Best 11 Longer Cooked Very Garlicky Marinara Sauce Recipes

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**Longer-Cooked Very Garlicky Marinara Sauce**

Marinara sauce is a versatile sauce that can be used on pasta, pizza, and other dishes. It is typically made with tomatoes, garlic, and basil, but there are many variations on the classic recipe. This recipe for longer-cooked very garlicky marinara sauce is a delicious and easy-to-make version of the classic sauce. It is made with fresh tomatoes, garlic, onions, and basil, and it is simmered for several hours to develop a deep and flavorful taste. The sauce is also very versatile and can be used on a variety of dishes. In addition to the classic spaghetti and meatballs, it can also be used on chicken, fish, or vegetables. It can also be used as a dipping sauce for bread or crackers. No matter how you choose to use it, this longer-cooked very garlicky marinara sauce is sure to please everyone at your table.

**Recipes in the article:**

* Longer-Cooked Very Garlicky Marinara Sauce
* Easy Marinara Sauce
* Roasted Tomato Marinara Sauce
* Vodka Sauce
* Puttanesca Sauce

These recipes are all delicious and easy to make, and they are a great way to add flavor to your favorite dishes. Whether you are looking for a classic marinara sauce or something a little different, you are sure to find a recipe in this article that you will love.

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

HOMEMADE GARLIC MARINARA SAUCE



Homemade Garlic Marinara Sauce image

Provided by Rich Rogers

Categories     Sides     Sauces     Dinner

Time 30m

Number Of Ingredients 8

3 T Chef Shamy Parmesan Basil Garlic Butter
1 onion, finely diced
2 (28 oz) can crushed tomatoes
¼ tsp crushed red pepper flakes (or a pinch of cayenne)
3 tsp salt
½ tsp dried oregano
½ tsp black pepper
1 large sprig of fresh basil

Steps:

  • In a large pan, melt Garlic Butter on medium high heat. Add onion and saute until translucent, about 5 minutes.
  • Add crushed tomatoes, red pepper flakes, salt, oregano, pepper, and fresh basil and cook until the sauce reaches a simmer.
  • Reduce heat to medium low and simmer 20 minutes.
  • Discard the sprig of basil, and season with additional salt and pepper, if needed.
  • Serve with pasta, bread sticks, or on pizza.

Nutrition Facts :

BEST ITALIAN MARINARA SAUCE RECIPE



Best Italian Marinara Sauce Recipe image

How to make the best, authentic Italian Marinara Sauce recipe from scratch, with organic San Marzano tomatoes, garlic and fresh basil.

Provided by Florentina

Categories     Main

Time 1h5m

Number Of Ingredients 8

2 X 28 oz cans San Marzano Tomatoes
1/2 yellow onion (-diced)
8 cloves garlic (-minced)
1 leaf bay
4 sprigs basil
1/3 c fresh basil leaves (- sliced or torn)
4 tbsp extra virgin olive oil
1 pinch sea salt (( or to your taste))

Steps:

  • Heat a heavy bottom large pot on medium low flame. Add a lug of olive oil and the diced onion with a pinch of sea salt. Cook for about 10 minutes until traslucent taking good care not to burn it.
  • Stir in the minced garlic and let it infuse the oil for about 30 seconds.
  • Use your hands and crush the tomatoes as you add them to the pot with the onion and garlic. Rustic chunks are what we are after.
  • Add the bay leaf and the 4 sprigs of basil then bring everything to a gentle simmer. Partially cover with a lid and cook down until reduced and thick to your liking. About an hour or so. Stir a few times making sure the sugars from the tomatoes don't stick to the bottom.
  • After the sauce has reduced season to taste with the sea salt. Discard the bay leaf and basil sprigs.
  • Finish with a drizzle of extra virgin olive oil and the reserved fresh basil. Serve with your favorite pasta to transfer to jars and refrigerate up to one week.

Nutrition Facts : Calories 753 kcal, Carbohydrate 152 g, Protein 34 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 2727 mg, Fiber 39 g, Sugar 91 g, ServingSize 1 serving

CLASSIC MARINARA SAUCE



Classic Marinara Sauce image

Provided by Valerie Bertinelli

Categories     condiment

Time 25m

Yield 8 cups

Number Of Ingredients 7

1/3 cup olive oil
6 cloves garlic, minced
Three 26-ounce cartons chopped tomatoes
1 teaspoon Italian seasoning
1 large basil sprig
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter

Steps:

  • Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.

MARINARA SAUCE



Marinara Sauce image

For a go-to standby using canned tomatoes, get Ina Garten's easy, homemade Marinara Sauce recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Time 45m

Yield 6 servings

Number Of Ingredients 8

1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.

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

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.

MARINARA



Marinara image

My mother, who was Italian American, called marinara sauce "gravy." She made this marinara sauce recipe in big batches several times a month, so it was a staple on our dinner table. A mouthwatering aroma filled the house each time she cooked it. -James Grimes, Frenchtown, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 5 cups

Number Of Ingredients 8

2 cans (28 ounces each) whole tomatoes
1 large onion, finely chopped
4 garlic cloves, minced
3 tablespoons extra virgin olive oil
1/4 cup chopped fresh basil
1-1/2 teaspoons dried oregano
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan, heat oil over medium-high heat. Add onions; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until thickened and flavors are blended, 30-45 minutes, stirring occasionally and breaking up tomatoes with wooden spoon.

Nutrition Facts : Calories 44 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 178mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

HOMEMADE MARINARA SAUCE



Homemade Marinara Sauce image

This quick and easy homemade marinara sauce is my kids' favorite. It works fantastic with spaghetti, and my kids love it in meatball subs, too. -Cara Bjornlie, Detroit Lakes, Minnesota

Provided by Taste of Home

Time 30m

Yield 7 cups.

Number Of Ingredients 8

1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
2 cans (28 ounces each) Italian crushed tomatoes
1 tablespoon Italian seasoning
1 to 2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes, Italian seasoning, salt, pepper and sugar; bring to a boil. Reduce heat; simmer, covered, 10 minutes.

Nutrition Facts : Calories 91 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 489mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

MARINARA SAUCE



Marinara Sauce image

This homemade marinara sauce recipe is easy to make, naturally gluten-free and vegan, and slow-simmered with the BEST tomato, basil and garlicky flavors.

Provided by Ali

Time 30m

Number Of Ingredients 9

2 tablespoons olive oil (or butter)
1/3 cup finely-diced white onion
4 cloves garlic, pressed or finely-minced
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) can San Marzano whole tomatoes (with juices)
1 teaspoon dried oregano
3/4 teaspoon fine sea salt
1/2 teaspoon freshly-cracked black pepper
3 large sprigs of fresh basil

Steps:

  • Heat olive oil in a large saucepan over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until combined. Add garlic and crushed red pepper flakes and sauté for 1-2 minutes, stirring frequently, until combined.
  • Add the tomatoes, oregano, salt and black pepper, and stir to combine. Use a wooden spoon or a potato masher to gently break up the tomatoes as the sauce continues to heat. Stir in the fresh basil sprigs.
  • Continue cooking the sauce until it reaches a simmer. Then reduce the heat to medium-low, cover and continue to simmer for 20 to 30 minutes, stirring occasionally.
  • Remove and discard the fresh basil sprigs. Taste and season the sauce with salt and pepper, as needed. (If you prefer a smoother sauce, you can also purée it with an immersion blender until it reaches your desired consistency.)
  • Then serve the sauce warm and enjoy!

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.)

5 MINUTE, NO COOK MARINARA SAUCE



5 Minute, No Cook Marinara Sauce image

Make and share this 5 Minute, No Cook Marinara Sauce recipe from Food.com.

Provided by ThatSouthernBelle

Categories     Sauces

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 cups cherry tomatoes
1 medjool dates, pitted
1 teaspoon oregano, dried
1/2 teaspoon rosemary, fresh
1 tablespoon lemon juice
1/3 cup olive oil
2 teaspoons salt

Steps:

  • Place all ingredients into your blender and blend smooth.
  • Use to top zucchini or seaweed noodles.
  • Top with basil and chopped rosemary.

Nutrition Facts : Calories 176.2, Fat 18.1, SaturatedFat 2.5, Sodium 1166, Carbohydrate 4.2, Fiber 0.9, Sugar 2.9, Protein 0.6

Tips:

  • Use the freshest, ripest tomatoes you can find. This will give your sauce the best flavor.
  • Roast the tomatoes before making the sauce. This will caramelize the sugars in the tomatoes and give the sauce a deeper, richer flavor.
  • Use a variety of garlic. Different types of garlic have different flavor profiles, so using a variety will give your sauce more complexity.
  • Don't be afraid to experiment with different herbs and spices. Oregano, basil, thyme, rosemary, and red pepper flakes are all classic Italian herbs that work well in marinara sauce.
  • Let the sauce simmer for at least 30 minutes. This will allow the flavors to meld and develop.
  • Serve the sauce over your favorite pasta. Spaghetti, penne, and rigatoni are all great choices.

Conclusion:

This longer-cooked, very garlicky marinara sauce is a delicious and versatile sauce that can be used on a variety of dishes. It's perfect for a quick and easy weeknight meal or for a special occasion. With its rich, flavorful taste, this sauce is sure to please everyone at the table.

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