Best 6 Best Marinara Recipes
**Discover a Culinary Symphony: Unveiling the Best Marinara Recipes**
Indulge in a culinary adventure as we unveil the secrets of crafting the perfect marinara, a cornerstone of Italian cuisine. From classic variations to unique interpretations, this article presents a symphony of marinara recipes that will tantalize your taste buds and leave you craving for more. Dive into the realm of traditional marinara, where fresh tomatoes, aromatic garlic, and fragrant herbs unite to create a timeless masterpiece. Explore the vibrant flavors of roasted red pepper marinara, where smoky sweetness harmonizes with the tangy tomato base. Unleash your creativity with a medley of variations, such as the rich and savory sun-dried tomato marinara, the vibrant and herbaceous pesto marinara, and the decadent white wine marinara. Each recipe promises a distinct culinary experience, transporting you to the heart of Italy with every bite.
BEST MARINARA SAUCE YET
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
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
THE BEST MARINARA SAUCE
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
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.
WORLD'S BEST MARINARA
The only marinara you'll ever need! Serve with your favorite pasta.
Provided by SunnyDaysNora
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Heat olive oil in a saucepan over medium heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add mushrooms, red bell pepper, and parsley; cook and stir until mushrooms are slightly softened, about 2 minutes. Add oregano, sugar, basil, rosemary, sage, red pepper flakes, salt, and black pepper; stir to combine, 2 minutes.
- Stir tomato sauce into seasoned onion-mushroom mixture; cook over low heat until flavors have combined, 30 minutes.
- Transfer half the sauce to a blender; blend until smooth. Return to saucepan with the remaining sauce; stir to combine.
Nutrition Facts : Calories 75.1 calories, Carbohydrate 13 g, Fat 2.2 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 666.2 mg, Sugar 8.8 g
MARINARA SAUCE OF ALAN LEONETTI (((THE BEST)))
Everyone who has tasted this sauce has either begged for a handout or the recipe, stating that it's by far the best marinara sauce they have ever had. We use this sauce (or gravy) over spaghetti, veal parmesan, eggplant parmesan, meatball subs, Italian sausage subs, ravioli, and anything else that calls for a marinara sauce or red gravy. This exact recipe as written yields about 22 one quart Hefty brand freezer bags that each contain 3 large long handled cooking ladles of sauce per bag. You will need a very large spaghetti or lobster pot that is at least 15 inches high by 12 inches in diameter, which is the perfect size for this recipe as it is written. We use the Angela Mia brand of Chunky Crushed Tomatoes that come in cans containing 6 lbs. 6 oz. per can (about 1 gallon). This brand is made by Hunt's, so if you can not find Angela Mia, feel free to use Hunt's.
Provided by Alan Leonetti
Categories Sauces
Time 4h45m
Yield 22 quarts
Number Of Ingredients 13
Steps:
- Empty 3 cans of crushed tomatoes into the pot.
- Slice all of the cloves of the elephant garlic bulb crosswise into either halves or thirds or pieces, and dump them into the pot.
- Dice the large onions, and dump that into the pot.
- Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
- Do not strain, as the pulp adds to make this a thick and wonderful sauce.
- Cover and cook on medium heat, stirring every 5 minutes until it bubbles and is completely heated throughout. This takes about 1 hour.
- Reduce heat to a simmer, and continue to simmer, stirring every 5 minutes to keep from burning or sticking to the bottom of the pot for 3 additional hours.
- Remove from heat, uncover, and give it one last stir.
- Allow it to completely cool.
- When it is completely cooled, stand up your 1 quart Hefty freezer bags in a row and with a large long handled cooking ladle place 3 ladles of sauce into each bag.
- Squeeze out as much air from each bag as possible and secure the bags shut.
- Mark the bags and place into the freezer.
BEST MARINARA
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
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 (THE BEST)
this is the sauce I use in all my recipes, it is the backbone of flavor, and quite honestly the best marinara sauce I have ever had. It makes the best Carbonara I have ever had, delicious with a Pollo parmigiana, anything, you name it, delicious! I don't have the time right now to give you the scaled version, so here is the recipe, I use in my restaurant. You scale it!
Provided by The Italian Cook
Categories Vegetable
Time 3h15m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Add oil to a sauté pan, and sauté the onion and garlic.
- In a big enough pot add your 3 tomato sauces, onion and garlic, and enough water to make it a nice consistency.
- Heat until hot enough to add the spices, sugar, salt, and pepper.
- Now depending upon what you want to do, heat the sauce to 160 to 190 degrees, try to do this as long as possible for extra flavor--can take from 45 minutes to 2 hours.
- You now have a delicious marinara sauce that can be used in some of my other recipes, or for anything you want!
Nutrition Facts : Calories 546.2, Fat 11.3, SaturatedFat 1.7, Sodium 6523.8, Carbohydrate 111, Fiber 21.3, Sugar 68.4, Protein 16.6
Tips:
- Use high-quality tomatoes. This is the key to a great marinara sauce. Look for tomatoes that are ripe, fresh, and flavorful. Avoid canned tomatoes, which can be bland and watery.
- Roast your tomatoes. Roasting tomatoes intensifies their flavor and sweetness. To roast tomatoes, simply toss them with olive oil and salt, then roast them in a hot oven until they are slightly charred and softened.
- Use fresh herbs and spices. Fresh herbs and spices add a lot of flavor to marinara sauce. Some good options include basil, oregano, thyme, rosemary, and garlic. You can also add a pinch of red pepper flakes for a little heat.
- Simmer your sauce for a long time. The longer you simmer your marinara sauce, the better it will taste. Simmering helps to develop the flavors and thicken the sauce.
- Taste your sauce as you cook it. This is the best way to make sure that your sauce is seasoned to your liking. Add more herbs, spices, or salt and pepper as needed.
Conclusion:
Marinara sauce is a versatile sauce that can be used in a variety of dishes. It is a great choice for pasta, pizza, chicken, and fish. It can also be used as a dipping sauce or spread. No matter how you use it, marinara sauce is sure to be a hit. So next time you're looking for a delicious and easy-to-make sauce, give this recipe a try. You won't be disappointed.
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