Marinara Sauce Recipe Salsa Alla Marinara Recipes From Italy Food

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:

• 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 RECIPE | SALSA ALLA MARINARA - RECIPES FROM ITALY

Steps:

• Cut the garlic into small pieces then sautè it in a large pan with the extra virgin olive oil.
• If you have chosen peeled tomatoes (fresh or canned), crush them coarsely with a fork. In this case you will get a more rustic sauce with chunks of tomato.
• Add the tomatoes to the garlic soffritto, stir well and let it cook for about 15 minutes. Finally, add a pinch of fine salt.
• Add the oregano and, if you like, also a tablespoon of finely chopped fresh parsley. Stir to mix the spices well and turn off the heat. The marinara sauce is ready. You can use it for dressing pasta or pizza. Or it can be eaten plain, either hot or cold, depending on how you want to use it.

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.

SALSA MARINARA

Steps:

• Heat the oil and minced or crushed garlic gently in a small saucepan until the garlic is golden.
• If desired, discard the garlic.
• Add the tomatoes, salt and pepper and cook gently for 30 minutes or until the juices are reduced and the oil separates from tomatoes.
• The sauce should be thick enough to hold its shape on a spoon.
• Stir in the basil or other herbs and stir over heat 5 minutes.

SALSA MARINARA

Steps:

• In a large saucepan set over moderate heat cook the onion, garlic and oil, stirring occasionally for 5 minutes. Add the tomatoes and salt and pepper. Simmer, covered, stirring occasionally for 20 minutes. If desired, puree the mixture in a food processor or blender or through the disk of a food mill.

MARINARA SAUCE / SPAGHETTI SAUCE VIA BARI, ITALY

Steps:

• In a 4 quart pot heat olive oil on medium heat and add THINLY sliced fresh garlic. Sauté until garlic becomes very lightly golden on edges. If garlic burns, discard and start again as this definitely affects the taste in a negative way.
• Add can of crushed tomatoes. Tomatoes should be slightly chunky and not a puree. Turn heat up just a bit until mixture starts to bubble up, but not boil.
• Place dried oregano in palm of one hand and use other to crush it over the pot. Add in salt and pepper and stir.
• Lower heat to medium-low and cover pot, simmering for 20 minutes. Check occasionally to stir. Enjoy immediately.

PASTA ALLA MARINARA

Steps:

• Cook the pasta bows according to pack instructions, until just tender.
• Meanwhile, heat the oil in a large pan, add the onion and garlic and cook gently stirring occasionally for 3-5 mins until softened but not colored.
• Pour in the white wine and boil to reduce the liquid in the pan to about 2 tablespoons, stirring constantly.
• Add the squid and cook for 1 min, then add the mushrooms and scallops and cook, stirring for a further 2 minutes.
• Add the shrimp, cream and half the parsley and heat through.
• Drain the pasta bows thoroughly and add to the seafood mixture, stirring well to combine. Season with salt and pepper and serve at once garnished with the remaining parsley.