MARINARA
The success of a lasagna lies not just in its filling but in its most basic components, including this marinara sauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 6 cups
Number Of Ingredients 5
Steps:
- Pulse tomatoes and juices in a food processor until coarsely chopped.
- Heat garlic and oil in a 5-quart pot over medium heat until garlic begins to sizzle, about 2 minutes. Add tomato puree, salt, and pepper, and bring to a boil. Reduce heat, and simmer, partially covered, stirring occasionally, for 30 minutes. Let cool slightly. Sauce can be refrigerated, covered, for up to 3 days.
MARINARA SAUCE
Ditch the store-bought stuff and try this delicious marinara sauce atop any pasta or in our Rustic Vegetable Soup recipe from Everyday Food associate food editor Lesley Stockton.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 5 cups
Number Of Ingredients 7
Steps:
- Place the tomatoes in the bowl of a food processor and process until smooth. Transfer to a medium saucepan along with olive oil, garlic, and oregano; season with salt and pepper and bring to a boil over high heat. Reduce heat and cook at a rapid simmer, stirring occasionally, until thickened slightly, about 20 minutes. Serve with cooked pasta, garnished with cheese and a drizzle of olive oil, if desired.
SPICY SHRIMP MARINARA
This simple and light shrimp dish is great when served with crusty bread, pasta, or polenta. For an extra kick, season shrimp with a pinch of cayenne.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 10m
Number Of Ingredients 6
Steps:
- Season shrimp with salt. In a large skillet, heat 2 tablespoons oil over medium-high. In 2 batches, cook shrimp until golden brown, 2 to 3 minutes per batch. Transfer to a plate.
- Add remaining 2 tablespoons oil, garlic, and red-pepper flakes to pan and cook until fragrant, about 1 minute. Add marinara and bring to a simmer. Return shrimp to pan and simmer until cooked through, about 1 minute.
Nutrition Facts : Calories 320 g, Fat 21 g, Fiber 2 g, Protein 20 g, SaturatedFat 3 g
HOMEMADE MARINARA SAUCE
The secret to memorable marinara sauce is good-quality tomatoes and lots of fresh garlic. Spread this atop some pasta for a quick and easy weeknight dinner.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Yield Makes 6 cups
Number Of Ingredients 8
Steps:
- Heat oil in a large heavy pot over mediumheat. Cook onion and garlic until softand translucent, about 8 minutes. Addtomatoes, red-pepper flakes, 1 teaspoonsalt, and some pepper. Simmer, covered,until thick, 25 minutes. Stir in herbs.
CLASSIC MARINARA SAUCE
Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce - and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick. (Our colleagues over at Wirecutter have spent a lot of time testing skillets to find the best on the market. If you're looking to purchase one, check out their skillet guide.)
Provided by Julia Moskin
Categories quick, condiments, dips and spreads, sauces and gravies
Time 25m
Yield 3 1/2 cups, enough for 1 pound of pasta
Number Of Ingredients 6
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).
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 275 milligrams, Sugar 3 grams
THREE-INGREDIENT MARINARA
The beauty of this sauce is in its simplicity. Find the best quality ingredients you can find and this marinara will be the star of any dish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- In a food processor, puree tomatoes until smooth. In a straight-sided skillet, heat oil over medium. Add garlic and cook until fragrant, about 30 seconds. Add pureed tomatoes and season. Bring to a simmer and cook until thickened, about 15 minutes.
MARTHA'S SIMPLE MARINARA
Portion into individual pint-size jars to have fresh tomato sauce on hand all year long.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Time 2h45m
Yield About 2 quarts
Number Of Ingredients 7
Steps:
- Heat oil in a large pot over medium heat. Add onions and garlic and cook, stirring occasionally, until onions are very soft and translucent, 10 to 15 minutes. Add tomato paste and cook 2 minutes more. Add tomato puree and basil. Bring to a boil, then reduce heat and simmer, stirring occasionally, until flavors meld and sauce has reduced to 8 cups, about 1 hour 15 minutes. Season to taste with salt, black pepper, and red-pepper flakes. Let cool to room temperature, about 1 hour.
- Portion into jars, leaving 1/2 inch of headspace. Freeze until ready to use, up to 1 year.
MARINARA SAUCE
For a go-to standby using canned tomatoes, get Ina Garten's easy, homemade Marinara Sauce recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Time 45m
Yield 6 servings
Number Of Ingredients 8
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.
BASIC MARINARA
For great results, finish cooking pasta in the sauce, adding a little pasta water.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 5
Steps:
- In a large saucepan, heat oil and garlic over medium until fragrant. Add onion and cook, stirring occasionally, until onion is very soft, 15 minutes. Season with salt and pepper. Add tomatoes and bring to a boil. Reduce to a rapid simmer and cook until slightly thickened, 10 minutes. Season with salt and pepper. Serve with 3/4 pound cooked pasta.
Nutrition Facts : Calories 179 g, Fat 14 g, Fiber 2 g, Protein 2 g, SaturatedFat 2 g
ARANCINI WITH MARINARA SAUCE (AS SEEN ON MARTHA STEWART)
I was so glad to come across these! I used to get something similar at a local restaurant but they no longer make this menu item. I haven't tried these yet but I watched them being made and it seemed very easy. These can be frozen for up to three months and re-heated in the oven or microwave.
Provided by Ethans Mom
Categories European
Time 33m
Yield 20 balls, 10 serving(s)
Number Of Ingredients 12
Steps:
- Place rice and 6 cups of water in a large saucepan; bring to a boil. Reduce heat to a medium-low and cook, covered, stirring often, until water is completely absorbed, 20 to 25 minutes. Transfer to a large bowl; set aside until completely cooled.
- Meanwhile, in a small skillet heat olive oil over medium-high heat. Add garlic and cook, stirring, until golden and fragrant, about 2 minutes. Remove from heat; set aside.
- Stir 3 eggs, one at a time, into cooled rice. Add Parmesan, parsley, and garlic powder; stir to combine. Season with salt and pepper.
- Fill a large bowl with water. Dip your hands into the water and then form rice mixture into a 2 1/2-inch ball. Transfer to a parchment-lined baking sheet. Repeat process until all of the rice has been used. Using 2 fingers, make an indentation in each ball. Fill each ball with 1 piece of mozzarella cheese and 1 piece of capicolla or proscuitto. Press together to enclose. If necessary, add more rice mixture to cover.
- Beat remaining 2 eggs in a medium bowl. Place breadcrumbs in a shallow dish. Dip each rice ball first in egg mixture, and then in breadcrumbs to coat. Gently remold rice balls if they begin to loose their round shape. Return to parchment paper-lined baking sheet; set aside.
- Heat 5 inches of oil in a large Dutch-oven until it reaches 350 degrees on a deep-fry thermometer. Using a slotted spoon, gently lower one rice ball at a time into hot oil, working in batches if necessary. Cook rice balls, turning, until brown and crispy on all sides, 2 to 3 minutes. Transfer to a paper towel-lined plate. Serve immediately with marinara sauce (I have posted this!).
Nutrition Facts : Calories 591.9, Fat 18.6, SaturatedFat 9.4, Cholesterol 137.7, Sodium 843.8, Carbohydrate 77.8, Fiber 3.3, Sugar 1.7, Protein 25.7
SIMPLE MARINARA SAUCE
Provided by Martha Rose Shulman
Time 15m
Yield About 3 1/2 cups
Number Of Ingredients 6
Steps:
- Pulse the tomatoes in a food processor so that you have a nice puréed texture. Heat the oil over medium heat in a wide nonstick skillet or saucepan and add the garlic. As soon as it begins to smell fragrant (1/2 to 1 minute), add the tomatoes, sugar, salt and basil sprigs, stir and turn up the heat. When the tomatoes begin to bubble, turn the heat to medium and cook, stirring often, until thick and fragrant, about 15 minutes. Remove basil sprig, taste and adjust seasoning.
Nutrition Facts : @context http, Calories 37, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 2 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 271 milligrams, Sugar 3 grams
SIMPLE MARINARA SAUCE
This is the marinara sauce I make all winter. It's basically the same sauce as the fresh tomato sauce I gave you last summer, but canned tomatoes stand in for the fresh ones (so you won't have to peel the tomatoes or put them through a food mill). If you buy chopped tomatoes in juice, you won't even have to chop them.
Provided by Martha Rose Shulman
Time 30m
Yield Enough for 4 pasta servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 64, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 474 milligrams, Sugar 5 grams
SIMPLE MARINARA SAUCE
Recipes hardly come easier. This marinara sauce is similar to our fresh tomato sauce recipe, but canned tomatoes stand in for the fresh ones so you won't have to peel the tomatoes or put them through a food mill. If you buy chopped tomatoes in juice, you won't even have to dice them.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, condiments, main course
Time 30m
Yield Enough for 4 pasta servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 64, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 474 milligrams, Sugar 5 grams
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