Moms Marinara Sauce Recipes

MY MOTHER'S MARINARA SAUCE

My Mother's Marinara Sauce image

Provided by Alex Guarnaschelli

Time 1h10m

Yield about 2 quarts

Number Of Ingredients 11

Ingredients

4 tablespoons extra-virgin olive oil
2 large yellow onions, peeled, halved and diced
10 cloves garlic, peeled, halved and cut into thin slices
2 to 3 teaspoons red pepper flakes
2 teaspoons granulated sugar
Kosher salt
3 medium carrots, peeled and grated
Two 28-ounce cans whole peeled tomatoes
4 cups water, divided, plus more as needed
1 cup basil leaves, washed
Freshly grated Parmesan

Steps:

Heat the olive oil in a large skillet over medium heat. Add the onions, the garlic, red pepper flakes, and sugar and season with salt, to taste. Stir in the carrots and reseason with salt. Cook for about 2 minutes, and then add canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook over medium heat, stirring from time to time, about 20 minutes. If at any point the veggies or the sauce is getting dry, add some water. Continue cooking another 10 minutes, and then taste for seasoning. The tomatoes should be fairly broken down and the flavors coming together. Cook an additional 10 minutes. The sauce cooks about as long as it takes to make the meatballs from start to finish, about 45 minutes. Stir in the basil leaves and season with Parmesan.

HOMEMADE MARINARA SAUCE

Homemade Marinara Sauce image

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

Ingredients

1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
2 cans (28 ounces each) Italian crushed tomatoes
1 tablespoon Italian seasoning
1 to 2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper

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

CLASSIC MARINARA SAUCE

Classic Marinara Sauce image

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

Ingredients

1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
1/4 cup extra-virgin olive oil
7 garlic cloves, peeled and slivered
Small dried whole chile, or pinch crushed red pepper flakes
1 teaspoon kosher salt
1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste

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

MOM'S MARINARA SAUCE

Mom's Marinara Sauce image

This recipe was given to me from my mom, who got if from her mom, who likely got it from her mom. It was originally told to me like, "a little of this, a little of that", so it was a challenge to create actual measurements to sharet it. I must admit, I have changed it up a bit, but in ways that make it more fresh and flavorful. I make it and use it for pasta, pizza from scratch, dipping sauce for bread sticks, and then freeze some for later. It's a great money saver that way. I also use fresh herbs if I have them, instead of dried but remember the measurements are smaller for fresh. Add ground meat or meatballs for pasta dishes.

Provided by C.Lo Carb Queen

Categories Sauces

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1 large sweet onion, diced
6 -8 garlic cloves, minced
1 (28 ounce) can whole canned tomatoes
2 (6 ounce) cans tomato paste
1 tablespoon olive oil
2 1/2 teaspoons salt
2 teaspoons coursely ground pepper
1 teaspoon chili powder
1 1/2 tablespoons dried oregano
1 1/2 teaspoons dried basil
1 teaspoon marjoram
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried rosemary
1 tablespoon Worcestershire sauce
2 teaspoons lemon juice
2 tablespoons dark brown sugar
5 cups water

Steps:

Heat olive oil in a large skillet or sauce pot, on medium-low heat. Add onion and garlic and saute until onions are translucent.
Add can of tomatoes, then fill empty can with water and add to mixture. Stir in paste and fill the empty cans with water and add to the mixture.
Increase to heat to high and stir in remaining ingredients. Bring to a boil. Boil for 2 minutes, then reduce to low heat. Cover half way with lid and simmer for 15 minutes. Cover completely and simmer for one hour, stirring occasionally.

Nutrition Facts : Calories 131.4, Fat 2.9, SaturatedFat 0.5, Sodium 1655.8, Carbohydrate 26.4, Fiber 5.2, Sugar 16.1, Protein 4.3

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