Best 2 Marinara Sauce Iii Recipes

**Unveil the Secrets of Authentic Italian Marinara Sauce: A Culinary Journey Through Three Timeless Recipes**

Marinara sauce, a cornerstone of Italian cuisine, enchants taste buds with its vibrant flavors and versatile applications. From classic spaghetti and meatballs to flavorful pizzas and delectable seafood dishes, this versatile sauce adds a touch of magic to any culinary creation. In this comprehensive guide, we present three distinct marinara sauce recipes that cater to various preferences and skill levels. Embark on a culinary adventure as we delve into the art of crafting the perfect marinara sauce, exploring variations that range from a quick and easy weeknight meal to a slow-simmered masterpiece. Let your taste buds embark on a journey through these three delectable recipes, each offering a unique perspective on the beloved marinara sauce.

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

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

Ingredients

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

Ingredients

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

Tips:

Use the freshest ingredients possible. This will make a big difference in the flavor of your sauce.
Don't be afraid to experiment with different types of tomatoes. There are many different varieties of tomatoes available, each with its own unique flavor. Try using a variety of tomatoes to create a complex and flavorful sauce.
Use a good quality olive oil. Olive oil is an important ingredient in marinara sauce, so it's important to use a good quality oil. Look for an olive oil that is extra virgin and has a fruity flavor.
Cook the sauce slowly over low heat. This will help the flavors to develop and meld together.
Season the sauce to taste. Add salt, pepper, and other seasonings to taste until the sauce is flavorful and balanced.
Let the sauce cool slightly before serving. This will allow the flavors to continue to develop.

Conclusion:

Marinara sauce is a delicious and versatile sauce that can be used on a variety of dishes. It is easy to make and can be customized to your own taste. With a little practice, you can make a marinara sauce that is sure to impress your family and friends.