Best My Marinara Sauce Recipes

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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.)

MY MARINARA SAUCE



My Marinara Sauce image

This is what I use as a dipping sauce for my cheese nuggets and parmesan puffs. I also use it on pastas, chicken or about anything that calls for a red sauce. It freezes well.

Provided by Junebug

Categories     Sauces

Time 40m

Yield 3 cups

Number Of Ingredients 12

2 (14 1/2 ounce) cans diced tomatoes
4 teaspoons olive oil
5 garlic cloves, minced
1 (15 ounce) can tomato sauce
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons dried parsley
3 tablespoons wine (optional)
1/8-1/4 teaspoon red chili powder or 1/8-1/4 teaspoon dried ancho chile powder
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon paprika, smoked

Steps:

  • Puree tomatoes, with their juice and tomato sauce in a blender or processor.
  • Heat oil and saute garlic a few minutes. Do not brown.
  • Add all other ingredients and mix well.
  • Bring to a boil, reduce heat and simmer 30 minutes. (I usually let it simmer an hour if I have the time.).

Nutrition Facts : Calories 182.9, Fat 7, SaturatedFat 1, Sodium 1737.1, Carbohydrate 30.6, Fiber 6.7, Sugar 16.4, Protein 4.7

MY MARINARA SAUCE



My Marinara Sauce image

Provided by Food Network

Time 2h30m

Number Of Ingredients 15

1 medium to large onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
4 tablespoons olive oil
1 (4-ounce) can mushroom pieces, drained
1 (24-ounce) can whole tomatoes, chopped, juice reserved
1 pound fresh tomatoes, diced
1 (4-ounce) can ripe olives, diced
1 (6-ounce) can tomato paste
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 bay leaves

Steps:

  • Saute the onion, garlic and the red bell pepper in the oil in a large pot for 5 to 7 minutes. Add the mushrooms, canned tomatoes with the juice, and the fresh tomatoes, stirring well to combine all ingredients. Add the olives, the stir in the tomato paste. Sprinkle the sugar, salt, pepper, oregano and basil over the mixture, and place the bay leaves in the pot. Mix well. Bring the mixture to a boil, lower to simmer, cover and cook about 2 hours. Remove the bay leaves before serving.

MY MOTHER'S MARINARA SAUCE



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.

MY MARINARA SAUCE



My Marinara Sauce image

Provided by Food Network

Number Of Ingredients 15

1 medium to large onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
4 tablespoons olive oil
1 (4-ounce) can mushroom pieces, drained
1 (24-ounce) can whole tomatoes, chopped, juice reserved
1 pound fresh tomatoes, diced
1 (4-ounce) can ripe olives, diced
1 (6-ounce) can tomato paste
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 bay leaves

Steps:

  • Saute the onion, garlic and the red bell pepper in the oil in a large pot for 5 to 7 minutes. Add the mushrooms, canned tomatoes with the juice, and the fresh tomatoes, stirring well to combine all ingredients. Add the olives, the stir in the tomato paste. Sprinkle the sugar, salt, pepper, oregano and basil over the mixture, and place the bay leaves in the pot. Mix well. Bring the mixture to a boil, lower to simmer, cover and cook about 2 hours. Remove the bay leaves before serving.

THE BEST MARINARA SAUCE



The Best Marinara Sauce image

I developed this recipe with a friend to make the most of a bumper crop of tomatoes. Now we like to make huge batches-we're talking 220-pounds-of- tomatoes huge-and then give jars along with a pound of pasta as gifts around the holidays. Knowing this sauce is made from the heart with the best possible ingredients makes me feel good about giving it to my family and friends. -Shannon Norris, Cudahy, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 9 cups

Number Of Ingredients 11

3 tablespoons olive oil
1 cup chopped onion
1/3 cup minced garlic, divided
12 pounds plum tomatoes, quartered
2 cups water
1-1/4 cups minced fresh basil, divided
1/4 cup minced fresh oregano
1/4 cup tomato paste
2 teaspoons kosher salt
1 teaspoon coarsely ground pepper
1/4 cup plus 1-1/2 teaspoons lemon juice

Steps:

  • In a stockpot, heat oil over medium heat. Add onion; cook and stir until softened, 3-4 minutes. Add 2 tablespoons garlic; cook 1 minute longer. Add tomatoes, water and 1/2 cup basil; bring to a boil. Reduce heat; simmer, covered, until tomatoes are completely broken down and soft, about 1 hour, stirring occasionally., Press tomato mixture through a food mill into a large bowl; discard skins and seeds. Return tomato mixture to stockpot; add 1/2 cup of remaining basil, oregano and remaining garlic. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 3-1/2 to 4 hours, stirring occasionally. Add tomato paste and remaining 1/4 cup of basil; season with salt and pepper. , Add 1 tablespoon plus 1-1/2 teaspoons lemon juice to each of 3 hot 1-1/2-pint jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool.

Nutrition Facts : Calories 131 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 348mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 6g fiber), Protein 5g protein.

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

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

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

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