Marinara Sauce From Cooking Light Food

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.

PERFECT MARINARA SAUCE

Steps:

• Combine 3 tablespoons olive oil, 6 thinly sliced garlic cloves and a pinch of red pepper flakes in a large skillet and cook over medium-low heat until the garlic is golden, about 6 minutes. Crush a 28-ounce can of San Marzano plum tomatoes into the skillet with your hands; rinse the can with about 1 cup water and add to the sauce. Add a handful of torn basil leaves and season with salt. Increase the heat to medium and simmer, uncovered, until thick, 20 to 25 minutes. Toss with 1 pound cooked pasta (makes 4 cups sauce).

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.

CLASSIC MARINARA SAUCE

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).

SIMPLE MARINARA SAUCE

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.

MARINARA SAUCE FROM COOKING LIGHT

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.

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.)

COOKING LIGHT'S BASIC MARINARA SAUCE

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.

EASY LIGHT AND LOVELY MARINARA SAUCE

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.