Best Italian Essentials Awesome Marinara Sauce Recipes

SUPER SIMPLE MARINARA SAUCE

Steps:

• In a medium, heavy-bottomed saucepan, combine the tomatoes (with their juices), halved onion, garlic cloves, olive oil, oregano and red pepper flakes (if using).
• Bring the sauce to a simmer over medium-high heat, then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of oil float free of the tomatoes. Stir occasionally, and use a sturdy wooden spoon to crush the tomatoes against the side of the pot after about 15 minutes has passed.
• Remove the pot from the heat and discard the onion. Smash the garlic cloves against the side of the pot with a fork, then stir the smashed garlic into the sauce. Do the same with any tiny onion pieces you might find. Use the wooden spoon to crush the tomatoes to your liking (you can blend this sauce smooth with an immersion blender or stand blender, if desired).
• Add salt, to taste (the tomatoes are already pretty salty, so you might just need a pinch). Serve warm. This sauce keeps well, covered and refrigerated, for up to 4 days. Freeze it for up to 6 months.

BEST ITALIAN MARINARA SAUCE RECIPE

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.

ITALIAN ESSENTIALS: AWESOME MARINARA SAUCE

Steps:

• PREP/PREPARE
• Use a large skillet for this recipe. The additional surface area will aid in evaporation, and thicken the sauce in less time.
• I am going to ask you to trust me on this recipe. It requires the best canned tomatoes you can get. I am recommending San Marzano (whole or diced), D.O.P certified. if possible. If you need some help in selecting the right brand, I created a recipe post with some excellent suggestions: https://www.justapinch.com/recipes/soup/soup-other-soup/cooking-class-the-best-canned-tomatoes.html
• You will find that basil is used in many Southern Italian recipes; while oregano is used more, as you travel North. If you substitute fresh for dried, then double the amounts to 1 teaspoon each. Or, just try one or the other, and see which one you like the best.
• This will probably freak some folks out, but when I was cooking in Naples, we would add 1 anchovy to the cooking garlic, and break it up as it cooked. It adds a bit of "umami," upping the flavor but without any hint of anchovy flavor to the finished product.
• Do not like using wine in your cooking, no worries, substitute an equal amount of water.
• If you are using whole canned tomatoes, you will need to dump them into a bowl, and then crush them with your hands.
• My Aunt Josephine used to use a razor blade to thinly slice the garlic... Yes, just like in the movie Goodfellas.
• Gather your ingredients (mise en place).
• Add the olive oil and the sliced garlic to a cold skillet and bring up to medium heat.
• Chef's Note: We are doing this to prevent the garlic from browning and beginning with a cold pan helps to control the process.
• When the garlic looks like this, it is ready.
• As soon as the garlic begins to sizzle, add the tomatoes. Then add the wine to the can, swirl it around (to pick up the last tomato bits), and add it to the pan.
• Chef's Note: If the garlic begins to brown before you add the tomatoes, start over, the sauce will be bitter. Slightly golden is okay... brown is a no, no.
• Add the remainder of the ingredients and bring up to a vigorous simmer.
• Chef's Tip: One chef that I worked with told me to pretend I was pan frying the sauce... Whatever.
• Continue to simmer for, 5 minutes.
• Add the tomato paste, and simmer until the sauce thickens, about 10 - 15 additional minutes.
• If you want a smoother sauce, add to a food processor, fitted with an S-blade, and blend until you like what you see.
• PLATE/PRESENT
• Use on all things Italian. Enjoy.
• Keep the faith, and keep cooking.

BEST MARINARA SAUCE YET

Steps:

• In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
• In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
• Simmer for 30 minutes, stirring occasionally.

ITALIAN ESSENTIALS: MARINARA SAUCE

Steps:

• PREP/PREPARE
• You will need a large saucepan to make this recipe.
• Storage of homemade condiments and spices, and Sauces Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this recipe should last 8 - 10 weeks in the fridge, or several months, if frozen.
• Gather your ingredients (mise en place).
• Add the oil to a large saucepan over medium-low heat.
• Add the diced bacon, and slowly cook until the fat has rendered and the bacon crisps, about 10 - 12 minutes.
• Remove the bacon from the pan with a slotted spoon, drain on paper towels, and reserve for another recipe.
• Add the onions to the bacon grease and cook until softened and translucent, about 3 - 4 minutes.
• Add the garlic and cook until fragrant, about 60 seconds.
• Add the tomatoes and sauce, then bring up to a light boil.
• Add the basil, oregano, salt, and pepper to taste.
• Reduce heat and simmer until the sauce begins to thicken, about 40 - 45 minutes.
• Do a final tasting for proper seasoning.
• Allow the sauce to cool slightly, then work in batches and blend until smooth.
• Use immediately, or properly store in the fridge or freezer until needed.
• PLATE/PRESENT
• Use any time you want a great tasting Italian sauce. Enjoy.
• Keep the faith and keep cooking.

AUTHENTIC ITALIAN MARINARA SAUCE

Steps:

• In large pan over medium heat saute chopped garlic and onion in olive oil until translucent.
• Add cans of tomato.
• Sprinkle on black pepper.
• Add bay leaves.
• Let sauce simmer for about 30 minutes to reduce and intensify flavors stirring occassionally.
• Add basil and parsley and stir well.
• Allow sauce to simmer at least another two hours (can simmer all day if desired)stirring occassionally.
• After two hours taste sauce, if acidic or if you want more sweetness add 1/2 tsp baking powder (or sugar) to cut acidity. Only do this if necessary.
• Pull out both bay leaves before serving/storing.
• Sauce can be served over pasta now or stored in freezer or refridgerator. If adding in meat add at the begining when adding tomatos.