Rhode Island Red Marinara Sauce Recipes

RHODE ISLAND RED MARINARA SAUCE

Steps:

• Put the tomatoes in a blender or food processor and pulse several times until smooth (or still a bit chunky if you prefer your sauce that way).
• In a medium saucepan, heat the olive oil over medium heat. When it is hot, add the onion and garlic and cook until soft, about 3 minutes.
• Add the tomatoes, red wine, basil, onion powder, oregano, red pepper flakes, salt, and black pepper, and bring everything to a simmer. Reduce the heat to low.
• Transfer 2 cups of the sauce to an 8-by-8-inch baking dish. Continue to simmer the sauce in the pot for about 30 minutes. At the same time, put the baking dish with sauce in the oven and bake, stirring every 10 minutes so it doesn't burn, until the sauce becomes thick like a tomato paste, about 30 minutes.
• Stir the paste into the tomato sauce and let it simmer a little longer about 5 minutes.
• Use an immersion blender (or pour the sauce into a standing blender) to blend the sauce one more time. This is an important step to get the most flavor and consistency from the fresh tomatoes, especially if you're not using the sauce right away.

RED SAUCE BASE - MARINARA

Steps:

• In a saucepan over medium-high heat, add the olive oil and heat. Add the onions and garlic to the pan, cooking until the onions have softened. Next, add the carrots, stir, and then add the wine to deglaze. Next, reduce the heat to medium and add the thyme, cooking for an additional 5 minutes. Add the tomatoes and juices, bring to a boil and then reduce the heat to a simmer. Finally, add the basil and continue to cook over low heat, 20 to 30 minutes. Taste to season and remove from the heat.

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.

PERFECT MARINARA SAUCE

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).

MARINARA SAUCE OF ALAN LEONETTI (((THE BEST)))

Steps:

• Empty 3 cans of crushed tomatoes into the pot.
• Slice all of the cloves of the elephant garlic bulb crosswise into either halves or thirds or pieces, and dump them into the pot.
• Dice the large onions, and dump that into the pot.
• Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
• Do not strain, as the pulp adds to make this a thick and wonderful sauce.
• Cover and cook on medium heat, stirring every 5 minutes until it bubbles and is completely heated throughout. This takes about 1 hour.
• Reduce heat to a simmer, and continue to simmer, stirring every 5 minutes to keep from burning or sticking to the bottom of the pot for 3 additional hours.
• Remove from heat, uncover, and give it one last stir.
• Allow it to completely cool.
• When it is completely cooled, stand up your 1 quart Hefty freezer bags in a row and with a large long handled cooking ladle place 3 ladles of sauce into each bag.
• Squeeze out as much air from each bag as possible and secure the bags shut.
• Mark the bags and place into the freezer.

BUDDY CIANCI'S MARINARA SAUCE

Steps:

• In a heavy saucepan over medium heat, saute garlic in the olive oil just until tender.
• Add onions and saute until they are translucent.
• Process the tomatoes through a food mill and add to onion mixture.
• Add remaining ingredients; mix well.
• Lower heat and simmer for 2-6 hours or until thickened.
• Adjust the seasonings to taste.
• Will cover 2 lbs. pasta.

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.

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.