Authentic Marinara Sauce?!
I live next door to an Italian and his mom is an awesome cook, however, I want to make a dish with some awesome Marinara to blow his socks off! Help! also, any lowfat recipies in Marinara too!?Www@FoodAQ@Com
Answers:
2 tablespoons extra-virgin olive oil
3 large cloves garlic, minced
4 cups tomato puree
1 tablespoon chopped fresh Italian parsley leaves
1 large fresh basil stem with leaves removed
1 teaspoon sea salt, preferably gray salt
Pinch baking soda or sugar, if needed
Heat the olive oil in a large non-reactive pot over moderate heat!. Add the garlic and saute until caramelized, about 5 minutes!. Add the tomatoes to the garlic and bring to a simmer!. Add the parsley and basil and simmer until reduced to a sauce-like consistency, about 15 minutes!.
Taste and adjust the seasoning!. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes!. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes!. Remove the basil stem before serving!.Www@FoodAQ@Com
3 large cloves garlic, minced
4 cups tomato puree
1 tablespoon chopped fresh Italian parsley leaves
1 large fresh basil stem with leaves removed
1 teaspoon sea salt, preferably gray salt
Pinch baking soda or sugar, if needed
Heat the olive oil in a large non-reactive pot over moderate heat!. Add the garlic and saute until caramelized, about 5 minutes!. Add the tomatoes to the garlic and bring to a simmer!. Add the parsley and basil and simmer until reduced to a sauce-like consistency, about 15 minutes!.
Taste and adjust the seasoning!. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes!. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes!. Remove the basil stem before serving!.Www@FoodAQ@Com
Basic Marinara Sauce
Yield: about 2 quarts
1 tablespoon olive oil
2 garlic cloves, peeled and minced
1 medium onion, peeled and thinly sliced
1 teaspoon Italian seasoning
2 (28-ounce) cans diced tomatoes in juice
1 (28-ounce) can tomato puree
2 tablespoons chopped fresh parsley leaves
Heat olive oil in large Dutch oven over medium heat!. Add garlic and onion and cook, stirring, until tender, 5 to 6 minutes!. Add the Italian seasoning and cook for 30 seconds!. Add the diced tomatoes with juice, the tomato puree, and parsley!. Stir to blend and reduce the heat to low and simmer for 1 hour!.
Basil Marinara
Yield: 8 servings
1/4 onion, chopped
1 tablespoon olive oil
1 (28-ounce) can crushed tomatoes
1 (28-ounce) can pureed tomatoes
Bunch parsley, leaves chopped
1/2 cup fresh basil, torn by hand
Salt and pepper
Saute onions in olive oil in saucepan!. Add remaining ingredients and simmer 30 minutes!. Season with salt and pepper to taste!. Serve over the pasta of your choice!.
Quick Marinara Sauce
Yield: about 3 1/2 cups
2 tablespoons extra-virgin olive oil
1/4 medium onion, diced (about 3 tablespoons)
3 cloves garlic, chopped
3 1/2 cups whole, peeled, canned tomatoes in puree (about one 28-ounce can), roughly chopped
Sprig of fresh thyme
Sprig of fresh basil
2 teaspoons kosher salt
Freshly ground black pepper
Heat the oil in a medium saucepan over medium-high heat!. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes!. Add the tomatoes and the herb sprigs and bring to a boil!. Lower the heat and simmer, covered, for 10 minutes!.
Remove and discard the herb sprigs!. Stir in the salt and season with pepper to taste!. Use now, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months
hope these help!. good luck and enjoy!.Www@FoodAQ@Com
Yield: about 2 quarts
1 tablespoon olive oil
2 garlic cloves, peeled and minced
1 medium onion, peeled and thinly sliced
1 teaspoon Italian seasoning
2 (28-ounce) cans diced tomatoes in juice
1 (28-ounce) can tomato puree
2 tablespoons chopped fresh parsley leaves
Heat olive oil in large Dutch oven over medium heat!. Add garlic and onion and cook, stirring, until tender, 5 to 6 minutes!. Add the Italian seasoning and cook for 30 seconds!. Add the diced tomatoes with juice, the tomato puree, and parsley!. Stir to blend and reduce the heat to low and simmer for 1 hour!.
Basil Marinara
Yield: 8 servings
1/4 onion, chopped
1 tablespoon olive oil
1 (28-ounce) can crushed tomatoes
1 (28-ounce) can pureed tomatoes
Bunch parsley, leaves chopped
1/2 cup fresh basil, torn by hand
Salt and pepper
Saute onions in olive oil in saucepan!. Add remaining ingredients and simmer 30 minutes!. Season with salt and pepper to taste!. Serve over the pasta of your choice!.
Quick Marinara Sauce
Yield: about 3 1/2 cups
2 tablespoons extra-virgin olive oil
1/4 medium onion, diced (about 3 tablespoons)
3 cloves garlic, chopped
3 1/2 cups whole, peeled, canned tomatoes in puree (about one 28-ounce can), roughly chopped
Sprig of fresh thyme
Sprig of fresh basil
2 teaspoons kosher salt
Freshly ground black pepper
Heat the oil in a medium saucepan over medium-high heat!. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes!. Add the tomatoes and the herb sprigs and bring to a boil!. Lower the heat and simmer, covered, for 10 minutes!.
Remove and discard the herb sprigs!. Stir in the salt and season with pepper to taste!. Use now, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months
hope these help!. good luck and enjoy!.Www@FoodAQ@Com
giada sauce from her book it rocks!
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
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!.)Www@FoodAQ@Com
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
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!.)Www@FoodAQ@Com
Marinara sauce is just tomato sauce simmered with onions and herbs but most people add other things nowadays!. I add garlic and a splash of balsamic vinegar to mine!.Www@FoodAQ@Com