how do i make a marinara sauce?

Answer 1

Marinara Sauce
Marinara derives from the Italian word for sailor, marinaro. Due to these origins I have seen many people say that marinara sauce must contain something from the sea, usually anchovies. Actually this is not the case, the origins of marinara sauce are that it is the sauce that they made in Naples for the sailors when they returned from the sea. It is very important to master making a good marinara sauce. Not only is it delicious on it's own over pasta, but as you will see by browsing this site it is a good starting point for many other recipes.

Serves 6

1/4 cup of olive oil
4 cloves of garlic sliced in half
1 35oz can of imported Italian tomatoes
3 basil leaves, washed, patted dry and chopped
1/2 teaspoon of oregano
salt & pepper to taste

1. Place garlic and olive oil in large sauce pan.
2. Turn heat to medium and cook until garlic is soft and lightly browned.
3. Crush the tomatoes and add with their juices.
4. Fill empty tomato can 1/4 of the way with water and pour in with tomatoes
5. Add basil, oregano, salt and pepper.
6. Bring to a boil, then lower heat to a simmer and cook until thickened approximately 20 to 30 minutes.

Answer 2

Easy Homemade Marinara Sauce Recipe
1 can (28 oz) Plum Tomatoes (Undrained)
3 Garlic Cloves (Minced)
1/4 cup Tomato Paste
1 1/2 tbsp Olive Oil
2 tsp Basil (Dry)
1/2 tsp Sugar
1/4 tsp Salt
Place the olive oil in a large pan and warm to medium heat. Add the garlic and cook until garlic is slightly brown. Then, stir in the rest of the ingredients. Bring the sauce to a slow boil then reduce the heat to low. Let the marinara sauce simmer for about 10 minutes and you are done. Serve the sauce immediately or let it cool to room temperature and place it the refrigerator. You could also freeze this sauce for later use.
You can add other seasonings & onions & celery if you like. This is just a base recipe so use your taste buds to suit it to your liking.

This homemade marinara sauce recipe is easily doubled and takes very well to being reheated but you should let it warm back up to room temperature before doing so. You may need to add a little bit of water to the sauce to prevent it from becoming too thick.
If you want to double it it is easily adaptable and I often do just that so I can freeze some for convience.

Answer 3

Marinara Sauce
Something that I was experimenting with on day and it turned out very yummy.

Ingredients
29 ozs. Tomato sauce
1-2 Onions minced
2 cloves Garlic- minced
1 tbs. Olive oil
1 tsp. Basil
1 tsp. Oregano
Salt and pepper to taste
1/4 to 1/2 cup Red wine

Preparation
In a sauce pan saute onions and garlic in olive oil for about 5 minutes. Add sauce, seasonings, and wine; cook for about 30-45 minutes at a simmer. Serve over your favorite pasta.

Marinara basic sauce is much the same a spaghetti sauce without meat

Answer 4

Marinara Sauce

Ingredients:

(Makes 7 cups)

3 to 4 tablespoons extra virgin olive oil
1 small yellow onion, diced
2 anchovy fillets, chopped
1 medium clove garlic, minced
3 cans (28 ounces each) whole peeled plum tomatoes (or crushed or diced tomatoes) in their own juice, coarsely chopped or broken up by hand (do not put through a food processor, which will affect taste and color), hard cores removed and discarded
2 or 3 whole basil leaves
1I cup water
Salt and freshly ground black pepper to taste
Instructions:

Heat the olive oil in a 4- to S-quart saucepan over medium heat for about 30 seconds. Cook the onion and anchovies in the hot oil for about 2 minutes, until they are soft.

Sauté the garlic for about 30 seconds, or until it begins to brown. Remove the pan from the heat and add the tomatoes and basil leaves. Bring to a boil, pour in the water (the sauce will lose a lot of liquid during cooking), and reduce the heat to low.

Partially cover the pan to allow steam to escape, and cook for approximately 1-1/2 to 2 hours, until you have a thick, rich sauce. Stir occasionally to prevent bits of the tomatoes from sinking to the bottom of the pan and burning. Season with salt and pepper.

QUICK SAUCE VARIATION: For a quick tomato sauce that is still delicious, buy canned tomatoes that are labeled "recipe ready" or "kitchen ready." This sauce will take about 25 to 35 minutes to prepare.

Answer 5

There are many marinara recipes, it depends on what you like....Try this, crush a couple cloves of garlic saute this in a little olive oil for a few minutes, add a couple tablespoons of tomato paste, fry this a little, add a small chopped onion, cook a little longer, now add a 2 large cans of crushed tomato's (16 ounce) 2 6 ounce cans of tomato sauce, 1/2 teaspoon salt, 2 tsp Italian seasoning (if you don't have this add some oregano and some basil) , 1/2 cup red cooking wine, some sliced mushrooms, bring to a bubble and simmer till flavors combine. You can always make alterations. hope this helps you.

Answer 6

To make great marinara sauce you need the best tomatoes which are the San Marzano plum tomato(Originally from Napoli Italy), also you need fresh whole garlic, and fresh Basil leaves.
I am very shore that sum Italian deli or grocery should have it. If you can not fund them, then use any favor Brand of plum tomatoes with basil. Suggested plum tomato brand (Ferrara, Contadina,Barilla,Nina,Valoroso from California,Heinz and your favorite)

Ingredients
1/4 cup olive oil
2Tbs. chopped fresh garlic
2 28oz.can plum tomatoes w/basil (crush the tomato by hand in a bowl)
1 tsp red flakes of hot pepper
1 pinch of salt to taste
1 TB of sugar ( only if tomatoes contain to much acidity)
5 fresh leaves of basil or 2Tb of chopped Italian Parsley or both

Procedure
1. Heat olive oil in a sauce pan(medium heat)
2. put chopped garlic, and red flake hot pepper cooked for few seconds
3. Add plum tomatoes and cook it for 20 minute
4. Add salt,sugar, and herbs
5. Cook for 5 minute more

Answer 7

James's Marinara Sauce

Makes 3 cups
At the Strawberry Hill resort in Jamaica, executive chef James Palmer serves his reinterpretation of gnocchi (Italian potato dumplings), using dasheen and pale-yellow sweet potatoes, and serves them with this fresh marinara sauce.

1/2 cup olive oil
1/4 cup chopped onion
4 garlic cloves, minced
1 tablespoon chopped fresh basil
1/4 cup dry white wine
4 pounds fresh tomatoes, diced
1 tablespoon light-brown sugar

1. Heat olive oil in a medium saucepan over medium heat. Add onion, garlic, and basil. Cook until onions are translucent (3 to 4 minutes). Remove pan from heat, and add white wine. Return to heat, and add tomatoes and brown sugar. Reduce heat to medium-low, and simmer until thick (1 to 1 1/2 hours).

Answer 8

Marinara derives from the Italian word for sailor, marinaro. Due to these origins I have seen many people say that marinara sauce must contain something from the sea, usually anchovies. Actually this is not the case, the origins of marinara sauce are that it is the sauce that they made in Naples for the sailors when they returned from the sea.

click below link for recipe

Answer 9

Marinara Sauce
(4 cups)

1 tbsp. olive oil
1 garlic clove, minced
1 15 oz. can tomato sauce
1 6 oz. can tomato paste
1/4 tsp. pepper
2 tbsp. parsley, chopped
1 tbsp. sugar
3/4 tsp. salt
1/2 tsp. oregano leaves

In skillet over medium heat, in hot oil lightly brown garlic. Add tomato sauce and next six ingredients,
heat to boiling. Reduce heat to low, cover, simmer 10 minutes


Marinara Sauce

4 Tbsp. olive oil
1 large onion, diced
2 cloves garlic, minced
1/3 cup fresh basil leaves, coarsely chopped
4 28-oz. cans crushed tomatoes
1 6-oz. can tomato paste
2 Tbsp. sugar
Salt and pepper to taste

In a large pot sauté onion and garlic in olive oil until tender.

Add basil, crushed tomatoes and tomato paste.

Add sugar and salt to taste and simmer for several minutes until ready to serve.

You may serve this sauce with your favorite pasta or make pasta of your own.

You may also add your favorite sautéed vegetable like zucchini or mushrooms.

lAs always, top with grated Parmesan or Romano cheese.


MARINARA SAUCE:
1 large onion, chopped fine
1 carrot, grated
1/2 C. Butter
5 ripe Roma Tomatoes, quartered
1/4 C. chopped Fresh Basil Leaves
1 tsp. Salt
1 tsp. Black Pepper
1 to 1 tsp. Sugar
2 C. Chicken Stock

SAUCE DIRECTIONS:
In a quart sauce pan saute onions and carrots in butter.
Stir in tomatoes, basil, salt, pepper, and sugar. Cover and
simmer for 15 minutes. Puree in blender until smooth. Return
to saucepan, and chicken stock and reheat.

Answer 10

go 2 ur local marinara store pick2 of the finest marinaras and then boil till soft sause will thicken on service