Basic Marinara Cooking Light Recipes
SIMPLE MARINARA SAUCE
This is a simple marinara sauce, good over any pasta or on lasagna.
Provided by EIORE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium heat. Saute garlic until aromatic and tender. Stir in crushed tomatoes, tomato puree, oregano, parsley, Romano cheese, Parmesan cheese, bay leaves and onion powder. Reduce heat to low and simmer for at least 40 minutes.
Nutrition Facts : Calories 135.4 calories, Carbohydrate 18 g, Cholesterol 6.8 mg, Fat 6 g, Fiber 4.5 g, Protein 6 g, SaturatedFat 1.8 g, Sodium 618.5 mg, Sugar 5 g
BASIC MARINARA SAUCE
This is a light version of my Sunday gravy (can't give up the family recipe, top secret). Though this version is much faster than the 3-4 hours most Sunday gravies take. I NEVER measure herbs for gravy but this is about right for the amount of tomatoes used here. Hope you enjoy!
Provided by Diamond Joe
Categories European
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- On low light, put tomatoes in saucepan.
- In a frying pan, fry garlic in extra virgin olive oil, just enought to coat the pan. Once they start to sizzle, add to tomatoes and stir. If using the onion, saute in olive oil as well and add to tomotoes and stir.
- Add wine to frying pan and scrape pan with a wood spoon. Once wine starts to boil, about 30 seconds, add to tomatoes and stir.(Be careful, do this on a low light or shut the gas off).
- Once the gravy starts to bubble, add and stir oregano, then the basil, then season with salt and pepper.
- Simmer on low light for about 45 minutes, stirring frequently.
- The sky is the limit, serve over any pasta you wish. Can be used in lasagnas and parmigianas too.Leftovers can be frozen for up to 3 weeks.
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
MARINARA SAUCE FROM COOKING LIGHT
Make and share this Marinara Sauce from Cooking Light recipe from Food.com.
Provided by CIndytc
Categories Sauces
Time P1DT30m
Yield 12 cups
Number Of Ingredients 13
Steps:
- Heat oil in a large dutch oven over medium heat.
- Add onion to pan; cook 4 minutes, stirring frequently.
- Add sugar and next 7 ingredients (through fennel seeds); cook 1 minute, stirring constantly.
- Stir in vinegar; cook 30 seconds.
- Add broth and tomatoes; bring to a simmer.
- Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally. The longer is simmers on low the richer the taste will be.
- Can cook sauce to room temperature and store in containers in freezer for future use.
Nutrition Facts : Calories 107.3, Fat 3.8, SaturatedFat 0.5, Sodium 896.6, Carbohydrate 18.6, Fiber 3.6, Sugar 10.1, Protein 2.2
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- Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add sugar and next 7 ingredients (through fennel seeds); cook 1 minute, stirring constantly. Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally.
- To store in the freezer: Ladle room-temperature or chilled sauce into plastic containers or zip-top plastic bags. Seal and freeze for up to four months. Consider freezing the sauce in one-cup increments (two servings' worth). That way, you can pull out exactly as much as you want for future meals.
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