THE BEST MARINARA SAUCE
I developed this recipe with a friend to make the most of a bumper crop of tomatoes. Now we like to make huge batches-we're talking 220-pounds-of- tomatoes huge-and then give jars along with a pound of pasta as gifts around the holidays. Knowing this sauce is made from the heart with the best possible ingredients makes me feel good about giving it to my family and friends. -Shannon Norris, Cudahy, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 9 cups
Number Of Ingredients 11
Steps:
- In a stockpot, heat oil over medium heat. Add onion; cook and stir until softened, 3-4 minutes. Add 2 tablespoons garlic; cook 1 minute longer. Add tomatoes, water and 1/2 cup basil; bring to a boil. Reduce heat; simmer, covered, until tomatoes are completely broken down and soft, about 1 hour, stirring occasionally., Press tomato mixture through a food mill into a large bowl; discard skins and seeds. Return tomato mixture to stockpot; add 1/2 cup of remaining basil, oregano and remaining garlic. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 3-1/2 to 4 hours, stirring occasionally. Add tomato paste and remaining 1/4 cup of basil; season with salt and pepper. , Add 1 tablespoon plus 1-1/2 teaspoons lemon juice to each of 3 hot 1-1/2-pint jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool.
Nutrition Facts : Calories 131 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 348mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 6g fiber), Protein 5g protein.
SUN-DRIED TOMATO MARINARA SAUCE
Make and share this Sun-Dried Tomato Marinara Sauce recipe from Food.com.
Provided by Charlotte J
Categories Sauces
Time 1h30m
Yield 6 cups
Number Of Ingredients 9
Steps:
- Drain dried tomatoes, reserving ¼ oil.
- Chop tomatoes, and set aside.
- Heat reserved oil in a dutch oven, sauté onion, celery, carrot and garlic in hot oil 15 minutes, stirring occasionally.
- Stir in dried tomatoes, wine fennel seeds, and pepper.
- Cook, uncovered over medium heat 1 hour or to desired consistency, stirring mixture occasionally.
- In food processor add half of sauce mixture and pulse 4 or 5 times or until mixture is chopped but not smooth.
- Repeat the same procedure with remaining half of sauce mixture.
- Serve over hot pasta.
Nutrition Facts : Calories 92.4, Fat 0.5, SaturatedFat 0.1, Sodium 409.6, Carbohydrate 17.1, Fiber 4.2, Sugar 9, Protein 2.9
MARINATED SUN-DRIED TOMATOES
The tomatoes will become slightly stronger with refrigeration time, yield is only estimated. If you prefer to use fresh herbs, then use 2-1/2 tablespoons of fresh in place of dry.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h
Yield 1 cup
Number Of Ingredients 7
Steps:
- Place the sun-dried tomatoes in a small bowl.
- Cover with boiling water (just to cover) and let soak for 3 minutes; drain.
- Slice, and return to bowl.
- Add in oil and remaining ingredients.
- Let sit at room temperature for 1 hour, stirring occasionally.
- Store in the refrigerator covered in a glass jar.
- **NOTE** the oil will thicken in the fridge, just warm slightly in the microwave before using.
SPICY RED PESTO PASTA
Today, pesto describes many sauces that don't necessarily adhere to the traditional formula of cheese, basil, nuts and olive oil. This red version, which is inspired by pesto alla Siciliana, the scarlet cousin of green pesto Genovese, leans on sun-dried tomatoes, nuts and tangy roasted red peppers and uses basil as a garnish only. Though pesto is traditionally pounded by hand, a food processor simplifies the effort. This pasta sauce is versatile: Crown it with lemon zest for brightness, or stir in heavy cream for extra richness. Should you find yourself with extra pesto, drizzle it over steak, slather it on sandwiches or serve it alongside a cheese board or crudités.
Provided by Alexa Weibel
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Prepare the pesto: In a large skillet, heat 1 tablespoon of the oil over medium-high. Add the sun-dried tomatoes, walnuts, tomato paste, garlic and red-pepper flakes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until mixture is toasted and fragrant, about 5 minutes. Transfer the mixture to a bowl to let cool for a few minutes.
- Add the roasted red peppers and Parmesan to a food processor. Top with the cooled tomato mixture and the remaining 2/3 cup olive oil, and pulse the mixture until you form a paste. (It makes 2 cups.)
- Season the boiling water generously with salt, then add the pasta and cook until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
- Return the pasta to the pot, along with about 1 1/2 cups of the red pesto and 1 cup of the pasta water, and stir vigorously until the sauce is glossy and the pasta is evenly coated. Stir in additional pesto or pasta water to taste. Season to taste with salt and pepper.
- Divide among bowls, sprinkle with Parmesan and top with torn basil. Shave some fresh lemon zest on top, if using. Serve immediately.
LASAGNA FLORENTINE WITH SUN-DRIED TOMATO MARINARA
I participated in RSC #11 and after the recipes had posted and the cooking was underway, this idea came to me. The 5 ingredients used from RSC are: sun-dried tomatoes, white wine, Asiago cheese, egg and spinach. Hope you enjoy as much as we do.
Provided by PaulaG
Categories One Dish Meal
Time 1h39m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- For the marinara sauce, heat the olive in oil in a large sauce pan; saute the onion, celery, carrot and garlic in hot oil for 15 minutes over medium heat, stirring occasionally.
- Stir in the dried tomatoes, canned tomatoes, wine, fennel seeds and dried basil; reduce heat to simmer and cook uncovered until slightly reduced; approximately 20 to 30 minutes.
- Process in batches in blender until mixture is chopped but not smooth, keep warm while assembling the other ingredients.
- For the lasagna, place the cottage cheese, egg, nutmeg, parsley flakes and salt/pepper to taste in small mixer bowl, mix until curds begin to break down and mixture is combined well; stir in 1/4 cup of the grated Asiago cheese.
- To assemble the lasagna, spray a 13x9 inch pan with non-stick cooking spray, place 1/2 cup sauce in bottom of pan, top with 3 cooked and lightly towel dried lasagna noodles, top with 1/2 of the cottage cheese mixture, 1/3 of the sauce, half the mozzarella cheese, half of the spinach and sprinkle generously with a third portion of the grated Asiago cheese, repeat layer 1 time.
- End with a layer of noodles topped off with remaining sauce and grated cheese.
- Cover with foil and bake in a preheated oven at 375°F for 30 to 45 minutes; let stand 10 minutes before serving.
- This can be assembled ahead and refrigerated until ready to cook; if refrigerated please allow an additional 15 to 20 minutes for the lasagna to cook through.
Nutrition Facts : Calories 388, Fat 15.6, SaturatedFat 7.8, Cholesterol 67.9, Sodium 835.1, Carbohydrate 38, Fiber 5.7, Sugar 10.5, Protein 25
AWESOMELY EASY MARINARA SAUCE
1 16 oz. can tomato sauce 1/2 cup chopped onions 1 tsp. minced garlic 1 tsp. dried basil 1/2 tsp. dried rosemary 1/4 tsp. oregano 1 tsp. sugar 2 tbsp. olive oil
Provided by Dicewoman
Categories Sauces
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil over medium heat in medium-sized saucepan.
- Saute onions and garlic until brown.
- Add tomato sauce and stir.
- Lower heat to medium-low.
- While stirring, add rosemary, basil and oregano.
- Allow sauce to bubble.
- Sprinkle with sugar and mix again.
- Season to taste with salt and pepper.
- Use immediately, or transfer to plastic container for storage.
Nutrition Facts : Calories 67.4, Fat 4.7, SaturatedFat 0.7, Sodium 400.1, Carbohydrate 6.3, Fiber 1.5, Sugar 4.5, Protein 1.2
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- Soak sun-dried tomatoes: Start with softening the sun-dried tomatoes. Do this by placing them in a small bowl of warm, not boiling, water, and let soak for about 20 minutes. Drain water.
- Make the sauce: Once tomatoes are ready, place all the ingredients into a food processor or blender, and blend until mixture is fairly smooth. You can also leave it a little chunky if you like. Taste for flavor adding more of anything you like.
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- Heat the olive oil in a large heavy-bottom pot. Add the onions and garlic and sautée until fragrant, about 2-4 minutes.
- Add whole tomatoes, sun-dried tomatoes, dried spices, and 1 tablespoon of butter to the pot and bring to a summer over medium-high heat. Reduce heat to low and cook, covered, for 30 to 45 minutes, stirring occasionally (the time is really flexible here - if you're making pasta or meatballs, you can give or take 15 minutes).
- After the sauce has cooked, use an immersion blender or food processor (working in batches) to purée the sauce until desired consistency (I like mine smooth, but some people prefer to leave a few chunks).
- In a small pan, heat the butter. After the butter melts and foams, it will begin to turn golden brown with a nutty aroma. Stir frequently, watching carefully until it just browns. Pour the browned butter with any crispy bits into the puréed sauce and stir.
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