Best 5 Marys Savory Marinara Sauce Recipes

CLASSIC MARINARA SAUCE

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.

CLASSIC MARINARA SAUCE

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).

THE BEST MARINARA SAUCE

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.

MARY'S SAVORY MARINARA SAUCE

Steps:

• Saute the garlic and onion in oil in a large pot over a medium heat until they are transparent but not browned. Add a 1/2 teaspoon each of dry oregano and basil to the onion and garlic while sauteing.
• Once the onions and garlic are transparent, add all of the tomato products, the hot water, the rest of the dry herbs, and the fresh basil leaves to the pot and mix everything together well.
• If you'd like, you can add meatballs and/or sweet Italian sausage to the sauce at this point.
• Adjust the flame to a low heat and let the sauce cook for about 2 1/2 hours, stirring occasionally.
• After the 2 1/2 hours, add the sugar and cook for another 45 minutes.
• Serve over your favorite pasta and garnish with more basil leaves, if desired. Leftovers can be frozen and reheated on the stove later.

LONGER-COOKED, VERY GARLICKY MARINARA SAUCE

Steps:

• Add olive oil to a large pot over med-high heat.
• Add in the garlic; stir/saute until the garlic is lightly golden.
• Add in the tomatoes w/ liquid--squeeze the tomatoes with your hands to break them up as you drop them into the pot.
• Add in the water, basil, parsley, sugar, salt, and pepper.
• Bring to a boil; lower heat and simmer, stirring occasionally, for 45 minutes.
• Serve right away or freeze for later use.