SPICY MARINARA SAUCE
Provided by Tia Mowry
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Set a Dutch oven over medium heat, add the olive oil and heat until hot. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, tomato paste, oregano, salt and pepper and stir. Bring to a boil. Reduce the heat, cover and let simmer for about 10 minutes. Add the red wine and chile flakes in the last 2 minutes of cooking.
5 MINUTE SPICY MARINARA SAUCE
I had been looking for an easy marinara sauce. I adapted this for my taste (I don't like a lot of heat); but you can make it as spicy as you like by adding more red pepper flakes. It's great for using as a dipping sauce for veggies or bread. You can use it on pasta or pizza.
Provided by Kathy W
Categories Other Sauces
Number Of Ingredients 8
Steps:
- 1. Add olive oil to medium saucepan over medium heat.
- 2. Add garlic and crushed pepper to heated oil. When pepper snaps and garlic starts to sizzle, stir in crushed tomatoes.
- 3. Season with salt, pepper, sugar and Italian seasoning.
- 4. Reduce to a simmer and cook for 5 minutes and stir in parsley.
- 5. Adjust seasonings and serve.
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
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.)
FIVE MINUTE SPICY MARINARA
Make and share this Five Minute Spicy Marinara recipe from Food.com.
Provided by spatchcock
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Add olive oil to medium saucepan over moderate heat.
- Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes.
- Season sauce with salt, pepper, and Italian seasoning.
- Cook for five minutes and stir in parsley.
- Serve.
Nutrition Facts : Calories 124.3, Fat 7.2, SaturatedFat 1, Sodium 490.9, Carbohydrate 15.4, Fiber 3.5, Sugar 8.5, Protein 2.1
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- Prepare all ingredients, keep in mind that the main base for this sauce is canned tomatoes. Either get your favorite brand or try the one I have in the picture.
- Preheat olive oil in a pot, press garlic into the oil. As soon as garlic is golden, add remaining ingredients into the pot.
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- Pulse tomatoes in a food processor until a smooth purée forms. Heat oil and butter in a medium saucepan over medium-high. Add onion and cook, stirring, until golden and soft, 5–7 minutes. Add garlic and cook, stirring, until softened but not brown, 1–2 minutes. Add tomato paste, sugar, and red pepper flakes; cook, stirring, until sugar dissolves, about 2 minutes. Add tomato purée and season with salt. Reduce heat and simmer, stirring occasionally, until sauce has thickened, 15–20 minutes.
- Do Ahead: Sauce can be made 3 days ahead. Store in an airtight container and chill, or freeze up to 2 months.
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