MARINARA SAUCE
Sauce
Provided by StrayBoyScouts
Time 40m
Yield Serves 12
Number Of Ingredients 10
Steps:
- In a food processor, blend together tomatoes, tomato paste, parsley, garlic, oregano, salt and pepper. Blend until smooth.
- Saute the onions and then add to the tomatoes sauce. Then add the white wine.
- Simmer for 30 minutes, stirring occasionally.
MARINARA SAUCE FROM COOKING LIGHT
Make and share this Marinara Sauce from Cooking Light recipe from Food.com.
Provided by CIndytc
Categories Sauces
Time P1DT30m
Yield 12 cups
Number Of Ingredients 13
Steps:
- Heat oil in a 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. The longer is simmers on low the richer the taste will be.
- Can cook sauce to room temperature and store in containers in freezer for future use.
Nutrition Facts : Calories 107.3, Fat 3.8, SaturatedFat 0.5, Sodium 896.6, Carbohydrate 18.6, Fiber 3.6, Sugar 10.1, Protein 2.2
LONGER-COOKED, VERY GARLICKY MARINARA SAUCE
Make and share this Longer-Cooked, Very Garlicky Marinara Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h15m
Yield 9 cups (about)
Number Of Ingredients 9
Steps:
- Add olive oil to a large pot over med-high heat.
- Add in the garlic; stir/saute until the garlic is lightly golden.
- Add in the tomatoes w/ liquid--squeeze the tomatoes with your hands to break them up as you drop them into the pot.
- Add in the water, basil, parsley, sugar, salt, and pepper.
- Bring to a boil; lower heat and simmer, stirring occasionally, for 45 minutes.
- Serve right away or freeze for later use.
Nutrition Facts : Calories 219.4, Fat 18.4, SaturatedFat 2.6, Sodium 532.1, Carbohydrate 13.5, Fiber 2.6, Sugar 7.2, Protein 2.5
CREAMY SLOW-COOKER POLENTA WITH SAUSAGES
The key to creamy polenta is a relatively high ratio of liquid to dried polenta: about five to one, instead of the more standard four to one. But the more liquid you use, the longer it will take the polenta to absorb it. That's why the best polenta is made in a slow cooker, where the dried corn can gently hydrate all day, with no stirring or worrying about clumps or molten splatters. In this recipe, the polenta is cooked with marinara (which is part of the liquid) and roasted red peppers. Then it's topped with quick-roasted sausages and sizzled capers and pepperoncini. If you are feeding spice-adverse kids, leave off the pepperoncini.
Provided by Sarah DiGregorio
Categories sausages, vegetables, main course
Time 6h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Whisk together the polenta, roasted red peppers, marinara, garlic, olive oil, oregano, garlic powder and 1 teaspoon salt in a 6- to 8-quart slow cooker. Whisk in 5 1/2 cups of water. Cook on low for 6 hours. (The polenta will keep very well on warm.)
- About 10 or 15 minutes before you want to eat, heat the oven to 450 degrees. Lightly coat an oven-safe skillet with olive oil, and roast the sausages in the skillet in the oven until sizzling and browned, about 10 minutes. Remove the skillet and put it over medium-high heat on the stovetop. Add a little more oil if the pan is relatively dry. Add the capers and pepperoncini to the hot skillet with the sausages, and let the capers pop, 1 or 2 minutes. Turn off the heat.
- Stir the Parmesan into the polenta. The polenta will continue to firm up as it cools; stir in a few tablespoons of water if you would like it to be looser. Serve the polenta in shallow bowls topped with sausages, capers and pepperoncini. Pass more Parmesan at the table.
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- First, in a large skillet, heat the olive oil to medium. Cook the finely diced celery and onion for about 7 minutes, until soft, translucent, and slightly browned.
- Then stir in the roasted garlic. Crush it with the back of your spoon, stirring it into the oil, garlic, and onion. Cook and stir for another 3 minutes.
- Add the crushed tomatoes, diced tomatoes (undrained), oregano, pepper flakes, salt + pepper. Combine.
- Next bring to a low boil, stirring frequently. Reduce heat, then simmer for 30 – 45 minutes, stirring occasionally until the sauce has thickened.
SIX COMMON MISTAKES TO AVOID WHEN MAKING MARINARA SAUCE ...
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- You insist on only using fresh tomatoes. Fresh is best, right? Hate to break it to you, but not necessarily when it comes to imparting rich flavor on your marinara sauce.
- You add too many extra ingredients. Capers! Mushrooms! Roasted Red peppers! Celery! Carrots!
- You try to make it right before dinner. Marinara is not a dish to be rushed. Slow cooking will help bring out the rich flavor of the tomatoes, and help it reduce to an assertive, rich flavor.
- You pulverize it in the food processor. Marinara needs to be smoothly pureed after you cook it, right? Well, not if you like a little texture.
- You wait til the end of the cooking process to add dried herbs, salt, and pepper. Since the best marinara is slow cooked over medium heat, adding spices and flavorings early will ensure that they have plenty of time to infuse the sauce with flavor without becoming bitter.
- You throw away all of the pasta water. Don’t just pulse your marinara to your desired consistency then spoon it over a bowl of pasta. For the best eating experience, reserve a little bit of the water that you cooked your pasta in (I use about ¼ cup), and add it to your marinara sauce.
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