Homemade Garlic Marinara Sauce Food

MARINARA SAUCE

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 MARINARA SAUCE

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.

HOMEMADE ROASTED GARLIC AND FRESH BASIL MARINARA SAUCE

Steps:

• Start with the onions and saute them in 3 tblsp olive oil on a medium heat till translucent, then add the fresh basil and turn down the heat while continuing to stir. Keep cooking the fresh basil to bring out the flavor, but still stirring the onions in the same pan. The basil leaves should be wilted and soft, but not burned. Then, add 3 oz of chicken stock and simmer till most of the liquid has burned off. Set aside.
• Using a food mill (which can be purchased at specialty kitchen supply stores) separate the seeds and skin from the fresh tomatoes, then with a wooden spoon, stir in all of the dry spices. Then, stir in the onions, olive oil, stewed tomatoes, and fresh Basil mixture. You want to marinate all of this in the refrigerator for a couple of hours. The acids will be infused with the herbs the longer it sits in the refrigerator. Meanwhile, start in on the garlic.
• Peel off the top layers from the garlic cloves and wrap each one in foil, place in a roasting pan. Roast the garlic under the broiler or a 425F oven for 20 minute Let cool and then unwrap. In a bowl, mash down the garlic with a fork, or potato masher, till it forms a paste, then in a blender with 1 cup of chicken stock, puree the roasted garlic paste till it liquifies. You are now ready to season the Marinara with garlic puree while it cooks.
• Take the marinated tomatoes and seasonings from the refrigerator and place in a large stock pot or sauce pan. Simmer on a low heat, stirring and gradually adding the red wine vinegar, tomato juice, and remainder of the chicken stock, add in the garlic puree and keep simmering till it comes to a slight boil. After the first boil, is when you add in the flour depending on how thick you want the consistency to be. This Marinara usually simmers 45min to 1 hour, but you can also use a crock pot on low to keep it going longer, if desired. Stir in cracked black pepper to taste.

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.)

CLASSIC MARINARA SAUCE

Steps:

• Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.

HOMEMADE MARINARA SAUCE

Steps:

• If fresh tomatoes aren't available, you can substitute a 28-ounce can of whole tomatoes, undrained and chopped, plus a 28-ounce can of diced tomatoes, undrained, instead.
• To balance the flavor and thicken the sauce, add 3 tablespoons of tomato paste and 1 teaspoon of sugar to the canned tomatoes.
• Heat oil in a large saucepan over medium heat.
• Add garlic; cook 2 minutes, stirring frequently.
• Add tomato, salt, and pepper; bring to a boil.
• Reduce heat; simmer 25 minutes, stirring occasionally.
• Stir in basil and parsley, and cook 1 minute.
• Serve over pasta.

GARLIC WINE MARINARA SAUCE

Steps:

• Chop garlic into discs.
• On medium heat, heat 1/2 tbsp of olive oil in medium sauce pan, add garlic.
• Saute garlic for 2-3 minutes do not brown.
• Immediately add diced tomatoes, tomato sauce, tomato paste, and wine. Stir.
• Next add Basil, Oregano, Thyme, Salt, Pepper, & Sugar. Stir.
• Bring to a boil.
• Once brought to a boil, cover and lower heat. Set timer to 25-30 minutes Stir occasionally.
• Serve over angel hair pasta.
• Enjoy.

TOASTED GARLIC MARINARA SAUCE

Steps:

• Heat olive oil in pan.
• Shred garlic on box grater or chop fine.
• Toast! the garlic in the oil, Do not burn.
• Add sauce and tomatoes.
• Season with salt and pepper.
• Simmer for about 10-15 minutes.
• Add shredded basil at the end.
• Serve as a dipping sauce or over pasta.

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.

GARLIC PASTA WITH MARINARA SAUCE

Steps:

• Cook pasta according to package directions using 1/2 t.
• salt; drain.
• Cook garlic in oil in a skillet over medium-high heat, stirring constantly; pour over pasta, and sprinkle with pepper, tossing gently.
• Serve with marinara sauce, and sprinkle with cheese.