Best 6 Basil Marinara Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary journey with our marinara sauce, a luscious and versatile Italian staple. This delectable sauce, made with fresh basil, ripe tomatoes, and a symphony of aromatic herbs, promises an explosion of flavors to tantalize your taste buds. Elevate your pasta dishes to new heights, immerse your chicken parmesan in a sea of savory goodness, or let it be the dipping companion for your crispy garlic bread. With its vibrant red hue and irresistible aroma, our basil marinara sauce is a culinary masterpiece that will transform any meal into an unforgettable occasion.

Dive into a collection of marinara sauce recipes that cater to every palate and dietary preference. From the classic tomato-based marinara to its creamy counterpart, the vodka sauce, and the zesty and aromatic pesto sauce, this article has something for every home chef. Discover the secrets of creating a rich and flavorful sauce using simple, accessible ingredients. Learn how to balance the acidity of tomatoes with the sweetness of onions and carrots, while herbs like basil, oregano, and thyme add depth and complexity. Explore variations that incorporate sun-dried tomatoes, mushrooms, or roasted peppers for a unique taste experience.

Check out the recipes below so you can choose the best recipe for yourself!

HOMEMADE ROASTED GARLIC AND FRESH BASIL MARINARA SAUCE



Homemade Roasted Garlic and Fresh Basil Marinara Sauce image

Loaded with savory herbs, simmered with both fresh and dried basil, fresh tomatoes, and a super-flavorful roasted garlic puree.

Provided by Chef Pisces

Categories     Sauces

Time 2m

Yield 1 1, 6 serving(s)

Number Of Ingredients 17

2 cups fresh basil, washed and de-stemmed
3 tablespoons dried basil
2 fresh onions, chopped
3 tablespoons dried onion powder
6 fresh tomatoes
16 ounces 100% tomato juice (nothing added, just tomatoes)
6 garlic cloves
3 tablespoons dried oregano
3 tablespoons dried rosemary
2 tablespoons dried marjoram
2 tablespoons dried thyme
2 ounces red wine vinegar
8 ounces stewed tomatoes
8 ounces chicken stock
3 cups flour
6 tablespoons extra virgin olive oil
cracked black pepper

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.

BASIL MARINARA



Basil Marinara image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 7

1/4 onion, chopped
1 tablespoon olive oil
1 (28-ounce) can crushed tomatoes
1 (28-ounce) can pureed tomatoes
Bunch parsley, leaves chopped
1/2 cup fresh basil, torn by hand
Salt and pepper

Steps:

  • Saute onions in olive oil in saucepan. Add remaining ingredients and simmer 30 minutes. Season with salt and pepper to taste. Serve over the pasta of your choice.

SLOW-COOKER MARINARA WITH FRESH BASIL



Slow-Cooker Marinara With Fresh Basil image

From Cuisine at Home, who recommends this sauce with penne pasta. I used this sauce for one of our favorite recipes, recipe #204310.

Provided by LaJuneBug

Categories     Sauces

Time 3h20m

Yield 6-7 cups, 12 serving(s)

Number Of Ingredients 7

4 lbs roma tomatoes, chopped (12 cups)
1 cup diced onion
6 garlic cloves, chopped
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/4 cup extra-virgin olive oil
1/2 cup fresh basil leaf, chopped

Steps:

  • Combine tomatoes, onion, garlic, salt, and pepper flakes in a 3- to 4-qt. slow cooker.
  • Stir in oil. Cover; cook on high-heat setting for 3-4 hours or low-heat setting for 5-6 hours.
  • Using a hand-held immersion blender, puree marinara in the slow cooker, or puree the sauce in batches in a regular blender. Stir in basil into pureed sauce.
  • Cook marinara to room temperature, then transfer to a container with a tight-fitting lid. Refrigerate sauce up to 1 week or freeze for up to 2 months. Serve marinara over pasta or use as a sauce for pizza.

MOZZARELLA AND BASIL WITH MARINARA SAUCE



Mozzarella and Basil with Marinara Sauce image

Baguette slices are sturdy dippers for an Italian-style appetizer you can make in 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 10

Number Of Ingredients 4

8 oz fresh mozzarella cheese, cubed
2 tablespoons chopped fresh basil leaves
2 cups chunky marinara sauce
French baguette slices

Steps:

  • Heat oven to 350°F. In shallow 2-quart casserole, place cheese cubes. Sprinkle with basil. Spoon marinara sauce around cheese.
  • Bake uncovered 8 to 10 minutes or until cheese is hot and bubbly. Serve with baguette slices.

Nutrition Facts : Calories 370, Carbohydrate 58 g, Cholesterol 10 mg, Fat 1, Fiber 3 g, Protein 15 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 4 g, TransFat 1 g

MOSTACCIOLI MARINARA WITH BASIL



Mostaccioli Marinara With Basil image

Make and share this Mostaccioli Marinara With Basil recipe from Food.com.

Provided by PaulaG

Categories     Penne

Time 35m

Yield 2 serving(s)

Number Of Ingredients 11

1 1/2 cups mostaccioli pasta, uncooked (4 oz) or 1 1/2 cups penne (4 oz)
1 (14 1/2 ounce) can tomatoes, undrained
1 teaspoon olive oil
1/3 cup diced onion
1 -2 garlic clove, minced
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 tablespoons chopped parsley
2 teaspoons dried basil, crushed
2 tablespoons grated parmesan cheese or 2 tablespoons romano cheese

Steps:

  • Cook the pasta according to package directions, drain and set aside.
  • Position knife blade in food processor, add tomatoes.
  • Pulse 3 to 4 times or until amost smooth, set aside.
  • Coat a medium skillet with non-stick cooking spray, add oil, and place over medium-high heat until hot.
  • Add the onion and garlic; saute 3 minutes or until tender.
  • Add tomatoes, sugar, salt, and pepper; bring to a boil.
  • Reduce heat, simmer uncovered 10 minutes.
  • Stir in parlsey and basil.
  • Serve sauce over pasta; sprinkle with cheese.

Nutrition Facts : Calories 333.1, Fat 5.2, SaturatedFat 1.4, Cholesterol 4.4, Sodium 385.4, Carbohydrate 60.1, Fiber 5.5, Sugar 9.4, Protein 12.7

CREAMY MARINARA WITH FRESH BASIL



Creamy Marinara With Fresh Basil image

As seen on the Sonoran Living program (an Arizona area ABC morning show), by Linda Bosse Singh. This recipe features "frozen fresh tomatoes" as prepared by Linda Singh, which are described below. A useful method of easily preserving your extra summer tomato crop! You can, of course, use completely fresh tomatoes, instead.

Provided by Julesong

Categories     Sauces

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 tablespoon extra virgin olive oil, good quality and organic if possible
3 cloves fresh garlic, minced
4 -5 large tomatoes, fresh frozen, skinned and chopped up (keep the juice!)
3 tablespoons heavy cream
1/4 cup chopped fresh basil (use a variety of flavored basils, especially lemon if you have it)
1/2 cup chopped roasted red pepper (optional)
1 pinch sugar, to taste
salt & freshly ground black pepper, to taste
cooked pasta, of your choice (8 to 10 servings worth)
grated parmesan cheese, for garnish
fresh basil leaf, for garnish

Steps:

  • Fresh frozen tomatoes: pick juicy tomatoes, make sure they are clean and dry, then pop them in a Ziploc bag, single layer; label your bag with date and put flat into freezer; when ready to use, just take out as many as you need and run them under hot water (or put then in a bowl of hot water) and after a minute or two the skins will peel right off, then just chop and use; use these instead of canned tomatoes.
  • In a hot sauce pan or small wok, put in olive oil and fresh garlic; stir and sauté for 1 to 2 minutes.
  • Add the tomatoes together with their juice and let simmer for 10 minutes.
  • Stir in the cream, basil, salt and pepper, and roasted peppers (if using), and bring to a simmer them it through.
  • Serve over cooked pasta, garnish with parmesan cheese and fresh basil leaves.
  • Also good over baked halibut, grilled shrimp, chicken, or grilled vegetables.

Tips:

  • Fresh Basil: For the best flavor, use fresh basil leaves. If you don't have fresh basil, you can use dried basil, but the flavor will be less intense.
  • Olive Oil: Use good quality extra virgin olive oil. This will give your marinara sauce a rich, flavorful base.
  • Garlic and Onion: Use fresh garlic and onion for the best flavor. If you don't have fresh garlic or onion, you can use jarred or frozen garlic and onion.
  • Tomatoes: Use ripe, flavorful tomatoes. You can use fresh tomatoes, canned tomatoes, or a combination of both.
  • Simmer: Simmer the sauce for at least 30 minutes, or longer if you have time. This will help the flavors to develop and deepen.
  • Season to Taste: Season the sauce with salt, pepper, and red pepper flakes to taste. You may also want to add a pinch of sugar to balance out the acidity of the tomatoes.
  • Serve: Serve the sauce over your favorite pasta, or use it as a dipping sauce for bread or vegetables.

Conclusion:

Basil marinara sauce is a delicious and versatile sauce that can be used in a variety of dishes. It's a great way to add flavor to your favorite pasta dishes, or to use as a dipping sauce for bread or vegetables. With its fresh, flavorful ingredients and easy-to-follow instructions, this basil marinara sauce recipe is sure to become a favorite in your kitchen.

Related Topics