Best Acadias Marinara Sauce Recipes

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BEST ITALIAN MARINARA SAUCE RECIPE



Best Italian Marinara Sauce Recipe image

How to make the best, authentic Italian Marinara Sauce recipe from scratch, with organic San Marzano tomatoes, garlic and fresh basil.

Provided by Florentina

Categories     Main

Time 1h5m

Number Of Ingredients 8

2 X 28 oz cans San Marzano Tomatoes
1/2 yellow onion (-diced)
8 cloves garlic (-minced)
1 leaf bay
4 sprigs basil
1/3 c fresh basil leaves (- sliced or torn)
4 tbsp extra virgin olive oil
1 pinch sea salt (( or to your taste))

Steps:

  • Heat a heavy bottom large pot on medium low flame. Add a lug of olive oil and the diced onion with a pinch of sea salt. Cook for about 10 minutes until traslucent taking good care not to burn it.
  • Stir in the minced garlic and let it infuse the oil for about 30 seconds.
  • Use your hands and crush the tomatoes as you add them to the pot with the onion and garlic. Rustic chunks are what we are after.
  • Add the bay leaf and the 4 sprigs of basil then bring everything to a gentle simmer. Partially cover with a lid and cook down until reduced and thick to your liking. About an hour or so. Stir a few times making sure the sugars from the tomatoes don't stick to the bottom.
  • After the sauce has reduced season to taste with the sea salt. Discard the bay leaf and basil sprigs.
  • Finish with a drizzle of extra virgin olive oil and the reserved fresh basil. Serve with your favorite pasta to transfer to jars and refrigerate up to one week.

Nutrition Facts : Calories 753 kcal, Carbohydrate 152 g, Protein 34 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 2727 mg, Fiber 39 g, Sugar 91 g, ServingSize 1 serving

10-MINUTE HOMEMADE MARINARA SAUCE



10-Minute Homemade Marinara Sauce image

Skip the store-bought tomato sauce in favor of this quick and easy homemade marinara sauce perfect for pasta, pizza and more.

Provided by Kelly Senyei

Time 10m

Number Of Ingredients 7

2 Tablespoons olive oil
2 garlic cloves, minced
1 (28-oz.) can crushed tomatoes
1/2 teaspoon kosher salt
1 teaspoon sugar
1/8 teaspoon fresh black pepper
1/4 teaspoon crushed red pepper flakes (optional)

Steps:

  • Heat a medium saucepan over medium-low heat. Add the olive oil to the pan, allowing it to warm for 1 minute, then add the garlic and sauté it for 2 minutes, stirring constantly, until it's golden brown and fragrant.
  • Add the crushed tomatoes, salt, pepper, sugar and crushed red pepper flakes (optional), stirring to combine. Simmer the sauce for 7 minutes, stirring occasionally, then season it with additional salt, pepper or sugar, to taste.

Nutrition Facts : Calories 91 kcal, Carbohydrate 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 391 mg, Sugar 1 g, ServingSize 1 serving

MARINARA SAUCE



Marinara Sauce image

Make classic marinara sauce at home with this easy recipe by Giada De Laurentiis from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Time 1h20m

Yield 2 quarts

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves

Steps:

  • In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

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).

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

ACADIA'S MARINARA SAUCE



Acadia's Marinara Sauce image

This is my version of marinara sauce for pasta! Yummy! I omit the salt as I use canned crushed tomatoes which I find for us to have enough salt. However, if you use fresh tomatoes I would add the salt for your taste. Enjoy!

Provided by AcadiaTwo

Categories     Vegetable

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
1/2 cup onion (sliced or diced)
2 tablespoons garlic (minced)
1/2 yellow bell pepper (minced)
1 tablespoon basil
1 tablespoon oregano
1 tablespoon parsley
1 tablespoon italian seasoning mix
1/3 cup sherry wine (sweet)
56 ounces crushed tomatoes
1/4 teaspoon kosher salt (optional)
1 bay leaf

Steps:

  • In a 3 quart Dutch oven add the olive oil and onions. Saute on medium low until tender about 4 minutes stirring frequently.
  • Add garlic and saute for an additional 1 minute stirring frequently (Do not let garlic burn).
  • Slice up bell peppers, add to mixture and saute an additional 4 minutes stirring frequently.
  • Add sherry.
  • Add basil, oregano, parsley, Italian seasoning and mix with other ingredients.
  • Remove mixture and place in food processor or blender and blend until smooth.
  • Place pureed mixture back into dutch oven.
  • Add crushed tomatoes and bay leaf. Add salt (optional).
  • Bring to a low boil stirring frequently, then reduce to simmer.
  • Cover and cook for 45 min on low/simmer, stirring every 5 minutes (I set my timer).
  • Remove bay leaf before serving.
  • Enjoy!

Acadia's Marinara Sauce Recipes: A Classic Italian Sauce Marinara sauce is a staple sauce in Italian cuisine, and the Acadia's marinara sauce recipes is a classic and delicious version of this sauce that is perfect for any occasion. This sauce is known for its rich, tomato-based flavor, seasoned with herbs like oregano and basil, and can be used as a dressing for pasta dishes, on pizza, or as a dipping sauce. This sauce has its roots in Acadian cuisine, which is a mix of French and Italian cooking styles that have been perfected over centuries of tradition. The Acadia's marinara sauce recipes are versatile and can be customized to suit any taste preference. It can be made with fresh or canned tomatoes and is usually seasoned with garlic, onion, and other herbs and spices. The beauty of this sauce is that it can be prepared in a large batch and stored in the fridge for later use, making it ideal for busy weeknight meals. Ingredients Used in Acadia's Marinara Sauce The ingredients used in Acadia's marinara sauce recipe will vary depending on the cook's preference. However, some of the common ingredients include: 1. Tomatoes: Fresh or canned tomatoes can be used depending on the time of year. 2. Garlic: Provides a strong flavor to the sauce. 3. Onion: Adds sweetness to the sauce and balances the acidity of the tomatoes. 4. Olive oil: Adds richness and flavor to the sauce. 5. Herbs: Oregano, basil, and thyme are commonly used to season marinara sauce. 6. Salt and pepper: To taste. Methods of Preparing Acadia's Marinara Sauce There is no single right way to prepare Acadia's marinara sauce. However, here are some popular techniques: 1. Traditional Stovetop Method: Heat the olive oil in a large saucepan over medium heat. Saute the garlic and onions for a few minutes until they are translucent. Add the tomatoes and seasonings, bring the sauce to a boil, then reduce the heat to low and let it simmer for about an hour. 2. Slow Cooker Method: Add all the ingredients to a slow cooker, and cook on low for a few hours or high for four hours. 3. Instant Pot Method: Set the Instant Pot to saute mode, add the olive oil, garlic, and onions, and saute until the onions are translucent. Add the tomatoes, spices, and seasonings, and pressure cook for seven to ten minutes. Uses of Acadia's Marinara Sauce Acadia's marinara sauce is a versatile sauce that can be used in different ways, some of which include: 1. Pasta Sauce: Combine the marinara sauce with cooked pasta for a quick and easy meal. 2. Pizza Sauce: Spread the sauce on top of pizza dough and add toppings according to preference. 3. Dipping Sauce: Marinara sauce makes an excellent dipping sauce for bread, meatballs, and vegetables. 4. Sauce for Meat: Marinara sauce goes well with meat dishes, such as meatballs or chicken Parmesan, creating a delicious flavor. Conclusion Acadia's marinara sauce recipes are a classic Italian sauce that is perfect for any meal. The sauce can be made from scratch or purchased at your local grocery store. The ingredients are simple and can be customized to suit your preferences. The flavors of herbs and spices can be adjusted to meet your taste. The sauce can be used as a topping on pizza, on pasta, as a dipping sauce, or with meat dishes. Store it in the fridge or freezer for later use, so you'll always have marinara on hand.
Acadias marinara sauce is a classic Italian sauce that is a staple in many households. It has the perfect balance of acidity, sweetness, and saltiness, making it the perfect accompaniment to any pasta dish. While the recipe for marinara sauce is relatively simple, there are a few tips and tricks to make the perfect sauce every time. In this article, we will discuss valuable tips when making Acadias marinara sauce recipes.

1. Use San Marzano tomatoes

The type of tomatoes used in the sauce can make a huge difference in the final product. San Marzano tomatoes are known for their sweet, rich flavor and low acidity, making them the perfect choice for marinara sauce. When purchasing canned San Marzano tomatoes, make sure to check the label to ensure they are the real deal. Many brands will claim to be San Marzano tomatoes but are actually a different variety. Look for a D.O.P. (Protected Designation of Origin) label to ensure that the tomatoes are authentically San Marzano.

2. Use fresh herbs

While dried herbs can be used in marinara sauce, using fresh herbs will take the flavor to the next level. Basil is the most common herb used in marinara sauce and can be added at the beginning of the cooking process. However, other herbs such as oregano and thyme can be used as well. These herbs should be added towards the end of the cooking process to retain their flavor.

3. Simmer the sauce slowly

One of the keys to a great marinara sauce is simmering it slowly over low heat. This allows the flavors to meld together and intensify. Depending on the recipe, the sauce should be simmered anywhere from 30 minutes to 2 hours. Stir the sauce occasionally to prevent sticking and burning.

4. Use a variety of vegetables

While the base of marinara sauce is tomatoes, adding a variety of vegetables can enhance the flavor and nutrition of the sauce. Onions, garlic, carrots, and celery are commonly used in marinara sauce recipes. These vegetables should be finely chopped and sautéed in olive oil before adding the tomatoes.

5. Use a heavy-bottomed pot

A heavy-bottomed pot is essential when making marinara sauce. It will distribute the heat evenly so that the sauce does not burn or stick to the bottom. Choose a pot that is large enough to hold all of the ingredients and has a tight-fitting lid to prevent evaporation.

6. Don't add too much salt

It can be tempting to add a lot of salt to marinara sauce to enhance the flavor. However, San Marzano tomatoes and many other canned tomato brands already contain salt, so it's important not to overdo it. Taste the sauce before adding any salt and then add a small amount at a time until it reaches the desired taste.

7. Use a hand blender to puree the sauce

After the sauce has simmered for the desired amount of time, it should be pureed to create a smooth and even consistency. While a blender can be used, a hand blender is much easier and more convenient. It can be used right in the pot and eliminates the need to transfer the sauce to a blender in batches.

8. Add a pinch of sugar

While San Marzano tomatoes are naturally sweet, a pinch of sugar can help balance the acidity in the sauce. This is especially important if the sauce is too tart. Start with a small pinch and taste the sauce before adding more.

9. Let the sauce cool first

While it can be tempting to serve the sauce right away, letting it cool first will allow the flavor to develop even further. Once the sauce has cooled, place it in an airtight container and store it in the refrigerator for up to a week or in the freezer for up to 6 months.

Conclusion

Acadias marinara sauce is a great sauce to have in your recipe arsenal. By following these valuable tips, you can create a delicious and flavorful sauce every time. Remember to use San Marzano tomatoes, fresh herbs, a variety of vegetables, and a heavy-bottomed pot. Simmer the sauce slowly, don't add too much salt, and use a hand blender to puree the sauce. Add a pinch of sugar if needed and let the sauce cool before serving. With these tips, you'll be able to impress your family and friends with your homemade marinara sauce.

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