Homemade Basil Marinara Sauce Recipes

HOMEMADE MARINARA SAUCE WITH FRESH BASIL

Steps:

• In a medium sized saucepan over medium heat, add the olive oil.
• When the oil is heated and begins to shimmer, add the onion. Saute for 4 to 5 minutes or until the onions are translucent.
• Add the garlic. Saute for 1 minute.
• Add the tomatoes, 1 teaspoon of kosher salt, 1/2 teaspoon pepper, a pinch of red pepper flakes, and the basil.
• Stir to combine the ingredients.
• Simmer for 15 to 20 minutes.
• Season to taste with kosher salt. I add up to 2 teaspoons of salt to the recipe.

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.

HOMEMADE MARINARA SAUCE

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.

MARINARA SAUCE

Steps:

• Heat oil in a large non-stick skillet over low heat and saute garlic for about 2 minutes; be careful not to burn. Just as the garlic begins to turn brown, remove pan from heat. Allow pan to cool, and add tomatoes, wine, water, salt and sugar. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove from heat and stir in basil.

HOMEMADE MARINARA SAUCE

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.

HOMEMADE BASIL MARINARA SAUCE

Steps:

• Saute onion and garlic in oil in saucepan till tender.
• Stir in tomatoes with their liquid, breaking up, tomato sauce., 1/4 c chopped basil and the salt.
• Bring to boiling. Lower heat; simmer uncovered, stirring frequently, till thickened, about 20 minute.
• Stir remaining basil into sauce. Serve immediately over hot cooked pasta (@ 1 lb).
• Or, cool, then freeze in freezer containers.

BASIL MARINARA

Steps:

• Saute onions in olive oil in saucepan. Add remaining ingredients and simmer 30 minutes. Season with salt and pepper to taste. Serve over the pasta of your choice.

HOMEMADE MARINARA SAUCE

Steps:

• Place all ingredients in a large crockpot.
• cook overnight on low.
• Remove sprigs of herbs
• Next morningpuree all in a food processor.
• Use fresh or store in the fridge up to 1 week, or can it according to your canner's instructions for tomato products.
• I freeze this sauce in 1 qt freezer bags.

FRESH TOMATO BASIL SAUCE

Steps:

• In large saucepan, cook tomatoes and basil over medium-low heat until tomatoes are soft.
• Meanwhile, in medium skillet, saute onion and garlic in olive oil until onions are translucent.
• Add onion mixture to tomato mixture and add salt and pepper. Let simmer on low heat for 2 hours or until thick.

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.