GARLIC AND HERB MOZZARELLA STICKS WITH MARINARA DIPPING SAUCE
Provided by Ree Drummond Bio & Top Recipes
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat 1 inch of oil in a deep pan to 330 degrees F.
- Place the flour in a shallow dish, season with salt and pepper then stir. Beat together the egg with salt and pepper in a second shallow dish. Place the finely crushed garlic and herb pita chips in a third shallow dish. Dip each cheese stick half in flour, shaking off the excess, then in the egg, then repeat the flour and egg. Lastly, dip each in the pita chips, pressing to coat. At this point, freeze for 15 minutes to firm the sticks before frying.
- Combine the marinara, cream and pesto in a small sauce pot. Stir and heat through.
- Fry the mozzarella sticks in the hot oil, turning, until golden brown on all sides, about 30 seconds. Remove to a paper towel-lined plate. Serve immediately with the dipping sauce.
MARY'S SAVORY MARINARA SAUCE
This is my mom's delicious marinara sauce recipe that she kindly provided to me. I have fond memories of her making this sauce often and filling the entire house with its wonderful aroma. It has a savory tomato-y taste, a nice hint of basil, and goes well with all types of pasta (including lasagna). I also like to use it for homemade meatball heroes. I hope that you all will enjoy it as much as we do!
Provided by someone named antoi
Categories Sauces
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Saute the garlic and onion in oil in a large pot over a medium heat until they are transparent but not browned. Add a 1/2 teaspoon each of dry oregano and basil to the onion and garlic while sauteing.
- Once the onions and garlic are transparent, add all of the tomato products, the hot water, the rest of the dry herbs, and the fresh basil leaves to the pot and mix everything together well.
- If you'd like, you can add meatballs and/or sweet Italian sausage to the sauce at this point.
- Adjust the flame to a low heat and let the sauce cook for about 2 1/2 hours, stirring occasionally.
- After the 2 1/2 hours, add the sugar and cook for another 45 minutes.
- Serve over your favorite pasta and garnish with more basil leaves, if desired. Leftovers can be frozen and reheated on the stove later.
VEGETARIAN MARINARA SAUCE
After much experimentation, I came up with a very tasty vegetarian sauce that can be used with several types of foods. The spice and herb combination gives the sauce a delighful touch.
Provided by William Uncle Bill
Categories Sauces
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- In a large frying pan, heat olive oil; add garlic, onions and saute' until onions are transparent, about 5 minutes, stirring frequently.
- Add diced sweet red pepper, diced green pepper and saute' for an additional 1 minute.
- Transfer mixture to a large heavy bottom cooking pot.
- Add diced carrots, canned mushrooms (including liquid), tomatoes (including liquid), tomato paste, oregano, dried basil, fresh basil, spicy Italian seasoning, bay leaves, celery, sugar, salt and black pepper Bring sauce to boil; reduce heat and simmer, partially covered for 40 minutes, stirring occasionally.
- Sauce should be smooth when cooked.
- Adjust seasonings to taste.
- Remove bay leaves and discard.
- Serve sauce over pasta or pasta with saute'ed fresh vegetables, chicken or veal.
- This sauce may be canned while it is hot.
- Follow canning instructions carefully.
- It also freezes well in plastic containers.
- If you desire a meat sauce, add 1 1/2 pounds of extra lean ground round; firstly fry ground round for about 5 minutes, discard any fat and add to sauce just after the tomatoes.
Nutrition Facts : Calories 128.8, Fat 5.8, SaturatedFat 0.8, Sodium 759.5, Carbohydrate 18.2, Fiber 4.8, Sugar 9.2, Protein 4.1
COOKING LIGHT'S BASIC MARINARA SAUCE
This sauce consists mostly of pantry staples. Keep canned crushed tomatoes on hand, and you can prepare a batch of sauce any time. For the best taste, look for chunky tomatoes without added herbs or spices. Buy low-sodium or no-salt-added tomatoes so the finished sauce tastes more of tomatoes than salt. Cento and Eden Organic brands are recommened. Because marinara is a long-simmered sauce, dried herbs are best. They soften and maintain more flavor during the long cook time. Crumble them in your palm to release more of their tasty essential oils. The slow heat will compromise the delicate, fruity flavor of expensive extra virgin olive oil. Regular olive oil will work nicely in the marinara. Rely on a large Dutch oven or stockpot because this recipe makes enough sauce for several meals. Cook at a low simmer - just a few bubbles every few seconds will yield the deepest taste. October 2007
Provided by JackieOhNo
Categories Sauces
Time 1h
Yield 12 cups
Number Of Ingredients 13
Steps:
- Heat oil in large Dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add sugar and next 7 ingredients (through fennel seeds); cook 1 minute, stirring constantly. Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally.
Nutrition Facts : Calories 127, Fat 4.3, SaturatedFat 0.7, Sodium 664.5, Carbohydrate 21.3, Fiber 4.7, Sugar 3.2, Protein 4.7
MARINARA SAUCE WITH FRESH HERBS
Steps:
- In a heavy 2-quart saucepan, heat the olive oil over medium heat and sauté the garlic and red pepper flakes for 1 to 2 minutes. Be careful not to brown the garlic. Add the wine and simmer for 10 to 12 minutes, or until the wine is reduced by half.
- Reduce the heat to low, add the tomatoes, and simmer, partially covered, for 20 minutes, stirring occasionally. Add the basil, oregano, and anchovy paste. Stir the sauce and taste for seasoning, adding salt as needed. If the sauce is too acidic, add the sugar. (It will help round out the flavor of the sauce.) Stir and simmer the sauce for 1 to 2 minutes. For a thicker sauce, cook for an additional 10 minutes.
- Make Ahead
- The sauce will keep, covered, in the refrigerator for up to 7 days or in the freezer for up to 6 months.
CHUNKY MARINARA SAUCE
I love using Marinara Sauce on many different types of food,so I decided to can a few quarts for use later in the year.
Provided by Timothy H.
Categories Sauces
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- .
- Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently.
- Mix in diced tomatoes, tomato sauce, sugar, oregano and salt. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.OR.
- Scald jars,pour sauce in while hot. Process for 10 minutes at 5 lbs pressure.This will make about 2-3 quarts.
Nutrition Facts : Calories 52.4, Fat 2.5, SaturatedFat 0.3, Sodium 300.8, Carbohydrate 7.3, Fiber 1.8, Sugar 4.9, Protein 1.4
CHUNKY MARINARA SAUCE
You'll love this Marinara sauce! This is great with fried eggplant or meatballs. I'm sure you could add ground meat if you wanted to make a meat sauce.
Provided by CALEIGHSMOM
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently.
- Mix in diced tomatoes, tomato sauce, sugar, oregano and salt. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 6.9 g, Fat 2.4 g, Fiber 1.4 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 442.7 mg, Sugar 4.7 g
SWEET ITALIAN SAUSAGE MARINARA SAUCE
Make and share this Sweet Italian Sausage Marinara Sauce recipe from Food.com.
Provided by LearningKat
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil on medium-high heat in a large dutch oven.
- Add half of italian sausage and saute until golden brown.
- Remove cooked sausage and repeat with remaining sausage.
- Remove all sausage and set aside.
- Add chopped onions and minced garlic to pot. Turn heat to medium low and saute 5 minutes.
- Add tomato paste and saute until onions develop nice golden color. Stir frequently and WATCH CAREFULLY to make sure the tomato paste doesn't burn.
- Once the onions are golden, add the wine and stir, incorporating all of the brown bits from the bottom of the pan. Let simmer for 5 minutes.
- Add all remaining ingredients and browned sausage to pot and stir well.
- Turn heat to medium low and simmer 45 minutes.
Nutrition Facts : Calories 481.2, Fat 22.2, SaturatedFat 7.8, Cholesterol 68.1, Sodium 1911.8, Carbohydrate 29.2, Fiber 6.1, Sugar 7.7, Protein 41.6
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