Best Da Mostly Moms Marinara Sauce Recipes

Mom's Quick Marinara Sauce image

Provided by Anna and Liz

Time 35m

Number Of Ingredients 8

1 can (28 ounces) Cento crushed tomatoes
1 can (28 ounces) Cento peeled tomatoes
4 garlic cloves
1/2 cup extra-virgin olive oil
6 to 8 large basil leaves- rinsed
1/4 tsp. crushed red pepper
optional: 1/4 cup of water
salt and black pepper, to taste

Steps:

Open cans of tomatoes, pour them into a blender, and puree them. Place them aside.
In a large saucepot and on low-medium heat, heat olive oil. Add whole garlic cloves and sauté the garlic until they turn golden brown, about 2 minutes.
Next, turn off the heat, or remove the pot from the heat, and have the cover to the pot nearby.
Add the red pepper flakes. Then drop all the basil leaves at once and COVER immediately! This will prevent the oil to splash all over the kitchen and onto yourself. After a minute or so, slowly stir the basil. This will infuse the flavors of the basil and red pepper into the oil giving it a strong punch of flavor to the sauce.
Turn the heat back on. NEXT, add the tomatoes. Cover with a lid and bring the sauce to a low boil.
Reduce heat and simmer the sauce for 30 to 35 minutes, stirring it occasionally.
As the sauce thickens, depending on the brand of imported tomatoes, you may need to add some water if it's getting too thick.
Finally, taste the sauce, and season with salt and pepper to taste. Before serving, fish out the garlic cloves and discard them. Allow the sauce to completely cool before storing it in containers and refrigerate. Can freeze up to 3 weeks.
Yields: about 2 quarts

Mama's Marinara image

Provided by Nat Da Brat

Categories Vegetable

Time 2h

Yield 6 serving(s)

Number Of Ingredients 11

3 cloves garlic, crushed
1/2 yellow onion, peeled and chopped fine
3 tablespoons olive oil
chili flakes
2 (28 ounce) cans tomato puree, red pack brand if possible
1 (28 ounce) can crushed tomatoes, red pack brand if possible
1 tablespoon tomato paste, red pack brand if possible
1 teaspoon sugar
1 cup chicken stock
red pepper flakes
salt

Steps:

Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called"sweating" because it will draw out a lot of moisture and flavor).
Add the chili flakes to taste.
Add all the tomato products.
Pour the chicken stock into one of the 28-oz cans.
Fill it the rest of the way with water and add that and the sugar to the pot.
Stir and bring to a simmer.
Taste and season with salt and cover.
Simmer the sauce for about 1 hour (the sauce should be fairly thin, but not watery and very smooth).
Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems thick.

My Mother's Marinara Sauce image

Provided by Alex Guarnaschelli

Time 1h10m

Yield about 2 quarts

Number Of Ingredients 11

4 tablespoons extra-virgin olive oil
2 large yellow onions, peeled, halved and diced
10 cloves garlic, peeled, halved and cut into thin slices
2 to 3 teaspoons red pepper flakes
2 teaspoons granulated sugar
Kosher salt
3 medium carrots, peeled and grated
Two 28-ounce cans whole peeled tomatoes
4 cups water, divided, plus more as needed
1 cup basil leaves, washed
Freshly grated Parmesan

Steps:

Heat the olive oil in a large skillet over medium heat. Add the onions, the garlic, red pepper flakes, and sugar and season with salt, to taste. Stir in the carrots and reseason with salt. Cook for about 2 minutes, and then add canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook over medium heat, stirring from time to time, about 20 minutes. If at any point the veggies or the sauce is getting dry, add some water. Continue cooking another 10 minutes, and then taste for seasoning. The tomatoes should be fairly broken down and the flavors coming together. Cook an additional 10 minutes. The sauce cooks about as long as it takes to make the meatballs from start to finish, about 45 minutes. Stir in the basil leaves and season with Parmesan.