HOMEMADE MARINARA SAUCE WITH FRESH BASIL
This Homemade Marinara Sauce with Fresh Basil is quick to make and delicious. Perfect tossed with pasta or use it in your favorite Italian recipes.
Provided by amycaseycooks
Categories side dish
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1/2 cup, Calories 88 calories, Sugar 7.0 g, Sodium 552 mg, Fat 4.0 g, SaturatedFat 0.6 g, UnsaturatedFat 0 g, TransFat 0 g, Carbohydrate 11.1 g, Fiber 4.0 g, Protein 3.0 g, Cholesterol 0 mg
CLASSIC MARINARA SAUCE
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
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
SIMPLE MARINARA SAUCE
Recipes hardly come easier. This marinara sauce is similar to our fresh tomato sauce recipe, but canned tomatoes stand in for the fresh ones so you won't have to peel the tomatoes or put them through a food mill. If you buy chopped tomatoes in juice, you won't even have to dice them.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, condiments, main course
Time 30m
Yield Enough for 4 pasta servings
Number Of Ingredients 7
Steps:
- Pulse the chopped tomatoes in a food processor fitted with the steel blade, or pass through the medium blade of a food mill before you begin. Heat the oil over medium heat in a large, wide nonstick skillet or saucepan and add the garlic. Cook, stirring, for 30 seconds to a minute, until it begins to smell fragrant, and add the tomatoes and their juice, the sugar, salt, and basil sprigs. Stir and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 to 20 minutes, or longer if necessary. Remove the basil sprigs and wipe any sauce adhering to them back into the pan. Taste and adjust seasonings. Stir in the slivered basil.
Nutrition Facts : @context http, Calories 64, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 474 milligrams, Sugar 5 grams
TWENTY-MINUTE MARINARA SAUCE WITH FRESH BASIL
Steps:
- Pour the tomatoes and juice into a big mixing bowl. Using both hands, crush the tomatoes and break them up into small pieces. (You don't have to mash them to bits; I like chunkiness in my marinara, with the tomatoes in 1-inch pieces.)
- Pour the oil into the big skillet, scatter the garlic slices in the oil, and set over medium-high heat. Cook for 1 1/2 minutes or so, until the slices are sizzling, then add and toast the peperoncino in a hot spot for another 1/2 minute.
- Shake and stir the pan until the garlic slices are light gold and starting to darken. Immediately pour in the crushed tomatoes and stir in with the garlic. Rinse out the tomato can and bowl with 1 cup of pasta-cooking water, and dump it into the skillet too.
- Raise the heat; sprinkle in the salt and stir. Push the stalk or sprigs of basil into the sauce until completely covered. When the sauce is boiling, cover the pan, reduce the heat slightly, and cook for 10 minutes at an actively bubbling simmer.
- Uncover the pan and cook another 5 minutes or so. The sauce should be only slightly reduced from the original volume-still loose and juicy. Remove the poached basil stalk or sprigs from the skillet and discard (but save the sauce that's clinging to it), and keep at a low simmer until the pasta is ready.
- To dress pasta with marinara sauce, toss and cook them together (for details, see page 105), incorporating the shredded basil. Remove the skillet from the heat and toss in the cheese just before serving.
- Quick Pantry Pastas with Marinara: with Tuna
- Bring the marinara to a boil, then add the tuna chunks (do not break them up) and the capers. Simmer for 5 to 7 minutes while the pasta cooks. I like dry tubular pasta, such as rigatoni or ziti, with this sauce.
- Olives and Capers
- Marinara with olives and capers makes a tasty pasta dish. Use 1 1/2 cups pitted green or black olives to 4 cups of marinara plus 1/4 cup of capers.
- Mozzarella
- A quick and delicious option is to toss 2 cups of cubed mozzarella when you're tossing the cooked pasta in your marinara sauce. For a finish, top with 8 shredded basil leaves.
- Good With . . .
- Dry and fresh pastas and raviolis.
- Wonderful for baked pastas.
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- Crush the tomatoes by hand or by sticking kitchen shears in the can and snipping until the whole tomatoes are broken up into chunks. Set aside.
- When the onion starts to gently sizzle, add the garlic, tomatoes, salt, red pepper flakes, and basil. Swish about a 1/2 cup of water in the empty tomato can to get the rest of the tomatoes out, and add the tomato water to the skillet. Stir gently.
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