Best 9 Marinara Sauce The Best Recipes

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Marinara sauce, a versatile Italian classic, is a staple in many kitchens worldwide. Its rich, robust flavors and versatility make it a popular choice for pasta dishes, pizzas, and even as a dipping sauce. Whether you're a seasoned cook or just starting out, finding the best recipe for marinara sauce can be a daunting task. This article will guide you through the key elements of a great marinara sauce, providing tips and insights to help you create a delicious and satisfying sauce that will elevate your culinary creations.

Check out the recipes below so you can choose the best recipe for yourself!

BEST MARINARA SAUCE YET



Best Marinara Sauce Yet image

This is a very easy homemade red sauce, and the only one my 5 year old daughter will eat! Serve with your favorite pasta.

Provided by Jackie M.

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato     Marinara

Time 45m

Yield 8

Number Of Ingredients 10

2 (14.5 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
¼ teaspoon ground black pepper
6 tablespoons olive oil
⅓ cup finely diced onion
½ cup white wine

Steps:

  • In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
  • In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
  • Simmer for 30 minutes, stirring occasionally.

Nutrition Facts : Calories 150.8 calories, Carbohydrate 11.7 g, Fat 10.5 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 1.5 g, Sodium 685.3 mg, Sugar 6.6 g

MARINARA SAUCE



Marinara Sauce image

For a go-to standby using canned tomatoes, get Ina Garten's easy, homemade Marinara Sauce recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Time 45m

Yield 6 servings

Number Of Ingredients 8

1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.

MARINARA SAUCE



Marinara Sauce image

Make classic marinara sauce at home with this easy recipe by Giada De Laurentiis from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Time 1h20m

Yield 2 quarts

Number Of Ingredients 9

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

Steps:

  • 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.)

BEST ITALIAN MARINARA SAUCE RECIPE



Best Italian Marinara Sauce Recipe image

How to make the best, authentic Italian Marinara Sauce recipe from scratch, with organic San Marzano tomatoes, garlic and fresh basil.

Provided by Florentina

Categories     Main

Time 1h5m

Number Of Ingredients 8

2 X 28 oz cans San Marzano Tomatoes
1/2 yellow onion (-diced)
8 cloves garlic (-minced)
1 leaf bay
4 sprigs basil
1/3 c fresh basil leaves (- sliced or torn)
4 tbsp extra virgin olive oil
1 pinch sea salt (( or to your taste))

Steps:

  • Heat a heavy bottom large pot on medium low flame. Add a lug of olive oil and the diced onion with a pinch of sea salt. Cook for about 10 minutes until traslucent taking good care not to burn it.
  • Stir in the minced garlic and let it infuse the oil for about 30 seconds.
  • Use your hands and crush the tomatoes as you add them to the pot with the onion and garlic. Rustic chunks are what we are after.
  • Add the bay leaf and the 4 sprigs of basil then bring everything to a gentle simmer. Partially cover with a lid and cook down until reduced and thick to your liking. About an hour or so. Stir a few times making sure the sugars from the tomatoes don't stick to the bottom.
  • After the sauce has reduced season to taste with the sea salt. Discard the bay leaf and basil sprigs.
  • Finish with a drizzle of extra virgin olive oil and the reserved fresh basil. Serve with your favorite pasta to transfer to jars and refrigerate up to one week.

Nutrition Facts : Calories 753 kcal, Carbohydrate 152 g, Protein 34 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 2727 mg, Fiber 39 g, Sugar 91 g, ServingSize 1 serving

THE BEST MARINARA SAUCE



The Best Marinara Sauce image

I developed this recipe with a friend to make the most of a bumper crop of tomatoes. Now we like to make huge batches-we're talking 220-pounds-of- tomatoes huge-and then give jars along with a pound of pasta as gifts around the holidays. Knowing this sauce is made from the heart with the best possible ingredients makes me feel good about giving it to my family and friends. -Shannon Norris, Cudahy, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 9 cups

Number Of Ingredients 11

3 tablespoons olive oil
1 cup chopped onion
1/3 cup minced garlic, divided
12 pounds plum tomatoes, quartered
2 cups water
1-1/4 cups minced fresh basil, divided
1/4 cup minced fresh oregano
1/4 cup tomato paste
2 teaspoons kosher salt
1 teaspoon coarsely ground pepper
1/4 cup plus 1-1/2 teaspoons lemon juice

Steps:

  • In a stockpot, heat oil over medium heat. Add onion; cook and stir until softened, 3-4 minutes. Add 2 tablespoons garlic; cook 1 minute longer. Add tomatoes, water and 1/2 cup basil; bring to a boil. Reduce heat; simmer, covered, until tomatoes are completely broken down and soft, about 1 hour, stirring occasionally., Press tomato mixture through a food mill into a large bowl; discard skins and seeds. Return tomato mixture to stockpot; add 1/2 cup of remaining basil, oregano and remaining garlic. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 3-1/2 to 4 hours, stirring occasionally. Add tomato paste and remaining 1/4 cup of basil; season with salt and pepper. , Add 1 tablespoon plus 1-1/2 teaspoons lemon juice to each of 3 hot 1-1/2-pint jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool.

Nutrition Facts : Calories 131 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 348mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 6g fiber), Protein 5g protein.

CLASSIC MARINARA SAUCE



Classic Marinara Sauce image

Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce - and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick. (Our colleagues over at Wirecutter have spent a lot of time testing skillets to find the best on the market. If you're looking to purchase one, check out their skillet guide.)

Provided by Julia Moskin

Categories     quick, condiments, dips and spreads, sauces and gravies

Time 25m

Yield 3 1/2 cups, enough for 1 pound of pasta

Number Of Ingredients 6

1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
1/4 cup extra-virgin olive oil
7 garlic cloves, peeled and slivered
Small dried whole chile, or pinch crushed red pepper flakes
1 teaspoon kosher salt
1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste

Steps:

  • Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
  • In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
  • As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
  • Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 275 milligrams, Sugar 3 grams

MARINARA SAUCE (THE BEST)



Marinara Sauce (The Best) image

this is the sauce I use in all my recipes, it is the backbone of flavor, and quite honestly the best marinara sauce I have ever had. It makes the best Carbonara I have ever had, delicious with a Pollo parmigiana, anything, you name it, delicious! I don't have the time right now to give you the scaled version, so here is the recipe, I use in my restaurant. You scale it!

Provided by The Italian Cook

Categories     Vegetable

Time 3h15m

Yield 20 serving(s)

Number Of Ingredients 12

3/4 cup olive oil
3 cups minced garlic
1 cup diced red onion
384 ounces crushed red pear tomatoes (3 128 oz. cans)
384 ounces tomato sauce
256 ounces diced tomatoes
water
1 2/3 cups sugar
1/2 cup salt
1/2 cup pepper
1/4 cup dried oregano
1/4 cup dried basil

Steps:

  • Add oil to a sauté pan, and sauté the onion and garlic.
  • In a big enough pot add your 3 tomato sauces, onion and garlic, and enough water to make it a nice consistency.
  • Heat until hot enough to add the spices, sugar, salt, and pepper.
  • Now depending upon what you want to do, heat the sauce to 160 to 190 degrees, try to do this as long as possible for extra flavor--can take from 45 minutes to 2 hours.
  • You now have a delicious marinara sauce that can be used in some of my other recipes, or for anything you want!

Nutrition Facts : Calories 546.2, Fat 11.3, SaturatedFat 1.7, Sodium 6523.8, Carbohydrate 111, Fiber 21.3, Sugar 68.4, Protein 16.6

WORLD'S BEST MARINARA



World's Best Marinara image

The only marinara you'll ever need! Serve with your favorite pasta.

Provided by SunnyDaysNora

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato     Marinara

Time 55m

Yield 8

Number Of Ingredients 15

1 tablespoon olive oil
1 sweet onion, diced
4 cloves garlic, minced
1 (8 ounce) package fresh mushrooms, chopped
1 red bell pepper, diced
1 cup fresh flat-leaf parsley, torn
2 tablespoons oregano
2 tablespoons white sugar
2 teaspoons dried basil
1 teaspoon dried rosemary
½ teaspoon dried sage
½ teaspoon red pepper flakes
½ teaspoon salt
ground black pepper to taste
1 (28 ounce) can tomato sauce

Steps:

  • Heat olive oil in a saucepan over medium heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add mushrooms, red bell pepper, and parsley; cook and stir until mushrooms are slightly softened, about 2 minutes. Add oregano, sugar, basil, rosemary, sage, red pepper flakes, salt, and black pepper; stir to combine, 2 minutes.
  • Stir tomato sauce into seasoned onion-mushroom mixture; cook over low heat until flavors have combined, 30 minutes.
  • Transfer half the sauce to a blender; blend until smooth. Return to saucepan with the remaining sauce; stir to combine.

Nutrition Facts : Calories 75.1 calories, Carbohydrate 13 g, Fat 2.2 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 666.2 mg, Sugar 8.8 g

MARINARA SAUCE OF ALAN LEONETTI (((THE BEST)))



Marinara Sauce of Alan Leonetti (((The Best))) image

Everyone who has tasted this sauce has either begged for a handout or the recipe, stating that it's by far the best marinara sauce they have ever had. We use this sauce (or gravy) over spaghetti, veal parmesan, eggplant parmesan, meatball subs, Italian sausage subs, ravioli, and anything else that calls for a marinara sauce or red gravy. This exact recipe as written yields about 22 one quart Hefty brand freezer bags that each contain 3 large long handled cooking ladles of sauce per bag. You will need a very large spaghetti or lobster pot that is at least 15 inches high by 12 inches in diameter, which is the perfect size for this recipe as it is written. We use the Angela Mia brand of Chunky Crushed Tomatoes that come in cans containing 6 lbs. 6 oz. per can (about 1 gallon). This brand is made by Hunt's, so if you can not find Angela Mia, feel free to use Hunt's.

Provided by Alan Leonetti

Categories     Sauces

Time 4h45m

Yield 22 quarts

Number Of Ingredients 13

3 (114 ounce) cans crushed tomatoes (or 6 lbs 6 oz per can)
8 cups tomato paste
4 (14 1/2 ounce) cans Italian stewed tomatoes
1 cup extra virgin olive oil
2 heads fresh elephant garlic (bulbs)
6 tablespoons chopped garlic, in juice (from jar)
2 large onions (diced)
8 tablespoons dried oregano
10 tablespoons dried Italian seasoning
2 tablespoons dried basil
8 tablespoons sugar (or Splenda)
1 teaspoon salt
1 teaspoon black pepper

Steps:

  • Empty 3 cans of crushed tomatoes into the pot.
  • Slice all of the cloves of the elephant garlic bulb crosswise into either halves or thirds or pieces, and dump them into the pot.
  • Dice the large onions, and dump that into the pot.
  • Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
  • Do not strain, as the pulp adds to make this a thick and wonderful sauce.
  • Cover and cook on medium heat, stirring every 5 minutes until it bubbles and is completely heated throughout. This takes about 1 hour.
  • Reduce heat to a simmer, and continue to simmer, stirring every 5 minutes to keep from burning or sticking to the bottom of the pot for 3 additional hours.
  • Remove from heat, uncover, and give it one last stir.
  • Allow it to completely cool.
  • When it is completely cooled, stand up your 1 quart Hefty freezer bags in a row and with a large long handled cooking ladle place 3 ladles of sauce into each bag.
  • Squeeze out as much air from each bag as possible and secure the bags shut.
  • Mark the bags and place into the freezer.

Tips:

  • Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful your sauce will be. If you can, use fresh tomatoes from your garden or a local farmer's market.
  • Roast your tomatoes: Roasting tomatoes intensifies their flavor and makes them sweeter. You can roast them in the oven or on the grill.
  • Use a variety of herbs and spices: Italian seasoning, basil, oregano, garlic, and onion are all classic marinara sauce ingredients. However, you can also add other herbs and spices to taste, such as rosemary, thyme, or red pepper flakes.
  • Simmer your sauce for a long time: The longer you simmer your sauce, the more time the flavors will have to develop. Simmer your sauce for at least 30 minutes, or even longer if you have time.
  • Taste your sauce as you go: Season your sauce to taste with salt, pepper, and other spices. You may also want to add a little bit of sugar to balance out the acidity of the tomatoes.

Conclusion:

Marinara sauce is a versatile sauce that can be used on everything from pasta to pizza to chicken. It is also a great way to use up fresh tomatoes from your garden. With a few simple ingredients and a little bit of time, you can make a delicious marinara sauce that your whole family will love.

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