Best 4 Best Marinara Sauce Recipes
In the realm of culinary delights, marinara sauce stands tall as a timeless classic, captivating taste buds with its rich, savory flavors. Originating from the vibrant streets of Italy, this versatile sauce has transcended borders to become a beloved staple in kitchens worldwide. Its versatility knows no bounds, as it effortlessly complements a wide array of dishes, from hearty pasta creations to succulent seafood and even grilled meats.
This curated collection of marinara sauce recipes unveils a treasure trove of culinary possibilities, catering to diverse preferences and skill levels. Whether you're a seasoned chef seeking to elevate your culinary repertoire or a home cook yearning for a taste of authentic Italian tradition, these recipes provide a culinary journey like no other.
Dive into the classic marinara, a symphony of San Marzano tomatoes, fresh basil, and garlic, simmered to perfection for a robust and flavorful sauce. Elevate your taste buds with the spicy arrabbiata, where fiery chili peppers add a tantalizing kick to the traditional marinara. Experience the rustic charm of puttanesca, a medley of briny capers, salty olives, and anchovies, creating a symphony of flavors that dance on the palate.
For those seeking a lighter touch, the roasted red pepper marinara offers a vibrant twist, with roasted red peppers adding a smoky sweetness to the sauce. Vegetarians will delight in the meatless marinara, a hearty and flavorful sauce crafted from a harmonious blend of vegetables. And for a taste of the sea, the seafood marinara beckons with its medley of shrimp, mussels, and calamari, swimming in a luscious marinara bath.
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.
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.
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:
- Select the ripest and juiciest tomatoes. Use a combination of varieties for a complex flavor profile.
- Roast the tomatoes before simmering the sauce. This intensifies their flavor and sweetness.
- Use high-quality extra virgin olive oil. It will add a rich, fruity flavor to the sauce.
- Sauté the onions and garlic until they are soft and fragrant. This will help to build a flavorful base for the sauce.
- Add a splash of dry white wine to deglaze the pan. This will help to dissolve any browned bits and add a touch of acidity to the sauce.
- Simmer the sauce for at least 30 minutes. This will allow the flavors to meld and develop.
- Season the sauce to taste with salt, pepper, and fresh basil. Don't be afraid to adjust the seasonings until you achieve the perfect balance of flavors.
Conclusion:
With a little time and effort, you can easily make a delicious and versatile marinara sauce at home. This sauce can be used to top your favorite pasta dishes, pizzas, or grilled meats. It can also be used as a base for other sauces, such as puttanesca or arrabbiata. No matter how you choose to use it, you're sure to enjoy this classic Italian sauce. So next time you're in the mood for a delicious and easy-to-make meal, give this marinara sauce a try. You won't be disappointed.
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