Best Fresh Marinara Sauce Recipes

FRESH TOMATO MARINARA SAUCE

Steps:

• Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes; add tomatoes, garlic, and bay leaf. Bring the liquid from the tomatoes to a boil, reduce to medium-low, and simmer mixture until tomatoes are softened, about 30 minutes.
• Stir red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper into the tomato mixture; bring again to a simmer and cook until herbs have flavored the sauce, about 30 minutes more.
• Stir balsamic vinegar into the sauce.

STUFFED MANICOTTI WITH FRESH MARINARA SAUCE

Steps:

• Make the crepes (crespelle):
• In a large bowl, whisk together the eggs, milk and melted butter. Gradually whisk in the flour and salt until the mixture is smooth. Refrigerate for 1 hour until slightly thickened.
• Spray an 8-inch nonstick skillet with cooking spray. Place the pan over medium heat. With a small ladle, pour about 3 tablespoons of the batter into the pan. Turn the pan at a 45 degree angle to coat the pan evenly so the batter forms a perfect circle. Cook the crepe only until lightly browned, about 30 seconds. Turn the crepe over with a spatula and cook the other side only until lightly browned, about 30 seconds. Slide the crepe onto a 12-inch platter and continue the process with the remaining batter. Stack the crepes between waxed paper so they don't stick. You can prepare these crepes a day in advance covered in plastic wrap in the refrigerator. No need to reheat the crepes before filling and baking.
• Make the ricotta filling:
• In a large bowl, add all the ingredients for the ricotta filling. With a large wooden spoon or spatula, stir all the ingredients until well blended. Store covered in plastic wrap in the refrigerator until ready to use. You can make this filling the day before.
• Make the marinara sauce:
• In a large heavy nonreactive saucepan with a lid, heat the olive oil on medium heat. Stir in the onion and garlic and cook until fragrant but NOT browned. Add the crushed tomatoes to the pan and crush further with a potato masher. Simmer 30 minutes, slightly covered, on medium-low heat, stirring every so often.
• Add the parsley, basil leaves and salt and pepper, to taste, and simmer for another 10 minutes until the sauce is slightly reduced. Taste and re-season as necessary.
• Put it all together:
• Preheat the oven to 375 degrees F. Coat the bottom of a 13 by 9-inch glass or ceramic baking dish with 1 cup of the prepared marinara sauce.
• Spoon 3 tablespoons of the prepared ricotta filling 1 inch from the edge of a crepe. Roll evenly into a log, keeping the filling even as you roll. Repeat with the remaining crepes. Place manicotti seam side down and side by side in the sauced baking pan.
• Spoon 1 to 2 cups of sauce over the top of the manicotti. Sprinkle with the grated Parmesan.
• Cover the baking dish loosely with foil and bake about 20 minutes. Uncover and bake another 20 minutes until the topping is golden brown and sides are bubbling. Let rest about 15 minutes before serving to firm up the manicotti filling.

FRESH TOMATO MARINARA SAUCE

Steps:

• Peel tomatoes and process smooth.
• Sauté garlic in large pot in olive oil.
• Add all other ingredients and simmer for 1 1/2 hours. Stir occasionally.
• This recipe is approx yield of 80 oz.
• If canning use canning salt otherwise this freezes nicely. I store in 20 oz containers.

NONNIE'S GNOCCHI WITH FRESH MARINARA SAUCE

Steps:

• Preheat the oven to 375 degrees F. Scrub the potatoes well and pierce in several places with the tip of a knife. Bake on a baking sheet until cooked through, about 1 hour. Set aside to cool.
• Once they're cool enough to handle, peel the potatoes and pass the flesh through a ricer or the finest holes of a food mill. Place 1 1/2 cups of the flour on a clean work surface and put the potatoes in the middle. Season with the salt. Knead the potatoes and the flour together until it's a smooth ball of dough that's slightly sticky. If the dough is too sticky, add more of the remaining 1/2 cup flour gradually to achieve the smooth consistency.
• Divide the dough into 4 equal pieces and cover 3 of them with a dampened kitchen towel. On a lightly floured work surface, roll the uncovered piece of dough into a 1-inch-thick rope. Cut into 3/4-inch pieces. Turn a fork over and hold at a 45-degree angle, with the tines touching the work surface. Working with one piece of dough at a time, roll it down the fork tines, pressing with your thumb to make ridges on one side. Place on a large baking sheet lined with a kitchen towel. Repeat with the remaining pieces of dough.
• Bring a large pot of salted water to a boil. Add half the gnocchi and cook until they bob to the surface of the water. Transfer to a shallow bowl and cook the remaining gnocchi.
• Serve the gnocchi warm with the Marinara Sauce. Top with shaved Parmesan and garnish with chopped basil.
• Heat the olive oil in a large skillet over medium-high heat until starting to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, Italian seasoning, and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Stir in the butter until melted. Remove from the heat and add the chopped basil.

HOMEMADE ROASTED GARLIC AND FRESH BASIL MARINARA SAUCE

Steps:

• Start with the onions and saute them in 3 tblsp olive oil on a medium heat till translucent, then add the fresh basil and turn down the heat while continuing to stir. Keep cooking the fresh basil to bring out the flavor, but still stirring the onions in the same pan. The basil leaves should be wilted and soft, but not burned. Then, add 3 oz of chicken stock and simmer till most of the liquid has burned off. Set aside.
• Using a food mill (which can be purchased at specialty kitchen supply stores) separate the seeds and skin from the fresh tomatoes, then with a wooden spoon, stir in all of the dry spices. Then, stir in the onions, olive oil, stewed tomatoes, and fresh Basil mixture. You want to marinate all of this in the refrigerator for a couple of hours. The acids will be infused with the herbs the longer it sits in the refrigerator. Meanwhile, start in on the garlic.
• Peel off the top layers from the garlic cloves and wrap each one in foil, place in a roasting pan. Roast the garlic under the broiler or a 425F oven for 20 minute Let cool and then unwrap. In a bowl, mash down the garlic with a fork, or potato masher, till it forms a paste, then in a blender with 1 cup of chicken stock, puree the roasted garlic paste till it liquifies. You are now ready to season the Marinara with garlic puree while it cooks.
• Take the marinated tomatoes and seasonings from the refrigerator and place in a large stock pot or sauce pan. Simmer on a low heat, stirring and gradually adding the red wine vinegar, tomato juice, and remainder of the chicken stock, add in the garlic puree and keep simmering till it comes to a slight boil. After the first boil, is when you add in the flour depending on how thick you want the consistency to be. This Marinara usually simmers 45min to 1 hour, but you can also use a crock pot on low to keep it going longer, if desired. Stir in cracked black pepper to taste.

SHRIMP IN FRESH TOMATO MARINARA SAUCE

Steps:

• On medium high heat in skillet, add olive oil and when hot, add shrimp and saute quickly for 3 minutes.
• Add garlic and saute for 1 minute.
• Add basil and parsley and saute for another minute.
• Remove shrimp from pan and add tomatoes, salt and pepper and cook for 10 to 15 minutes on low.
• Return shrimp to pan for approximately 1 minute to heat through.
• Stir in additional fresh basil, if desired.

FRESH MARINARA SAUCE

Steps:

• In a Dutch oven, saute the carrots, onions and garlic in oil until tender. Add tomatoes and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until thickened and reduced by half, stirring occasionally. Serve with pasta.

MARINARA SAUCE WITH FRESH HERBS

Steps:

• In a heavy 2-quart saucepan, heat the olive oil over medium heat and sauté the garlic and red pepper flakes for 1 to 2 minutes. Be careful not to brown the garlic. Add the wine and simmer for 10 to 12 minutes, or until the wine is reduced by half.
• Reduce the heat to low, add the tomatoes, and simmer, partially covered, for 20 minutes, stirring occasionally. Add the basil, oregano, and anchovy paste. Stir the sauce and taste for seasoning, adding salt as needed. If the sauce is too acidic, add the sugar. (It will help round out the flavor of the sauce.) Stir and simmer the sauce for 1 to 2 minutes. For a thicker sauce, cook for an additional 10 minutes.
• Make Ahead
• The sauce will keep, covered, in the refrigerator for up to 7 days or in the freezer for up to 6 months.

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.

FRESH TOMATO MARINARA SAUCE

Steps:

• Wash all ingredients very well. Start with tomatoes and water over low heat in medium pot. Slowly stir in each ingredient and continue cooking and stirring for about 1/2 hour to an hour (at least, the longer/the better). If you can, refrigerate and reheat. I don't know why, but it taste better.
• Great Additions: Artichoke Hearts, mushrooms, chopped onion, etc are just a few great additions you can add to this recipe! I have tried all of these just based on what I have in the kitchen at the time, and it always comes out great!
• Note: This recipe is so versatile. Serve over pasta, I prefer linguini), vegetables, or even toasted crostini bread with a bit of mozzeralla on top. It can also be served cold over sliced toasted Italian bread as a bruschetta -- mmm.
• Tip: I worked in a family owned Italian restaurant in high-school. They said to stir continually and never let the sauce boil. I try every time but have yet to succeed.

GARDEN FRESH MARINARA SAUCE

Steps:

• Bring a large pot of water to a boil. Reduce heat to a simmer. Place Ripe Tomatoes in a metal collander or China Cap and lower it into the simmering water. Remove as soon as skins begin to split. When Tomatoes are cool enough to handle, remove skins by gently peeling them off. (They should remove easily, but if they do not, re-emerse into hot water for another minute) Run peeled Tomatoes through a food mill, or if you do not have access to one, quarter the Tomatoes and remove the seeds. Then sqeeze them over a bowl and remove any hard core pieces. In a Large saute pan heat EVOO. Add smashed and chopped Fresh Garlic, Sliced Spring Onions including greens,chopped Red Chili Pepper and fresh Herbs. Stir on a medium heat until Garlic is golden brown and the aroma of herbs is released. Add 1 cup of good Red Wine and de-glaze the pan. Cook the wine and herbs until Wine is reduced by half. Add pureed Tomatoes and stir. Reduce heat to a simmer. Salt and pepper to taste. Simmer stirring every 5 to 10 minutes or so for 30 minutes. Serve over Pasta of choice (Fresh is always great) Add a little of the Pasta cooking water if sauce begins to thicken too much. Grate a little Parmigiana-Regiano for even more Great Italian Taste.

GNOCCHI WITH FRESH MARINARA SAUCE

Steps:

• Special equipment: a ricer or food mill
• Preheat the oven to 375 degrees F. Scrub the potatoes well and pierce in several places with the tip of a knife. Bake on a baking sheet until cooked through, about 1 hour. Set aside to cool.
• Once they're cool enough to handle, peel the potatoes and pass the flesh through a ricer or the finest holes of a food mill. Place 1 1/2 cups of the flour on a clean work surface and put the potatoes in the middle. Season with the salt. Knead the potatoes and the flour together until it's a smooth ball of dough that's slightly sticky. If the dough is too sticky, add more of the remaining 1/2 cup flour gradually to achieve the smooth consistency.
• Divide the dough into 4 equal pieces and cover 3 of them with a dampened kitchen towel. On a lightly floured work surface, roll the uncovered piece of dough into a 1-inch-thick rope. Cut into 3/4-inch pieces. Turn a fork over and hold at a 45-degree angle, with the tines touching the work surface. Working with one piece of dough at a time, roll it down the fork tines, pressing with your thumb to make ridges on one side. Place on a large baking sheet lined with a kitchen towel. Repeat with the remaining pieces of dough.
• Bring a large pot of salted water to a boil. Add half the gnocchi and cook until they bob to the surface of the water. Transfer to a shallow bowl and cook the remaining gnocchi.
• Serve the gnocchi warm with the Marinara Sauce. Top with shaved Parmesan and garnish with chopped basil.
• Marinara Sauce:
• Heat the olive oil in a large skillet over medium-high heat until starting to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, Italian seasoning, and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Stir in the butter until melted. Remove from the heat and add the chopped basil.