Toasted Garlic Marinara Sauce Food

HOMEMADE GARLIC MARINARA SAUCE

Steps:

• In a large pan, melt Garlic Butter on medium high heat. Add onion and saute until translucent, about 5 minutes.
• Add crushed tomatoes, red pepper flakes, salt, oregano, pepper, and fresh basil and cook until the sauce reaches a simmer.
• Reduce heat to medium low and simmer 20 minutes.
• Discard the sprig of basil, and season with additional salt and pepper, if needed.
• Serve with pasta, bread sticks, or on pizza.

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.

ROASTED GARLIC MARINARA

Steps:

• Preheat your oven to 400°.
• Peel cloves away from the head of garlic with the skin intact. Place in the center of a a piece of heavy duty aluminum foil and drizzle with a little olive oil and fold edges to create a purse. Roast for 35-45 minutes. Once garlic cloves are cool to handle, remove skins and mash with a fork.
• Heat a large skillet over medium heat. Once hot add oil and shallots and cook until tender. About 4 to 5 minutes.
• Add in mashed roasted garlic and Italian seasoning. Cook for 1 minute before adding in the wine, pureed tomatoes, salt, pepper, sugar and pepper flakes (if using).
• Simmer for 15 to 20 minutes if using it as a pasta sauce. If using in a baked pasta dish, I only simmer for 10 minutes.
• If making in advance; allow the sauce to cool before storing in an airtight container for up to a week.

TOASTED GARLIC MARINARA SAUCE

Steps:

• Heat olive oil in pan.
• Shred garlic on box grater or chop fine.
• Toast! the garlic in the oil, Do not burn.
• Add sauce and tomatoes.
• Season with salt and pepper.
• Simmer for about 10-15 minutes.
• Add shredded basil at the end.
• Serve as a dipping sauce or over pasta.

MARINARA SAUCE

Steps:

• In a large casserole 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 of each 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 leaf. 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.)

MARINARA SAUCE

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.)

ROASTED GARLIC MARINARA SAUCE

Steps:

• 1. Start by cutting the top half of the head of garlic, place in a piece of foil paper, drizzle with a bit of olive oil.
• 2. bake at 350 degrees about 40 mins...let cool
• 3. In a large sauce pan, saute the onion in the olive oil a few mins, then squeeze in the cooled roasted garlic cloves, add in the italian seasoning, salt, pepper and sugar, combine well.
• 4. add in the 2 cans of crushed tomatoes and stir well, simmer on low about 1 hour.

HOMEMADE ROASTED GARLIC AND FRESH BASIL MARINARA SAUCE

Steps:

• Start with the onions and saute them in 3 tblsp olive oil on a medium heat till translucent, then add the fresh basil and turn down the heat while continuing to stir. Keep cooking the fresh basil to bring out the flavor, but still stirring the onions in the same pan. The basil leaves should be wilted and soft, but not burned. Then, add 3 oz of chicken stock and simmer till most of the liquid has burned off. Set aside.
• Using a food mill (which can be purchased at specialty kitchen supply stores) separate the seeds and skin from the fresh tomatoes, then with a wooden spoon, stir in all of the dry spices. Then, stir in the onions, olive oil, stewed tomatoes, and fresh Basil mixture. You want to marinate all of this in the refrigerator for a couple of hours. The acids will be infused with the herbs the longer it sits in the refrigerator. Meanwhile, start in on the garlic.
• Peel off the top layers from the garlic cloves and wrap each one in foil, place in a roasting pan. Roast the garlic under the broiler or a 425F oven for 20 minute Let cool and then unwrap. In a bowl, mash down the garlic with a fork, or potato masher, till it forms a paste, then in a blender with 1 cup of chicken stock, puree the roasted garlic paste till it liquifies. You are now ready to season the Marinara with garlic puree while it cooks.
• Take the marinated tomatoes and seasonings from the refrigerator and place in a large stock pot or sauce pan. Simmer on a low heat, stirring and gradually adding the red wine vinegar, tomato juice, and remainder of the chicken stock, add in the garlic puree and keep simmering till it comes to a slight boil. After the first boil, is when you add in the flour depending on how thick you want the consistency to be. This Marinara usually simmers 45min to 1 hour, but you can also use a crock pot on low to keep it going longer, if desired. Stir in cracked black pepper to taste.

GARLIC WINE MARINARA SAUCE

Steps:

• Chop garlic into discs.
• On medium heat, heat 1/2 tbsp of olive oil in medium sauce pan, add garlic.
• Saute garlic for 2-3 minutes do not brown.
• Immediately add diced tomatoes, tomato sauce, tomato paste, and wine. Stir.
• Next add Basil, Oregano, Thyme, Salt, Pepper, & Sugar. Stir.
• Bring to a boil.
• Once brought to a boil, cover and lower heat. Set timer to 25-30 minutes Stir occasionally.
• Serve over angel hair pasta.
• Enjoy.

CHUNKY GARLIC AND HERB MARINARA SAUCE

Steps:

• Clean the garlic and finely dice.
• Clean the onion and roughly chop.
• In a large stockpot, place the olive oil. Add the garlic and onion. Cook, stirring occasionally, over medium high heat for about 5 to 7 minutes.
• Wash and roughly chop the tomatoes.
• Add to garlic and onion. Cook and stir for 10 minutes.
• Add cans of diced tomatoes, tomato paste, red wine, cane sugar, salt and pepper.
• Wash and roughly chop the basil and oregano. Stir into the sauce.
• Lower heat to medium low and let simmer, stirring occasionally, for 25 to 30 minutes. Serve with your favorite pasta!
• This recipe makes 2 quarts of sauce. Even better the next day, but if you prefer simply seal in a freezer bag or container and freeze. Will keep up to 4 months. Just thaw, heat and serve!