Best Paul Sorvinos Marinara Sauce Recipes

Marinara Sauce image

Provided by Food Network

Time 1h25m

Number Of Ingredients 10

1 large Spanish onion, chopped
6 to 8 garlic cloves, minced
1 cup extra-virgin olive oil
3 (28-ounce) cans tomatoes, crushed by hand
1/2 cup basil, chopped
1 1/2 tablespoons salt
1 teaspoon black pepper
1 teaspoon oregano
1/2 chopped parsley, chopped
3 tablespoons tomato paste

Steps:

Saute onions and garlic with olive oil in a 4-quart saucepan. When onions and garlic are golden color, add tomatoes, basil, salt, pepper, oregano, parsley and tomato paste. Bring to a boil, lower heat and simmer for 1 hour, stirring constantly stirring.

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.

Marinara Sauce image

Provided by Food Network

Yield about 4 cups

Number Of Ingredients 4

4 tablespoons olive oil
Heaping 1/4 cup very thinly sliced garlic
2 28-ounces cans whole peeled Italian plum tomatoes
1/4 cup firmly-packed basil leaves, torn

Steps:

Heat oil in a heavy saucepan over medium-high heat. Add garlic and saute, stirring occasionally, 5 minutes, or until lightly browned.
Into a sieve placed over a bowl, pour tomatoes. With your hands squeeze juice from tomatoes until they resemble a coarse chunky pulp. Add tomato pulp and basil to saucepan and simmer 10 minutes. (Reserve tomato juice, if desired, for another use.) Season to taste with salt and pepper and serve with pasta.

Frank's Marinara Sauce image

Provided by Food Network

Time 30m

Yield 8 servings

Number Of Ingredients 8

1/4 cup olive oil
12 ounces fatback, scored, optional
3 cloves garlic, mashed
1/2 onion, diced
One 35-ounce can whole tomatoes, such as San Marnano Tomato's
Salt and ground pepper
Dried oregano
6 fresh basil leaves, torn

Steps:

In heavy pot, heat the oil. Then add the fatback (if using) and garlic and saute until golden brown. Remove the fatback, then add the onions and saute until soft, 2 to 3 minutes.
Add the tomatoes (crush by hand into the pot). Bring to a boil, add salt to taste, reduce to a simmer and cook for 10 to 15 minutes. Add salt, pepper and oregano to taste.
After finished, turn off the heat and add the basil.