Marinara Sauce Using Food Mill Recipe 385

SIMPLE MARINARA SAUCE

Steps:

• Pulse the chopped tomatoes in a food processor fitted with the steel blade, or pass through the medium blade of a food mill before you begin. Heat the oil over medium heat in a large, wide nonstick skillet or saucepan and add the garlic. Cook, stirring, for 30 seconds to a minute, until it begins to smell fragrant, and add the tomatoes and their juice, the sugar, salt, and basil sprigs. Stir and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 to 20 minutes, or longer if necessary. Remove the basil sprigs and wipe any sauce adhering to them back into the pan. Taste and adjust seasonings. Stir in the slivered basil.

MARINARA SAUCE

Steps:

• Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
• Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
• Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.

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.

MARINARA SAUCE USING FOOD MILL RECIPE - (3.8/5)

Steps:

• In a wide, heavy skillet, heat the olive oil over medium heat. Add garlic, cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes, basil, sugar and salt; increase the heat to medium-high. When the tomatoes are bubbling briskly, stir and reduce the heat to a gentle simmer. Cook stirring occasionally until the tomatoes have separated from their skins and cooked down to a thick sauce, 30 minutes to an hour. Remove the basil sprigs. Press the sauce into a bowl through a food mill fitted with the fine blade. Taste and adjust the seasoning. Use at once, refrigerate for up to 4 days, or freeze.

10-MINUTE HOMEMADE MARINARA SAUCE

Steps:

• Heat a medium saucepan over medium-low heat. Add the oil and allow it to warm for 1 minute, then add the garlic and cook, stirring constantly, until golden brown and fragrant, 2 minutes.
• Stir in the crushed tomatoes, sugar, 1/2 teaspoon salt, 1/8 teaspoon pepper and crushed red pepper flakes if desired. Simmer, stirring occasionally, until the flavors meld, 7 minutes. Season with salt, pepper or sugar to taste.

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.

FRESH TOMATO MARINARA SAUCE

Steps:

• Peel tomatoes and process smooth.
• Sauté garlic in large pot in olive oil.
• Add all other ingredients and simmer for 1 1/2 hours. Stir occasionally.
• This recipe is approx yield of 80 oz.
• If canning use canning salt otherwise this freezes nicely. I store in 20 oz containers.