I need a great marinara sauce recipe?

Question

Does anyone have their own or know a link for a fabulous marinara sauce?

Answer 1

Depending on how large a dish of sauce you need is I will give you the one to feed approx 4 adults pasta and sauce. You can then adjust for more or less.

2 large cans of tomato sauce
2 tablespoons of garlic (chopped)
2 tablespoons of Italian seasoning
1 large vine ripe tomato diced up (or buy 2 cans of the Balsamic vinegar and olive oil stewed tomatoes mmmm mmm good)
1 medium onion chopped fine
1 tablespoon of Olive Oil (if you went the fresh tomato way)
1 tsp. Balsamic Vinegar (if you went the fresh way )
1 tablespoon of a nice red wine

Pour your tomato sauce into a stew pot and add all other ingredients let simmer until the spices have permeated the sauce. You can adjust the seasonings to your tastes. If you like a less acidic taste to your sauce add just a dash of sugar to it.

Also a tip on your pasta, don't just boil your pasta in water. Give your pasta flavor of it's own by adding Italian seasoning, olive oil, garlic and salt into the water, it will be flavorful and compliment your sauce at the same time.

Answer 2

Found 1 for you at allrecipes.com:

Marinara Sauce

Submitted By: Eleanor Gerbino

"This is a family recipe usually served in summertime when basil is plentiful."

Makes 4 Servings

INGREDIENTS
3 tablespoons extra virgin olive oil
3 cloves garlic, sliced
1 (16 ounce) can crushed tomatoes
1/2 cup red wine
1/2 cup water
1 teaspoon salt
1 teaspoon white sugar
6 leaves fresh basil leaves, torn

DIRECTIONS
Heat oil in a large non-stick skillet over low heat and saute garlic for about 2 minutes; be careful not to burn. Just as the garlic begins to turn brown, remove pan from heat. Allow pan to cool, and add tomatoes, wine, water, salt and sugar. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove from heat and stir in basil.

Link provided below.......

Hope this helps.

Answer 3

2 (28 ounce) cans whole tomatoes , packed in juice
2 tablespoons olive oil
1 medium onion , chopped fine (about 1 cup)
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
1/2 teaspoon dried oregano
1/3 cup dry red wine , such as Chianti or Merlot
3 tablespoons chopped fresh basil
1 tablespoon extra virgin olive oil
Table salt and ground black pepper
1 - 2 teaspoons sugar , as needed (see note above)



1. Pour tomatoes and juice into strainer set over large bowl. Open tomatoes with hands and remove and discard fibrous cores; let tomatoes drain excess liquid, about 5 minutes. Remove 3/4 cup tomatoes from strainer and set aside. Reserve 2 1/2 cups tomato juice and discard remainder.

2. Heat olive oil in large skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes. Add garlic and oregano and cook, stirring constantly, until garlic is fragrant, about 30 seconds.

3. Add tomatoes from strainer and increase heat to medium-high. Cook, stirring every minute, until liquid has evaporated and tomatoes begin to stick to bottom of pan and brown fond forms around pan edges, 10 to 12 minutes. Add wine and cook until thick and syrupy, about 1 minute. Add reserved tomato juice and bring to simmer; reduce heat to medium and cook, stirring occasionally and loosening browned bits, until sauce is thick, 8 to 10 minutes.

4. Transfer sauce to food processor and add reserved tomatoes; process until slightly chunky, about eight 2-second pulses. Return sauce to skillet and add basil and extra-virgin olive oil and salt, pepper, and sugar to taste.

Answer 4

FoodTV.com

Answer 5

Open a jar.

Answer 6

try www.foodtv.com

Answer 7

i do not