Marinara recipe.?!


Question:

Marinara recipe.?

I need the olive garden marinara recipe.


Answers:
1/4 cup olive oil
3 large onions, coarsely chopped
3 or 4 garlic cloves, minced or pressed
6 pounds ripe tomatoes, peeled and chopped; or 4 (28-ounce) cans tomatoes, drained and chopped
1 cup lightly packed fresh basil leaves, chopped
1/2 to 1 tablespoon sugar
Salt and freshly ground pepper to taste
Heat oil in a wide frying pan over medium heat. Add onions and garlic; cook, stirring often, until onions are golden brown, about 20 minutes.
Add tomatoes and basil. Cook over medium heat, uncovered, stirring occasionally to prevent sticking, until sauce is reduced to about 2 quarts, about 45 to 60 minutes.
Add sugar and season to taste with salt and pepper. If made ahead, let cool; then cover and refrigerate for up to 1 week or freeze for up to 6 months. Reheat to boiling before serving.
Makes about 2 quarts.

Quick Marinara Sauce:
2 tablespoons extra-virgin olive oil
1/2 medium onion, diced
3 cloves garlic, chopped
3 1/2 cups whole, peeled, canned tomatoes in puree (about 1 (28-ounce) can), chopped or crushed by hand
Fresh thyme sprig
Fresh basil sprig
3 plum tomatoes, chopped (optional)
2 teaspoons kosher salt
Freshly ground black pepper

Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic, and cook stirring, until lightly browned, about 3 minutes. Add the tomatoes, their juice, and bring to a boil. Adjust the heat to maintain a simmer, and cook covered, for 10 minutes. Add the herbs and chopped fresh tomatoes, if using, and simmer for a few more minutes until fresh tomatoes are cooked through.
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.

Cook's note: For more texture add seeded chopped tomatoes at the end. Also add fresh chopped herbs for a fuller herb flavor.

Yield: about 3 1/2 cups

try copykat recipes

This isn't Olive Gardens, but its a wonderful sauce recipe
Fresh Tomato Marinara
Ingredients:
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped green pepper
2 garlic cloves, chopped
3 cups (about 3 large) peeled, chopped tomatoes
1 can(6 oz.)no-salt-added tomato paste
2 teaspoons sugar
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon fennel seed

Directions:
Heat olive oil in a large saucepan over medium-high heat. Add onion, green pepper, and garlic. Cook, uncovered, 2 to 3 minutes. Add remaining ingredients. Reduce heat to low and simmer, covered, until tomatoes are very tender, about 15 to 20 minutes; stir occasionally. Cool 5 minutes.

Place cooled tomato mixture in blender jar 1 or more cups at a time. Cover and blend at stir about 30 seconds after each addition. Blend at puree about 30 seconds. Return mixture to saucepan. Simmer over low heat about 5 to 10 minutes, stirring occasionally. Serve over fresh pasta

Olive Garden Spaghetti Sauce
1 lb ground beef
2 tablespoons oil
1 (14 ounce) can stewed tomatoes
1 (6 ounce) can V8 vegetable juice
1 (750 ml) jar ragu original spaghetti sauce
1/2 envelope onion soup mix
1/4 cup grape jelly
1-2 can mushrooms, drained
1 green pepper, finely chopped

1. Brown meat in oil.
2. Drain and run under hot water to get rid of excess fat.
3. Combine meat in a pot with rest of ingredients.
4. Bring to a boil over medium-high heat;reduce heat and simmer 20-25 minutes.




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