The Sopranos Marinara Sauce Recipes

THE BEST MARINARA SAUCE

Steps:

• In a stockpot, heat oil over medium heat. Add onion; cook and stir until softened, 3-4 minutes. Add 2 tablespoons garlic; cook 1 minute longer. Add tomatoes, water and 1/2 cup basil; bring to a boil. Reduce heat; simmer, covered, until tomatoes are completely broken down and soft, about 1 hour, stirring occasionally., Press tomato mixture through a food mill into a large bowl; discard skins and seeds. Return tomato mixture to stockpot; add 1/2 cup of remaining basil, oregano and remaining garlic. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 3-1/2 to 4 hours, stirring occasionally. Add tomato paste and remaining 1/4 cup of basil; season with salt and pepper. , Add 1 tablespoon plus 1-1/2 teaspoons lemon juice to each of 3 hot 1-1/2-pint jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool.

THE SOPRANOS' MARINARA SAUCE

Steps:

• In a large skillet, cook the garlic in the olive oil over medium heat, pressing it occasionally with the back of a spoon, until golden (about 4 minutes).
• Add the tomatoes and salt to taste.
• Bring to a simmer and cook, stirring often, until the sauce is thick (15-20 minutes, depending on the tomatoes).
• Stir in the basil leaves.
• Serve over hot cooked spaghetti or other pasta.
• Makes about 6 cups.

BASIC MARINARA SAUCE

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.