Florence Fabricants Marinara Sauce Food

FLORENCE FABRICANT'S MARINARA SAUCE

Steps:

• Place sun-dried tomatoes in a bowl, add bottled water and set aside to soak 2 to 4 hours. Drain tomatoes, reserving 1 cup of the water.
• Place sun-dried tomatoes, plum tomatoes, basil, garlic, onion, maple syrup and olive oil in food processor, and process as fine as possible.
• Transfer 2 cups of the mixture to a blender. Add 1/2 cup of the reserved water, and blend, first on low speed, then high, until smoothly puréed. Add remaining tomato mixture about 1/2 cup at a time, stirring it in and blending after each addition, until tomato mixture is smooth and saucelike. If too thick, add a little additional reserved soaking water. Blend in lemon juice.
• Pulse in oregano and thyme. Season to taste with pepper.

MARINARA SAUCE

Steps:

• In a large 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 each of 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 leaves. 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.)

MARINARA SAUCE

Steps:

• Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.

MARINARA SAUCE

Steps:

• In a saucepan, saute the onions, but do not let them brown.
• To the saucepan, add the liquid drained from the diced tomatoes. Add the basil, Italian seasonings, sugar (or sugar substitute) and crushed red peppers. Simmer liquid and spices for about 30 minutes or until liquid is reduced by half.
• Add the diced tomatoes and crushed tomatoes and cook just until heated, about 1 minute.
• If you prefer, you can used whole tomatoes and dice them, saving any tomato liquid for Step 2.

MARINARA SAUCE

Steps:

• Over medium heat, heat oil in a large pot until hot. Add onion and garlic, saute for 3 to 5 minutes until the onions begin to appear translucent. Add the tomatoes, stir to mingle the flavors. Add in the herbs and bay leaves. Sprinkle in sugar, salt and pepper. Lower the heat and continue to simmer for 30 minutes, uncovered. Stir occasionally.

TYLER FLORENCE'S ULTIMATE SPAGHETTI AND MEATBALLS

Steps:

• Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.
• Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into 10 equal pieces and shape them into 10 nice looking meatballs.
• Preheat the oven to 350 degrees F.
• Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Shower with the mozzarella and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes.
• Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves. Serve immediately along with extra cheese.

AUTHENTIC ITALIAN MARINARA SAUCE

Steps:

• In large pan over medium heat saute chopped garlic and onion in olive oil until translucent.
• Add cans of tomato.
• Sprinkle on black pepper.
• Add bay leaves.
• Let sauce simmer for about 30 minutes to reduce and intensify flavors stirring occassionally.
• Add basil and parsley and stir well.
• Allow sauce to simmer at least another two hours (can simmer all day if desired)stirring occassionally.
• After two hours taste sauce, if acidic or if you want more sweetness add 1/2 tsp baking powder (or sugar) to cut acidity. Only do this if necessary.
• Pull out both bay leaves before serving/storing.
• Sauce can be served over pasta now or stored in freezer or refridgerator. If adding in meat add at the begining when adding tomatos.