced and thick to your liking. About an hour or so. Stir a few times making sure the sugars from the tomatoes don't stick to the bottom.
- After the sauce has reduced season to taste with the sea salt. Discard the bay leaf and basil sprigs.
- Finish with a drizzle of extra virgin olive oil and the reserved fresh basil. Serve with your favorite pasta to transfer to jars and refrigerate up to one week.
Nutrition Facts : Calories 753 kcal, Carbohydrate 152 g, Protein 34 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 2727 mg, Fiber 39 g, Sugar 91 g, ServingSize 1 serving
REAL AUTHENTIC ITALIAN TOMATO SAUCE (NO CAN'S HERE)
Here's the deal....if you want REAL authentic Italian tomato sauce, you've come to the right place. Sure you can save yourself all the time by opening a couple cans of diced/peeled tomatoes, but then again, that's not authentic at all. You can freeze this sauce for later use. This sauce is perfect for anything that requires a tomato sauce: e.g. spaghetti, lasagne, pizza sauce, etc. My girlfriend learned this authentic recipe while living in Italy for several years. It's simple, but takes a lot of time and a lot of love, but its well worth the effort! This is for your free Saturday or Sunday when you will be in the house for the day. Add more tomatoes, garlic, or basil if you wish. There really is no set amount for each of these, but I do suggest a minimum of 10 whole red ripe tomatoes, and a minimum of 5 garlic cloves. Add some crushed red pepper to give it a kick if you wish. This recipe is the rundown of how I make the sauce now. It took me several attempts to really master this, but once you get it down you can make more tomatoes at a time. I usually work with two pots and start out with 10 in each pot, skin all the tomatoes in both, combine and start more in the empty pot to really make a large pot to freeze. The local vegetable stand sells 25 lb. baskets for $9 while in season. We do 50 lbs. a week for a month, so we can freeze and have great sauce all during the winter. I'm going to put this makes 4 servings, but I'm really not sure. The amount of sauce used per person differs.
Provided by iN TRAiNiNG
Categories Sauces
Time 7h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Wash, and core tomatoes. I also like to cut the little "nub" off of the bottom of the tomato. Just the nub, and this will make it easier to remove the skins from the tomatoes.
- Place whole tomatoes in a large pot and drizzle 2 tablespoons of extra virgin olive oil over tomatoes. Place lid on pot and heat over medium.
- After about 15 minutes give the tomatoes a stir (I use a fork to do this), ensuring not to break them up. This moves the ones on top to the bottom to help the skins to become loose and to prevent burning any skins. Cover and allow to cook for 15 more minutes.
- After 15 minutes, take a fork and fish out a tomato from the bottom. Keeping the tomato in the pot, use two forks, or a fork and wood spoon to start removing the skins. If you like, you can take the tomato out and place on a plate or in a bowl to do this, just make sure you keep the juices. If the tomatoes are not fully ready to be skinned, put the lid back on and check every 5 minutes. (This is the most time consuming part, but once you get the hang of it, it becomes really simple.).
- After all or most of the skins have been discarded, lower the temperature to medium low and allow to simmer uncovered. This is simply stewed tomatoes at this point.
- Once an hour, check the sauce and stir thoroughly. Using a wooden spoon, start to break up the tomatoes over the period of checking them. (Note: Don't break them all the way up on the first, second of even third time of checking them. Break them down over time).
- After about 5 hours, smash all tomatoes with whatever instrument you can find that will work. Add garlic cloves whole, use more than 5 if you like, I DO! (Do not mince/chop garlic) Allow to simmer for another hour. (Note: If you feel the sauce has reached your desired consistency or is nearing, you can add the garlic earlier).
- After 1 more hour, the garlic should be soft enough to smash easily on the side of the pot and the garlic will literally disintegrate into the sauce. If sauce is at your desired consistency, you can remove from the hot eye at this point and go to the next step, if you like your sauce a little less runny, or thicker, leave on and continue to monitor to your liking.
- Once the sauce is to your desired consistency, remove from heat and add 1 cup of fresh basil leaves, stir. Fresh is important to making really good sauce. Salt to taste. If you like a little spice, add some crushed red pepper.
Nutrition Facts : Calories 123, Fat 7.5, SaturatedFat 1, Sodium 16.6, Carbohydrate 13.5, Fiber 3.9, Sugar 8.2, Protein 3.3
AUTHENTIC ITALIAN TOMATO SAUCE
This is a recipe I got from my father who got it from a little old lady he knew from Italy. I always simmer this sauce with my meatballs (recipe posted). You can also add sausage if you like. This sauce is to die for!!!!
Provided by InMemoryofBrats
Categories Sauces
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, sauté onion and garlic in olive oil.
- Empty plum tomatoes into large bowl and squash with your hands.
- Add all ingredients (including any meatballs or sausage you want to add) to pot and simmer for 3 hours.
Nutrition Facts : Calories 145.4, Fat 6.6, SaturatedFat 1.2, Cholesterol 1.8, Sodium 308.8, Carbohydrate 21, Fiber 4.1, Sugar 12.6, Protein 4
PERFECT POMODORO SAUCE
This is your basic Italian/American red sauce. Nothing fancy, but perfect every time. This is the sauce to use for all of your dishes - Pasta, Baked Ziti, Parmigiana, ect. It is not acceptable for pizza sauce, as Pizza sauce in Italy is rarely cooked prior to being put on the pizza. This can be the base for a great ragu or traditional Italian/American meat sauce. The sugar is left up to one's personal taste. Some Italians use sugar (don't argue, I have witnessed it first hand). It all depends on the tomatoes... taste them and you be the judge. And you want to finely mince your onion and garlic so they melt into the sauce.
Provided by sjf17x
Categories Penne
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Start off by mincing the onions. They must be as small as possible. Set aside in a bowl.
- Mince the garlic, then form a garlic paste.
- **Note** To form a garlic paste, mince garlic, add some sea or kosher salt and olive oil, and use the back end of a chef's knife to work the garlic into a paste.
- For the whole tomatoes, remove each tomato by hand and place into a food processor. Leave puree in the can. Pulse the tomatoes until crushed, leaving some texture. Strain through a fine mesh sieve - you'll remove about 1 cup of water. Discard the water and add crushed tomatoes back to puree in the can. Set aside.
- In a sauce pot, heat olive oil over medium heat. Cook onions and garlic for about 3-5 minutes, or until garlic begins to smell like it's roasted. It should just start to be taking on color. This step is very important and one where you have to go by the smell rather than the color of the garlic. Once you begin to smell that roasted garlic smell, the onion/garlic is ready. Stir constantly.
- Add tomato paste and stir, cooking the paste for 1 minute.
- Add wine and stir. The wine should instantly thicken, due to the tomato paste. Cook for 2-3 minutes. It is not necessary to reduce.
- Reduce heat to medium/low.
- Add red pepper flakes, oregano, salt, pepper and sugar. Stir and cook briefly for 1 minute.
- Add the tomatoes you pureed and the crushed tomatoes. Stir, cover pot and allow to cook for 20 minutes.
- After 20 minutes, taste and adjust seasoning if necessary. Sauce can be cooked longer, but I prefer a more vibrant tomato taste. The longer you cook it, the more rich the tomato flavor will become. This is totally personal preference. After 20 minutes, my pasta water is boiling away and I start cooking the pasta.
- When your pasta is finished cooking, reserve 1 cup of the pasta water. I always add at least 1/4 cup of the pasta water to the sauce. It helps the sauce stick to the pasta.
- Tips on pasta - never, never, never, never add oil to the water and never rinse your cooked pasta. The pasta can be drained and added directly to the sauce, or add your drained pasta to a bowl and toss with 1 cup of your tomato sauce.
- Add basil to sauce right before serving, as basil looses it's flavor immediately from the heat. Also do a final seasoning adjustment, if necessary right before serving. I like to add a drizzle of good quality extra virgin olive oil and an extra pinch of red pepper flakes.
- I cannot stress enough the steps are important, and this generally takes me 15 minutes max to put together -- but all ingredients are personal choice. Add more or less of whatever you like.
Nutrition Facts : Calories 380.2, Fat 28.1, SaturatedFat 3.9, Sodium 887.8, Carbohydrate 27, Fiber 6.8, Sugar 7.5, Protein 5.6
SUGO DI POMODORO (AUTHENTIC ITALIAN TOMATO SAUCE)
This is a basic recipe for authentic Italian tomato sauce flavored with extra-virgin olive oil, garlic and basil. Toss with your favorite pasta or use for pizza, gnocchi and more.
Provided by SilviaG
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a saucepan over low heat. Add onion and garlic. Cook and stir until soft and translucent, about 5 minutes. Add passata, basil, and salt. Cover and simmer over medium heat, stirring occasionally, until tomato sauce has thickened, about 20 minutes. Remove garlic halves before serving.
Nutrition Facts : Calories 152 calories, Carbohydrate 20.8 g, Fat 7.4 g, Fiber 4.8 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 303.6 mg, Sugar 2.4 g
DEFALCO'S AUTHENTIC ITALIAN TOMATO SAUCE
Provided by Guy Fieri
Time 3h20m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a large pot over medium-high heat. Add the garlic, sausages and onions and cook until lightly brown.
- Add the crushed San Marzano tomatoes and 1/2 can water, bring to a simmer. Add the tomato puree, 1/2 can of water and simmer again. Repeat with the tomato sauce, again adding 1/2 can of water and bring the sauce to a simmer. Add the tomato paste and cook through.
- Add the basil, parsley, marsala wine, pepper, salt and sugar into the pot and stir. Simmer for 2 to 3 hours, stirring frequently.
PASTA POMODORO
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat a medium saucepan over medium heat. Add the 1/4 cup olive oil and heat until hot. Add the onions, garlic and a large pinch of salt. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
- Stir in the red pepper flakes and tomatoes and season with salt and black pepper. Tie the oregano and thyme together with a piece of butcher's twine, then add to the sauce. Bring to a simmer.
- Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti 2 minutes less than the time indicated in the package directions. Remove the herb bundle from the sauce and discard.
- Add the spaghetti to the warm sauce along with 1/4 cup of the pasta water. Let the spaghetti finish cooking in the sauce, stirring occasionally, 2 to 3 minutes.
- Remove from the heat and stir in the butter, basil leaves and a good drizzle of extra-virgin olive oil. Serve with freshly grated Parmesan over the top.
THE BEST ITALIAN POMODORO SAUCE
Healthy, light and refreshingly good! Copycat of Italianni's restaurant best selling pasta dish. Believe me, you wont taste the anchovies here. Enjoy!
Provided by shygirl
Categories European
Time 1h5m
Yield 6 , 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large pan, saute garlic in olive oil till fragrant.
- Add in onions cook till softened.
- Dump in the whole can of anchovies including its oil.
- Keep stirring till dissolved.
- Add in the tomatoes, you can use hand emulsion blender to puree it.
- Simmer 10 minutes then add sugar.
- On low heat, allow to simmer 30 to 45 minutes till flavor concentrates.
- Add in basil, correct seasoning and simmer another 5 to 10 minutes.
- Add in 2T parmesan cheese.
- You can stop here or add cream like what my kids like.
- Turn off heat and pour over cooked angel hair pasta.
- Garnish with more basil leaves and grated parmesan cheese.
- Dig in!
Nutrition Facts : Calories 473, Fat 11.3, SaturatedFat 1.8, Cholesterol 2, Sodium 682.3, Carbohydrate 81.3, Fiber 5.7, Sugar 16.8, Protein 14.1
POMODORO SAUCE
Steps:
- In a saucepan over medium heat, saute garlic and onion in oil for 2 minutes. Add tomatoes and herbs, continue to cook for 5 minutes until the tomatoes soften. Season with salt, pepper and sugar. Serve with cheese and herb ravioli.
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