Best Marinara Sauce Ii Recipes

BEST MARINARA

Best Marinara image

This is the absolute best recipe to use on tomatoes! I haven't tried it on spaghetti, but I recommend rotini or fusili. This is a marinara sauce, but better! Even my picky little sister loved it!

Provided by Shannon

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara

Time 25m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 cup chopped onion
2 cloves garlic, minced
2 stalks celery, chopped
1 ½ (28 ounce) cans crushed tomatoes
1 (6 ounce) can tomato paste
2 teaspoons dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste

Steps:

Heat oil in large skillet over medium heat. Stir in onion, garlic and celery and cook until soft. Pour in tomatoes and tomato paste, stir, reduce heat and simmer 5 minutes. Stir in parsley, basil, oregano, salt and pepper; simmer 15 minutes, uncovered. Serve.

Nutrition Facts : Calories 143.4 calories, Carbohydrate 23.5 g, Fat 5.4 g, Fiber 5.7 g, Protein 5 g, SaturatedFat 0.7 g, Sodium 494 mg, Sugar 5 g

MARINARA SAUCE

Marinara Sauce image

Provided by Giada De Laurentiis

Time 1h30m

Yield 4 servings as a first course

Number Of Ingredients 9

Ingredients

1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 celery stalk, finely chopped
1 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 (32-ounce) cans crushed tomatoes
1 dried bay leaves

Steps:

In a large 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 each of 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 leaves. 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.)

BEST MARINARA SAUCE YET

Best Marinara Sauce Yet image

This is a very easy homemade red sauce, and the only one my 5 year old daughter will eat! Serve with your favorite pasta.

Provided by Jackie M.

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara

Time 45m

Yield 8

Number Of Ingredients 10

Ingredients

2 (14.5 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
¼ teaspoon ground black pepper
6 tablespoons olive oil
⅓ cup finely diced onion
½ cup white wine

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.

Nutrition Facts : Calories 150.8 calories, Carbohydrate 11.7 g, Fat 10.5 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 1.5 g, Sodium 685.3 mg, Sugar 6.6 g

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

Ingredients

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.)