Perfect Homemade Marinara Sauce Recipes

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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

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

PERFECT HOMEMADE MARINARA SAUCE



Perfect Homemade Marinara Sauce image

Provided by RebeccaBlackwell

Categories     Sauces

Number Of Ingredients 13

2 large yellow onions, peeled and cut into quarters
12 cloves of garlic, peeled
4 tbsp dried Italian seasoning
1 - 2 tsp crushed red pepper (depending on how spicy you want your sauce to be)
1 1/2 tbsp granulated sugar
2 tsp salt (more to taste)
1 1/2 tsp ground black pepper (more to taste)
1/3 cup extra virgin olive oil
Four 28-oz cans crushed tomatoes (I like to use fire roasted tomatoes)
1 cup dry red wine
1 tbsp Worcestershire sauce
1/2 cup chopped fresh parsley
3/4 cup chopped fresh basil

Steps:

  • Add the onion, garlic, Italian seasoning, crushed red pepper, sugar, salt, and pepper to the bowl of a food processor fitted with the chopping blade. Pulse until the ingredients form a paste.
  • Heat olive oil in a large, heavy bottomed sauce pan or dutch oven over medium heat. Add the onion mixture to the hot oil and cook, stirring constantly for 5 minutes.
  • Add one of the cans of crushed tomatoes and cook, stirring frequently, until thick and darkened in color - 5-10 minutes.
  • Stir in the wine, the rest of the crushed tomatoes, and the Worcestershire sauce. Bring to a boil and cook, partially covered to avoid splatters, over medium low heat for an 1-2 hours, stirring occasionally. Taste for seasoning and adjust if necessary. Stir in the fresh parsley and basil.

Nutrition Facts : ServingSize 1 cup of sauce, Calories 91 calories, Sugar 3.4 g, Sodium 456.6 mg, Fat 6.9 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 7.1 g, Fiber 1.1 g, Protein 0.9 g, Cholesterol 0 mg

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

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

MARINARA SAUCE



Marinara Sauce image

For a go-to standby using canned tomatoes, get Ina Garten's easy, homemade Marinara Sauce recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Time 45m

Yield 6 servings

Number Of Ingredients 8

1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

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.

PERFECT MARINARA SAUCE



Perfect Marinara Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Number Of Ingredients 0

Steps:

  • Combine 3 tablespoons olive oil, 6 thinly sliced garlic cloves and a pinch of red pepper flakes in a large skillet and cook over medium-low heat until the garlic is golden, about 6 minutes. Crush a 28-ounce can of San Marzano plum tomatoes into the skillet with your hands; rinse the can with about 1 cup water and add to the sauce. Add a handful of torn basil leaves and season with salt. Increase the heat to medium and simmer, uncovered, until thick, 20 to 25 minutes. Toss with 1 pound cooked pasta (makes 4 cups sauce).

THE PERFECT RUSTIC MARINARA



The Perfect Rustic Marinara image

Making marinara sauce is literally one of my favorite things in the world to do. There is almost no way to go wrong other than adding too much salt or too much sugar. Just blend, simmer, and let the ingredients speak for themselves. For a spicier sauce add more chili flake.

Provided by kylewassell

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato     Marinara

Time 45m

Yield 6

Number Of Ingredients 16

2 (3.5 ounce) links Italian sausage, sliced
2 (15 ounce) cans tomato sauce
1 large tomato, coarsely chopped
½ cup red wine
1 head garlic, minced
⅓ cup minced onion
¼ cup grated Parmesan cheese
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil
2 tablespoons olive oil
1 tablespoon fresh thyme leaves
1 tablespoon fresh oregano
1 tablespoon ground black pepper
1 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon brown sugar

Steps:

  • Heat a stockpot over medium-high heat. Cook and stir sausage in the hot stockpot until browned, 5 to 7 minutes; drain and discard grease.
  • Blend tomato sauce, tomato, red wine, garlic, onion, Parmesan cheese, balsamic vinegar, basil, olive oil, thyme, oregano, black pepper, red pepper flakes, salt, and brown sugar together in a blender until desired consistency is reached. Pour mixture over sausage; bring to a boil. Reduce heat and simmer, stirring occasionally, until wine has cooked off, at least 30 minutes.

Nutrition Facts : Calories 210.8 calories, Carbohydrate 16.9 g, Cholesterol 14.8 mg, Fat 11.7 g, Fiber 3.2 g, Protein 8.4 g, SaturatedFat 3.3 g, Sodium 1430.2 mg, Sugar 8.7 g

SAN MARZANO PERFECT MARINARA SAUCE RECIPE



San Marzano Perfect Marinara Sauce Recipe image

Instructions are for a Big Batch of Marinara Sauce utilizing a huge can of Nina San Marzano Tomatoes 106 ounces which you can purchase for less than four dollars at Costco. The price of yearly membership is worth it just to be able to buy these cans of tomatoes. When you open up this can look at how beautifully bright red the tomatoes are. Also, note that there is a nice beautiful tomato sauce not a watered down version like you find in most canned tomatoes. After I tried the San Marzano tomatoes I couldn't go back to regular canned tomatoes. This is a very flavorful simple marinara sauce. I usually make up a batch when I'm making lasagna and then the extra sauce goes into the freezer to use later. Don't rate this recipe negatively if you choose to make it with other types of tomatoes rather than San Marzano. I have received so many complements on my sauce. Try this you won't be sorry. Credit for this recipe goes to: pasta-recipes-by-italians.com

Provided by chefRD

Categories     < 4 Hours

Time 1h40m

Yield 10-12 cups, 12 serving(s)

Number Of Ingredients 7

106 ounces san marzano tomatoes (Nina San Marzano Imported Canned Tomatoes)
8 garlic cloves (finely sliced)
8 garlic cloves (crushed)
20 basil leaves (sliced)
1 cup olive oil
2 teaspoons sea salt (or to taste)
splash white wine

Steps:

  • Open the can of Nina San Marzano tomatoes, being very careful since the large size of the can makes it awkward. The lid is very sharp be careful not to cut yourself. Pour the tomatoes into a large pot. Mash them a few times with your potato masher and set aside.Slice your garlic with a garlic slicer or use a sharp paring knife to cut very thin slices.
  • Now you'll need a fairly large saute pan. Heat about ¼ cup of the olive oil in the pan on medium and then add the sliced garlic. Saute only until golden brown. (Be careful not to burn it, there is nothing worse than burnt garlic. Watch your heat if it's too hot it can burn the garlic almost instantly. If you do burn the garlic you might as well start all over again.) Then add the crushed garlic, splash with some white wine if desired and saute for just a little longer.
  • Remove the saute pan from the heat and pour the garlic mixture into the large pot with the tomatoes. Pour in the remaining olive oil, salt and simmer uncovered for approximately 60 to 90 minutes. When the sauce has reduced to the thickness you like, remove from heat and add the freshly cut basil and stir.
  • There is a common misconception that you should cook the family recipe for pasta sauce "all day". Not this marinara sauce recipe!

Nutrition Facts : Calories 208.6, Fat 18.4, SaturatedFat 2.5, Sodium 746.9, Carbohydrate 11.4, Fiber 2.7, Sugar 6, Protein 2.3

HOMEMADE MARINARA SAUCE



Homemade Marinara Sauce image

The secret to memorable marinara sauce is good-quality tomatoes and lots of fresh garlic. Spread this atop some pasta for a quick and easy weeknight dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 40m

Yield Makes 6 cups

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 garlic cloves, thinly sliced
2 cans (28 ounces each) peeled whole tomatoes, pureed in a food processor
1/2 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper
1/4 cup fresh basil, leaves torn
1 tablespoon chopped fresh oregano

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.

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