THE BEST MARINARA SAUCE
I developed this recipe with a friend to make the most of a bumper crop of tomatoes. Now we like to make huge batches-we're talking 220-pounds-of- tomatoes huge-and then give jars along with a pound of pasta as gifts around the holidays. Knowing this sauce is made from the heart with the best possible ingredients makes me feel good about giving it to my family and friends. -Shannon Norris, Cudahy, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 9 cups
Number Of Ingredients 11
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.
Nutrition Facts : Calories 131 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 348mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 6g fiber), Protein 5g protein.
SUNDAY STASH MARINARA SAUCE
This simple, flavorful tomato sauce is a weeknight savior. Make a big batch and stash it in the freezer. Add to pastas, braises, soups, and stews in the weeks to come.
Provided by Anya Hoffman
Categories Sauce Garlic Onion Oregano Tomato Small Plates Kid-Friendly Sunday Stash
Yield Makes about 12 cups
Number Of Ingredients 7
Steps:
- Heat oil in a large pot or Dutch oven over medium. Cook onion and garlic, stirring occasionally and being careful not to let brown, until aromatic, about 3 minutes. Add oregano and stir to combine. Using your hands, crush tomatoes and add to pot along with juices; season with 4 tsp. salt and 1 1/2 tsp. pepper.
- Bring to a boil, then reduce heat and bring to a gentle simmer. Cook, uncovered, stirring occasionally, until sauce is reduced slightly, about 1 hour. Remove from heat and blend with an immersion blender until smooth. Season with salt and pepper.
- Do Ahead: Sauce can be made 5 days ahead. Store in an airtight container and chill, or freeze up to 6 months.
MARINARA SAUCE
Make classic marinara sauce at home with this easy recipe by Giada De Laurentiis from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Time 1h20m
Yield 2 quarts
Number Of Ingredients 9
Steps:
- In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
FRESH TOMATO SAUCE
Preserve part of the summer season: Gather as many just-picked tomatoes as you can find, cook up a big pot of sauce, and stow containers of it in your freezer. If you like your sauce sweet, or if your tomatoes are too acidic, add a tablespoon or two of sugar once the sauce is finished cooking.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h30m
Yield Makes 9 cups
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil; meanwhile, prepare a large bowl of ice water. With a paring knife, core tomatoes, and score an X on the bottoms. Working in batches, carefully lower tomatoes into boiling water; when skins begin to split (30 to 60 seconds), use a slotted spoon to transfer tomatoes to ice water.
- When tomatoes are cool, remove skins (use a paring knife, if necessary), and discard. Halve tomatoes. Remove seeds with a spoon, and discard. Finely chop tomatoes.
- In a Dutch oven (or other large pot), heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is soft, 4 to 5 minutes. Add tomato paste; cook, stirring, until slightly darkened, 1 to 2 minutes.
- Add tomatoes, and stir to combine. Bring mixture to a boil; reduce heat to medium-low. Cover, and simmer, stirring occasionally, until thick and saucy, about 1 1/2 hours. Season with salt and pepper. Use immediately, or freeze in airtight containers up to 3 months. Thaw at room temperature or in microwave before warming.
Nutrition Facts : Calories 116 g, Fat 5 g, Fiber 4 g, Protein 4 g
SAN MARZANO PERFECT MARINARA SAUCE RECIPE
Instructions are for a Big Batch of Marinara Sauce utilizing a huge can of Nina San Marzano Tomatoes 106 ounces which you can purchase for less than four dollars at Costco. The price of yearly membership is worth it just to be able to buy these cans of tomatoes. When you open up this can look at how beautifully bright red the tomatoes are. Also, note that there is a nice beautiful tomato sauce not a watered down version like you find in most canned tomatoes. After I tried the San Marzano tomatoes I couldn't go back to regular canned tomatoes. This is a very flavorful simple marinara sauce. I usually make up a batch when I'm making lasagna and then the extra sauce goes into the freezer to use later. Don't rate this recipe negatively if you choose to make it with other types of tomatoes rather than San Marzano. I have received so many complements on my sauce. Try this you won't be sorry. Credit for this recipe goes to: pasta-recipes-by-italians.com
Provided by chefRD
Categories < 4 Hours
Time 1h40m
Yield 10-12 cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- Open the can of Nina San Marzano tomatoes, being very careful since the large size of the can makes it awkward. The lid is very sharp be careful not to cut yourself. Pour the tomatoes into a large pot. Mash them a few times with your potato masher and set aside.Slice your garlic with a garlic slicer or use a sharp paring knife to cut very thin slices.
- Now you'll need a fairly large saute pan. Heat about ¼ cup of the olive oil in the pan on medium and then add the sliced garlic. Saute only until golden brown. (Be careful not to burn it, there is nothing worse than burnt garlic. Watch your heat if it's too hot it can burn the garlic almost instantly. If you do burn the garlic you might as well start all over again.) Then add the crushed garlic, splash with some white wine if desired and saute for just a little longer.
- Remove the saute pan from the heat and pour the garlic mixture into the large pot with the tomatoes. Pour in the remaining olive oil, salt and simmer uncovered for approximately 60 to 90 minutes. When the sauce has reduced to the thickness you like, remove from heat and add the freshly cut basil and stir.
- There is a common misconception that you should cook the family recipe for pasta sauce "all day". Not this marinara sauce recipe!
Nutrition Facts : Calories 208.6, Fat 18.4, SaturatedFat 2.5, Sodium 746.9, Carbohydrate 11.4, Fiber 2.7, Sugar 6, Protein 2.3
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