SUPER SIMPLE MARINARA SAUCE
This marinara sauce recipe is the best! You'll only need 5 basic ingredients, and it's so easy to make. No chopping required! Recipe yields 2 cups sauce (enough for 8 ounces pasta); double if desired.
Provided by Cookie and Kate
Categories Sauce
Time 50m
Number Of Ingredients 8
Steps:
- In a medium, heavy-bottomed saucepan, combine the tomatoes (with their juices), halved onion, garlic cloves, olive oil, oregano and red pepper flakes (if using).
- Bring the sauce to a simmer over medium-high heat, then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of oil float free of the tomatoes. Stir occasionally, and use a sturdy wooden spoon to crush the tomatoes against the side of the pot after about 15 minutes has passed.
- Remove the pot from the heat and discard the onion. Smash the garlic cloves against the side of the pot with a fork, then stir the smashed garlic into the sauce. Do the same with any tiny onion pieces you might find. Use the wooden spoon to crush the tomatoes to your liking (you can blend this sauce smooth with an immersion blender or stand blender, if desired).
- Add salt, to taste (the tomatoes are already pretty salty, so you might just need a pinch). Serve warm. This sauce keeps well, covered and refrigerated, for up to 4 days. Freeze it for up to 6 months.
Nutrition Facts : ServingSize 1/2 cup marinara sauce, Calories 99 calories, Sugar 5.5 g, Sodium 228.8 mg, Fat 7.5 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 8.6 g, Fiber 4.2 g, Protein 1.8 g, Cholesterol 0 mg
SIMPLE MARINARA SAUCE
This is a simple marinara sauce, good over any pasta or on lasagna.
Provided by EIORE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium heat. Saute garlic until aromatic and tender. Stir in crushed tomatoes, tomato puree, oregano, parsley, Romano cheese, Parmesan cheese, bay leaves and onion powder. Reduce heat to low and simmer for at least 40 minutes.
Nutrition Facts : Calories 135.4 calories, Carbohydrate 18 g, Cholesterol 6.8 mg, Fat 6 g, Fiber 4.5 g, Protein 6 g, SaturatedFat 1.8 g, Sodium 618.5 mg, Sugar 5 g
CLASSIC MARINARA SAUCE
Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce - and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick. (Our colleagues over at Wirecutter have spent a lot of time testing skillets to find the best on the market. If you're looking to purchase one, check out their skillet guide.)
Provided by Julia Moskin
Categories quick, condiments, dips and spreads, sauces and gravies
Time 25m
Yield 3 1/2 cups, enough for 1 pound of pasta
Number Of Ingredients 6
Steps:
- Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
- In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
- As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
- Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 275 milligrams, Sugar 3 grams
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
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
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.)
EASY LIGHT AND LOVELY MARINARA SAUCE
This is my favorite Marinara to use on any pasta. Fast and flavorful and refined. Hope you like it too. Try it on top of my ravioli recipe, Recipe #rz.278638, or any of the fresh pastas! The yield really depends on how much water you add and how long you cook it down for. You can cut back on the oil or increase it. This sauce is very forgiving so make it your own and add what you like. If you add oregano you should cook it a little longer so the herb has a chance to flavor the sauce. Me? I like it very, very simple,
Provided by Secret Agent
Categories Vegetable
Time 25m
Yield 5 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- In a skillet, warm the olive oil on medium low and toss in the garlic. Saute the garlic until it is very fragrant and golden in color. Remove the garlic and discard or save for another use.
- Pour the liquid from the tomato can into the skillet but be careful of splattering. Stick your hand into the can and squeeze the tomatoes, discard any stem ends that are hard. Pour the crushed tomatoes into the skillet and heat through while you cook your pasta. Cook it down until it is the desired consistency. I don't like chunky thick pasta sauces so I cook mine down and even use my immersible blender to smooth it out. Cook it until it reaches a good consistency for what you are using it for.
- My mother always said that the sauce is ready when it doesn't foam any longer. It should only take 20 minutes to make, if that.
- Taste for seasoning, sauce your pasta and top with basil leaves.
Nutrition Facts : Calories 121.1, Fat 12.1, SaturatedFat 1.7, Sodium 201, Carbohydrate 3.5, Fiber 0.6, Sugar 1.6, Protein 0.6
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
More about "easy light and lovely marinara sauce food"
EASY MARINARA SAUCE (IN 15 MINUTES!) – A COUPLE COOKS
From acouplecooks.com
4.3/5 (6)Total Time 17 minsCategory SauceCalories 43 per serving
- In a large saucepan, place the crushed tomatoes, olive oil, balsamic vinegar, garlic powder, oregano, kosher salt, and whole basil leaves.
- If desired, pulse with a blender: All crushed tomato brands are different, and some may be chunkier than other. If you’d like, pulse the sauce a bit in a blender or immersion blend to get to the desired texture (we like ours a little chunky, but you could make it fully smooth too).
BEST AND EASIEST MARINARA SAUCE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
EASIEST HOMEMADE MARINARA RECIPE | THE RECIPE CRITIC
From therecipecritic.com
SIMPLE MARINARA SAUCE RECIPE - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
EASY MEATBALL RECIPES - I HEART NAPTIME
From iheartnaptime.net
MARINARA SAUCE THE EASY WAY | CHEF JEAN-PIERRE - YOUTUBE
From youtube.com
EASY HOMEMADE MARINARA SAUCE RECIPE | LIL' LUNA
From lilluna.com
HOMEMADE PIZZA SAUCE RECIPE - HOW TO MAKE HOMEMADE PIZZA …
From thepioneerwoman.com
EASY LIGHT AND LOVELY MARINARA SAUCE RECIPE - FOOD.COM
From pinterest.com
THE BEST MARINARA SAUCE RECIPE - EASY & QUICK - GIRL. INSPIRED.
From thegirlinspired.com
SEAFOOD SPAGHETTI MARINARA | RECIPETIN EATS
From recipetineats.com
EASY MARINARA - WAY BETTER THAN JARRED SAUCE IN ONLY 20 …
From youtube.com
BEST MARINARA RECIPE - HOW TO MAKE MARINARA SAUCE - DELISH
From delish.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
QUICK AND EASY MARINARA SAUCE - DINNER, THEN DESSERT
From dinnerthendessert.com
EASY LIGHT AND LOVELY MARINARA SAUCE RECIPES - EASY RECIPES
From recipegoulash.cc
HOW TO MAKE MARINARA SAUCE IN 5 STEPS (AND 20 MINUTES) - FOOD52
From food52.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love