MY "BASE FOR EVERYTHING" ZIPPY MARINARA SAUCE
I use this sauce for lasagne, manicotti, eggplant parmesan, and plain ole spaghetti and meatballs. In other words, it lends itself to all those dishes yet stands up well on its own. Recipe can easily be halved (which is usually enough for one large pan of the above) but also freezes nicely. Can be pureed with a hand blender if you so choose, but I like it a bit chunky. Peperoncino piccante concentrate is a blend of hot red peppers and olive oil, available at Italian groceries. If not locally available, substitute 1 tsp red pepper flakes. With these amounts, this is a rather spicy sauce . . . so adjust as necessary to your tastes !
Provided by FlemishMinx
Categories Sauces
Time 1h15m
Yield 6 cups
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large pot over medium heat.
- Add the onions and cook for five minutes or until they become translucent.
- Add the garlic (and the red pepper flakes, if using) and cook for one minute.
- Add the canned tomatoes and stir well.
- Add the oregano, basil, sugar, peperoncino (if using), salt and pepper.
- Make sure you crumble the dried spices in your hand when you add them to release the essential oils.
- Stir well again.
- Bring to a simmer and cook, uncovered, for one hour.
- Sauce will cook down a bit and thicken.
Nutrition Facts : Calories 306.8, Fat 24.9, SaturatedFat 3.5, Sodium 30.1, Carbohydrate 21, Fiber 5.9, Sugar 12.2, Protein 4.2
MARINARA SAUCE
This homemade marinara sauce recipe is easy to make, naturally gluten-free and vegan, and slow-simmered with the BEST tomato, basil and garlicky flavors.
Provided by Ali
Time 30m
Number Of Ingredients 9
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until combined. Add garlic and crushed red pepper flakes and sauté for 1-2 minutes, stirring frequently, until combined.
- Add the tomatoes, oregano, salt and black pepper, and stir to combine. Use a wooden spoon or a potato masher to gently break up the tomatoes as the sauce continues to heat. Stir in the fresh basil sprigs.
- Continue cooking the sauce until it reaches a simmer. Then reduce the heat to medium-low, cover and continue to simmer for 20 to 30 minutes, stirring occasionally.
- Remove and discard the fresh basil sprigs. Taste and season the sauce with salt and pepper, as needed. (If you prefer a smoother sauce, you can also purée it with an immersion blender until it reaches your desired consistency.)
- Then serve the sauce warm and enjoy!
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
MARINARA SAUCE
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
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.
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