EASY 1-POT MARINARA SAUCE
Easy, 1-pot marinara sauce that's rich in flavor, color, and nutrients. Simply seasoned, cooked low and slow, and perfect for any Italian dish!
Provided by Minimalist Baker
Categories Sauce
Time 50m
Number Of Ingredients 10
Steps:
- Heat a large pot over medium-low heat. Once hot, add oil (or water) and garlic. Sauté briefly for 1 minute, stirring frequently, until barely golden brown. Then add tomatoes, oregano, coconut sugar, salt, and pepper flake.
- Bring to a simmer over medium heat. Then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally. Then add basil and stir. Cook for 5 minutes more.
- Taste and adjust flavor as needed, adding more salt for saltiness, oregano or basil for freshness/herbed flavor, pepper flake for heat, or coconut sugar for sweetness. At this time, you can also choose to add nutritional yeast and/or tomato paste for more depth of flavor and richness (optional, but I usually add both).
- If the sauce has thickened too much at this point, thin with a little water. Although I prefer mine thicker and leave it on the thick/chunky side.
- Serve with your favorite Italian dishes, such as Eggplant Roll-Ups, Eggplant Lasagna, Chickpea Bolognese, Spaghetti Squash Lasagna, or Veggie Meatballs. Or simply over a serving of cooked pasta of choice or spaghetti squash.
- Store cooled leftovers in the refrigerator up to 1 week, or in the freezer up to 1 month.
Nutrition Facts : ServingSize 1 half-cup servings, Calories 37 kcal, Carbohydrate 4.4 g, Protein 0.8 g, Fat 2.1 g, SaturatedFat 0.3 g, Sodium 171 mg, Fiber 1.1 g, Sugar 3.2 g
BIG POT MARINARA SAUCE - EASY PEASY
This is so good I refuse to buy marinara or spaghetti sauce from the jar now. I make this and freeze the leftovers and we get about 5-6 meals from each batch. My husband likes to pour this over baked chicken breasts and tops with provolone cheese. Its very versatile.
Provided by val rollheiser
Categories Pasta
Time 2h
Number Of Ingredients 12
Steps:
- 1. I make this during canning season so at this point I have already peeled seeded and chopped my tomatoes and they are cooking on med-low with the 2 bay leaves in large pot for about an hour to thicken them up. (I do leave some seeds in my marinara)In the winter I use 4 quarts of home canned tomatoes.
- 2. Chop up the onions, carrots and celery.
- 3. In a large skillet combine and cook onion, celery, and carrots in the olive oil until tender - about 20 minutes.
- 4. Add garlic and stir. Remove from heat.
- 5. Add celery, carrots and onion mixture to the pot of tomatoes. Cook for 10 minutes. Remove bay leaves.
- 6. I use a Immersion blender to puree the marinara right in the pot. We like ours with little veggies pieces but you could blend until smooth.
- 7. Add your oregano marjoram and basil to the pot and cook to your desired consistency.
- 8. Serve over hot pasta. This makes a big pot. I freeze the leftovers after the sauce has cooled. This recipe usually gets us 5 meals and we have a 4 people family.
EASY MARINARA SAUCE
A simple and flavorful marinara sauce that can be used instead of store-bought spaghetti sauce. I like it served hot over cooked pasta and topped with fresh-grated Parmesan cheese.
Provided by Debs Recipes
Categories Sauces
Time 55m
Yield 2 1/2 cups, 5 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, sauté garlic and onion in olive oil until onion is tender.
- Stir all remaining ingredients in with onion mixture; heat to boiling; reduce heat and simmer, uncovered, for 45 minutes, stirring occasionally.
- Carefully puree hot sauce in in a food processor or blender; serve hot over cooked pasta and top with fresh-grated Parmesan cheese.
Nutrition Facts : Calories 60.9, Fat 3.1, SaturatedFat 0.4, Sodium 125, Carbohydrate 8.2, Fiber 2.4, Sugar 4.9, Protein 1.6
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