Looking for those old family recipes. How long do you cook marinara sauce?!
Most recipes call for marinara sauce to simply simmer for a few minutes!. In my family we let it simmer for hours!. I've noticed after two hours the acidity is gone!. The most I've simmered mine is three hours!. Usually because by then the smell is so appealing we can't wait any more to eat it!.
How long do you cook your sauce and can you also tell me if this is an old family recipe!? I'm looking mostly for people that cook it beyond two hours!.Www@FoodAQ@Com
How long do you cook your sauce and can you also tell me if this is an old family recipe!? I'm looking mostly for people that cook it beyond two hours!.Www@FoodAQ@Com
Answers:
marinara sauce gets cooked a lot at least it did in my step Italian grandmothers house she prepared it with fresh skinned tomatoes olive oil chopped basil, parsley, oregano, thyme and an onion chopped so fine you could not ever see it!. it is a very basic tomato sauce!. she would start hers in the morning around 9-10 then we would have it for dinner at 6
she always used this electric fry pan turned down to around 190 - 200 all day And believe me she was the only one to life the lid and stir !Www@FoodAQ@Com
she always used this electric fry pan turned down to around 190 - 200 all day And believe me she was the only one to life the lid and stir !Www@FoodAQ@Com
I think the all day simmering is a myth!. That's not to say it isn't delicious!. My family simmered the sauce all day, too!. I usually simmer for an hour!. I also add 1 tablespoon of sugar to my sauce, and that cuts the acidity considerably!. And!.!.!.mine isn't an old family recipe, it's from Stew Leonards!. That's a big market near me!. If you would like the recipe, email me, and I'll be happy to share with you!.Www@FoodAQ@Com
I always use (mostly) fresh veggies and work on it all day!. When I think it is ready, I turn off the heat and let it sit overnight!. Bring it to a bubble the day after!.Www@FoodAQ@Com
the longer the better!.Www@FoodAQ@Com
The minimum time is about an hour and a half-- but I normally end up simmering for few hours too!. It smells so good, but then no one will then be willing to wait more
1/2 c!. olive oil--added in portions with vegetables
2 c!. finely chopped onion
1/2 c!. finely chopped carrot
1/2 c!. finely chopped celery
2-3 cloves garlic, minced
1 c!. dry white wine
2 c!. chicken stock (or substitute clam juice if serving with seafood)
1/3 c!. minced parsley
2 tbsp!. minced fresh basil or 1 tsp!. dried, crumbled
2 tbsp!. minced fresh oregano or 1 tsp!. dried, crumbled
1 tsp!. minced sage or 1/2 tsp!. dried, crumbled
1 bay leaf
1 (28 oz!.) can peeled, crushed tomatoes with puree
Pepper to taste
In a medium saucepan heat oil over medium-high heat; add the onions, carrots, and celery and cook until translucent, about 10 minutes!. Add garlic and cook for another 2 minutes; do not burn!.
Add the white wine and chicken broth, stir, blend in the parsley, basil, oregano, sage, bay leaf, tomatoes and pepper!. Simmer on low heat for 90 minutes until sauce is thickened, stirring occasionally!.
Variation:
Mussels Marinara: Add mussels to the sauce; cover and steam until mussels open!. Lobster pieces may also be cooked in the sauce!.
Poach your favorite fish in the sauce!.
Saute chicken, veal, pork or sausage; add sauce to make a cacciatore!.
Add fresh chopped jalapeno pepper, fresh cilantro; serve over corn pasta giving the meal a slight Mexican twist!.
Add cooked eggplant with small pieces of Mozzarella!. Place under broiler for a few minutes to melt cheese before serving
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other great ones for you to try:
Basic Marinara Sauce
Total time: 45 minutes
3tablespoons extra-virgin olive oil
1tablespoon finely chopped garlic
1/2teaspoon dried oregano
128-ounce can Italian plum tomatoes, coarsely chopped
1tablespoon finely slivered fresh basil leaves, if available
Salt and freshly ground black pepper!.
1!. Heat two tablespoons of the oil in a heavy skillet!. Add the garlic, and saute over medium heat until it starts to sizzle!. Stir in the oregano and tomatoes!. Bring to a boil and simmer until the sauce has thickened, about 30 minutes!.
2!. Stir in the basil, season to taste with salt and pepper, and stir in the remaining tablespoon of olive oil!.
Yield: 4 servings!.
Arrabbiata Sauce
Total time: 50 minutes
3tablespoons extra-virgin olive oil
1medium onion, chopped
1medium-size sweet red pepper, slivered
1tablespoon finely chopped garlic
1/2teaspoon hot red pepper flakes, or to taste
1/2teaspoon dried oregano
128-ounce can Italian plum tomatoes, coarsely chopped
1tablespoon finely slivered fresh basil leaves, if available
Salt and ground black pepper!.
1!. Heat two tablespoons of the oil in heavy skillet!. Add the onion and sweet red pepper, and saute over medium heat until tender!. Stir in the garlic and hot red pepper flakes!. Stir in the oregano and tomatoes!. Bring to a boil and simmer until the sauce has thickened, about 30 minutes!.
2!. Stir in the basil, and season with salt and pepper!. Add pepper flakes if desired!. Stir in remaining oil!.
Yield: 4 servings!.
Puttanesca Sauce
Total time: 55 minutes
3tablespoons extra-virgin olive oil
6anchovy fillets, drained and chopped
1tablespoon finely chopped garlic
1/2teaspoon dried oregano
128-ounce can Italian plum tomatoes, coarsely chopped
1tablespoon finely slivered fresh basil leaves, if available
2tablespoons capers, drained
8oil-cured black olives, pitted and slivered
Salt and freshly ground black
pepper!.
1!. Heat two tablespoons of the oil over low heat in a heavy skillet!. Add the anchovies and heat them in the oil, mashing them with the back of a wooden spoon!. Add the garlic, increase the heat to medium, and saute a few seconds!. Stir in the oregano and tomatoes, bring to a boil and simmer until about 30 minutes!.
2!. Stir in basil, capers and olives, and season with salt and pepper!. Stir in the remaining olive oil!.
Yield: 4 servings!.
Amatriciana Sauce
Total time: 45 minutes
3tablespoons extra-virgin olive oil
2ounces pancetta or bacon, finely chopped
1medium onion, finely chopped
1tablespoon finely chopped garlic
1/2teaspoon dried oregano
128-ounce can Italian plum tomatoes, coarsely chopped
1/2teaspoon hot red pepper flakes, or to taste
1tablespoon finely slivered fresh basil leaves, if available
Salt and freshly ground black pepper!.
1!. Heat two tablespoons of the oil with the pancetta in a heavy skillet!. When the pancetta starts to brown, add the onion and garlic, and saute over medium heat until the onion is soft!. Stir in the oregano, tomatoes and hot red pepper flakes!. Bring to a boil and simmer until the sauce has thickened, about 30 minutes!.
2!. Stir in basil, and season to taste with salt and pepper!. Add pepper flakes if desired, and stir in remaining tablespoon of olive oil!.
Yield: 4 servings!.
Fra Diavolo Sauce
Total time: 45 minutes
3tablespoons extra-virgin olive oil
1tablespoon finely chopped garlic
1teaspoon crushed red pepper flakes
1/2teaspoon dried oregano
128-ounce can Italian plum tomatoes, coarsely chopped
1/2cup fish or seafood stock
1tablespoon tomato paste
1bay leaf
1tablespoon finely slivered fresh
basil leaves, if available
Salt and freshly ground black pepper!.
1!. Heat two tablespoons of the oil in a heavy skillet!. Add the garlic, and saute over medium heat until it starts to sizzle!. Stir in the hot red pepper flakes, oregano, tomatoes, fish stock, tomato paste and bay leaf!. Bring to a boil and simmer until the sauce has thickened, about 30 minutes!.
2!. Stir in the basil, season to taste with salt and pepper, and stir in the remaining tablespoon of olive oil!.Www@FoodAQ@Com
1/2 c!. olive oil--added in portions with vegetables
2 c!. finely chopped onion
1/2 c!. finely chopped carrot
1/2 c!. finely chopped celery
2-3 cloves garlic, minced
1 c!. dry white wine
2 c!. chicken stock (or substitute clam juice if serving with seafood)
1/3 c!. minced parsley
2 tbsp!. minced fresh basil or 1 tsp!. dried, crumbled
2 tbsp!. minced fresh oregano or 1 tsp!. dried, crumbled
1 tsp!. minced sage or 1/2 tsp!. dried, crumbled
1 bay leaf
1 (28 oz!.) can peeled, crushed tomatoes with puree
Pepper to taste
In a medium saucepan heat oil over medium-high heat; add the onions, carrots, and celery and cook until translucent, about 10 minutes!. Add garlic and cook for another 2 minutes; do not burn!.
Add the white wine and chicken broth, stir, blend in the parsley, basil, oregano, sage, bay leaf, tomatoes and pepper!. Simmer on low heat for 90 minutes until sauce is thickened, stirring occasionally!.
Variation:
Mussels Marinara: Add mussels to the sauce; cover and steam until mussels open!. Lobster pieces may also be cooked in the sauce!.
Poach your favorite fish in the sauce!.
Saute chicken, veal, pork or sausage; add sauce to make a cacciatore!.
Add fresh chopped jalapeno pepper, fresh cilantro; serve over corn pasta giving the meal a slight Mexican twist!.
Add cooked eggplant with small pieces of Mozzarella!. Place under broiler for a few minutes to melt cheese before serving
=====
other great ones for you to try:
Basic Marinara Sauce
Total time: 45 minutes
3tablespoons extra-virgin olive oil
1tablespoon finely chopped garlic
1/2teaspoon dried oregano
128-ounce can Italian plum tomatoes, coarsely chopped
1tablespoon finely slivered fresh basil leaves, if available
Salt and freshly ground black pepper!.
1!. Heat two tablespoons of the oil in a heavy skillet!. Add the garlic, and saute over medium heat until it starts to sizzle!. Stir in the oregano and tomatoes!. Bring to a boil and simmer until the sauce has thickened, about 30 minutes!.
2!. Stir in the basil, season to taste with salt and pepper, and stir in the remaining tablespoon of olive oil!.
Yield: 4 servings!.
Arrabbiata Sauce
Total time: 50 minutes
3tablespoons extra-virgin olive oil
1medium onion, chopped
1medium-size sweet red pepper, slivered
1tablespoon finely chopped garlic
1/2teaspoon hot red pepper flakes, or to taste
1/2teaspoon dried oregano
128-ounce can Italian plum tomatoes, coarsely chopped
1tablespoon finely slivered fresh basil leaves, if available
Salt and ground black pepper!.
1!. Heat two tablespoons of the oil in heavy skillet!. Add the onion and sweet red pepper, and saute over medium heat until tender!. Stir in the garlic and hot red pepper flakes!. Stir in the oregano and tomatoes!. Bring to a boil and simmer until the sauce has thickened, about 30 minutes!.
2!. Stir in the basil, and season with salt and pepper!. Add pepper flakes if desired!. Stir in remaining oil!.
Yield: 4 servings!.
Puttanesca Sauce
Total time: 55 minutes
3tablespoons extra-virgin olive oil
6anchovy fillets, drained and chopped
1tablespoon finely chopped garlic
1/2teaspoon dried oregano
128-ounce can Italian plum tomatoes, coarsely chopped
1tablespoon finely slivered fresh basil leaves, if available
2tablespoons capers, drained
8oil-cured black olives, pitted and slivered
Salt and freshly ground black
pepper!.
1!. Heat two tablespoons of the oil over low heat in a heavy skillet!. Add the anchovies and heat them in the oil, mashing them with the back of a wooden spoon!. Add the garlic, increase the heat to medium, and saute a few seconds!. Stir in the oregano and tomatoes, bring to a boil and simmer until about 30 minutes!.
2!. Stir in basil, capers and olives, and season with salt and pepper!. Stir in the remaining olive oil!.
Yield: 4 servings!.
Amatriciana Sauce
Total time: 45 minutes
3tablespoons extra-virgin olive oil
2ounces pancetta or bacon, finely chopped
1medium onion, finely chopped
1tablespoon finely chopped garlic
1/2teaspoon dried oregano
128-ounce can Italian plum tomatoes, coarsely chopped
1/2teaspoon hot red pepper flakes, or to taste
1tablespoon finely slivered fresh basil leaves, if available
Salt and freshly ground black pepper!.
1!. Heat two tablespoons of the oil with the pancetta in a heavy skillet!. When the pancetta starts to brown, add the onion and garlic, and saute over medium heat until the onion is soft!. Stir in the oregano, tomatoes and hot red pepper flakes!. Bring to a boil and simmer until the sauce has thickened, about 30 minutes!.
2!. Stir in basil, and season to taste with salt and pepper!. Add pepper flakes if desired, and stir in remaining tablespoon of olive oil!.
Yield: 4 servings!.
Fra Diavolo Sauce
Total time: 45 minutes
3tablespoons extra-virgin olive oil
1tablespoon finely chopped garlic
1teaspoon crushed red pepper flakes
1/2teaspoon dried oregano
128-ounce can Italian plum tomatoes, coarsely chopped
1/2cup fish or seafood stock
1tablespoon tomato paste
1bay leaf
1tablespoon finely slivered fresh
basil leaves, if available
Salt and freshly ground black pepper!.
1!. Heat two tablespoons of the oil in a heavy skillet!. Add the garlic, and saute over medium heat until it starts to sizzle!. Stir in the hot red pepper flakes, oregano, tomatoes, fish stock, tomato paste and bay leaf!. Bring to a boil and simmer until the sauce has thickened, about 30 minutes!.
2!. Stir in the basil, season to taste with salt and pepper, and stir in the remaining tablespoon of olive oil!.Www@FoodAQ@Com