RUSTIC MARINARA SAUCE
I've been perfecting this recipe for over 10 years. Melting just a little cheese in the sauce adds great richness without overwhelming the tomatoes. And it's easy to keep these ingredients stocked in the house! Makes for amazing leftovers!
Provided by NMP
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara
Time 1h30m
Yield 6
Number Of Ingredients 16
Steps:
- Heat olive oil in a large Dutch oven or heavy pot over medium heat; cook and stir onions for 5 minutes. Add garlic and cook, stirring occasionally, until onions are translucent, about 5 minutes more.
- Mix petite diced tomatoes, diced tomatoes, white wine, tomato paste, oregano, salt, sugar, black pepper, red pepper flakes, and bay leaves into onion mixture; reduce heat to low, cover Dutch oven, and simmer, stirring occasionally, until flavors blend, about 1 hour.
- Remove Dutch oven from heat. Add 1/2 cup Pecorino-Romano cheese, basil, and parsley into into sauce; stir until cheese melts, about 5 minutes. Discard bay leaves. Sprinkle remaining cheese over sauce when serving.
Nutrition Facts : Calories 298.9 calories, Carbohydrate 21.4 g, Fat 18.4 g, Fiber 4.7 g, Protein 4.5 g, SaturatedFat 2.6 g, Sodium 835.8 mg, Sugar 12.4 g
THE PERFECT RUSTIC MARINARA
Making marinara sauce is literally one of my favorite things in the world to do. There is almost no way to go wrong other than adding too much salt or too much sugar. Just blend, simmer, and let the ingredients speak for themselves. For a spicier sauce add more chili flake.
Provided by kylewassell
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- Heat a stockpot over medium-high heat. Cook and stir sausage in the hot stockpot until browned, 5 to 7 minutes; drain and discard grease.
- Blend tomato sauce, tomato, red wine, garlic, onion, Parmesan cheese, balsamic vinegar, basil, olive oil, thyme, oregano, black pepper, red pepper flakes, salt, and brown sugar together in a blender until desired consistency is reached. Pour mixture over sausage; bring to a boil. Reduce heat and simmer, stirring occasionally, until wine has cooked off, at least 30 minutes.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 16.9 g, Cholesterol 14.8 mg, Fat 11.7 g, Fiber 3.2 g, Protein 8.4 g, SaturatedFat 3.3 g, Sodium 1430.2 mg, Sugar 8.7 g
RUSTIC MARINARA SAUCE
This is just your basic homemade marinara sauce. I call this one rustic because it's chunky, rather than smooth.
Provided by Tam D
Categories Other Sauces
Time 40m
Number Of Ingredients 16
Steps:
- 1. In a heavy 3 qt. saucepan, over medium heat, pre-warm the pan and the olive oil, while you're opening the tomato cans.
- 2. Pour the tomato puree into the hot olive oil, and let it "fry" for a minute, stirring occasionally. You'll be surprised how much richness this little extra step adds to your sauce.
- 3. Blend in the beef or chicken base now. (This is optional for vegetarian)
- 4. Add the onion, garlic, herbs, salt and pepper. The amounts given are approximate; use more or less to your taste. Allow the puree and seasoning to bubble together for a minute. Then stir in the stewed tomatoes* and the wine. (You can leave out the wine, but don't!) Swish the water around in the cans to get all the tomato-goodness, and add the water to the pot.
- 5. If you like to add mushrooms and/or other vegetables to your sauce, add them here. We're Italian purists ;) so we don't add anything to our sauce.
- 6. Bring sauce to a soft boil, then cover, and reduce the heat to medium low or low. Allow the sauce to simmer a minimum of 30 minutes. (I prefer an hour).
- 7. *NOTES: The diced stewed tomatoes are much nicer, but if what I have on hand is the thick-sliced style I prefer to break them up in hand as they go into the pot, so we don't end up with huge chunks of tomato.
- 8. This recipe makes a double batch, enough for two casseroles (like my meatball sandwich casserole), or to serve a crowd. I like to work smart, so I make enough that I can put half in the frig or freezer for a quick-fix meal later.
MARINARA SAUCE
Provided by Giada De Laurentiis
Time 1h30m
Yield 4 servings as a first course
Number Of Ingredients 9
Steps:
- In a large 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 each of 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 leaves. 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.)
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
HOMEMADE MARINARA SAUCE
This quick and easy homemade marinara sauce is my kids' favorite. It works fantastic with spaghetti, and my kids love it in meatball subs, too. -Cara Bjornlie, Detroit Lakes, Minnesota
Provided by Taste of Home
Time 30m
Yield 7 cups.
Number Of Ingredients 8
Steps:
- In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes, Italian seasoning, salt, pepper and sugar; bring to a boil. Reduce heat; simmer, covered, 10 minutes.
Nutrition Facts : Calories 91 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 489mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
RUSTIC VEGETABLE SOUP
Homemade marinara sauce surrounds a colorful array of vegetables in this sensational soup from Everyday Food associate food editor Lesley Stockton.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- In a 4-quart heavy pot or Dutch oven, heat olive oil over medium-high. Add onion, carrot, and cabbage and cook, stirring occasionally, until onion is translucent, about 3 minutes. Season with salt and pepper. Add marinara sauce and chicken broth and bring to a boil. Add zucchini, reduce heat to a rapid simmer, and cook until vegetables are tender, 10 to 12 minutes. Add cannellini beans and simmer until beans are heated through, 1 to 2 minutes. Season to taste with salt and pepper. Divide soup among four bowls and top with Parmesan cheese, if desired.
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.
MARINARA SAUCE
Make and share this Marinara Sauce recipe from Food.com.
Provided by weekend cooker
Categories Sauces
Time 2h20m
Yield 16-18 , 16-18 serving(s)
Number Of Ingredients 15
Steps:
- Brown beef, and drain.
- Saute all vegetables in 1/2 cup olive oil, and 1/2 cup butter.
- Add beef to vegetables in a large pot.
- Add rest of the ingredients.
- Simmer 2-4 hours.
Nutrition Facts : Calories 271.2, Fat 13.4, SaturatedFat 5.1, Cholesterol 57.8, Sodium 498.4, Carbohydrate 19.5, Fiber 4.5, Sugar 10.9, Protein 20.7
RUSTIC PASTA SAUCE
Rich tasting tomato sauce Thanks to.Irmgard,I found out I can make this in the slowcooker on Low for 5 hours.
Provided by Sageca
Categories Canadian
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- On a lined cookie sheet, spread onions, zucchini, pepper and mushrooms.
- Sprinkle with olive oil, salt and pepper.
- Roast uncovered at a 425°F oven for 45 minutes.
- Meanwhile bring a 28 oz can of tomatoes to a boil then simmer with the garlic.
- Combine with roasted vegetables and herbs.
- After adding the vegetables and the herbs to the tomatoes simmer another 30 minutes.
- Serve with freshly cooked penne or pasta of your choice.
- Sprinkle with shaved parmesan cheese and freshly crushed pepper.
Nutrition Facts : Calories 64.5, Fat 1.3, SaturatedFat 0.2, Sodium 207.7, Carbohydrate 12.4, Fiber 3.5, Sugar 7.1, Protein 3.3
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