RESTAURANT STYLE MARINARA SAUCE RECIPES

MARINARA SAUCE (RALPH'S IN PHILADELPHIA) RECIPE - FOOD.COM

Marinara Sauce (Ralph's in Philadelphia) Recipe - Food.com image

A traditional Philadelphia style marinara sauce. The original was developed using restaurant amounts so there is some room to play with amounts for personal consumption. We use the amounts listed and then, sometimes add some red wine, olives or chopped up bell pepper or a small amount of fennel We almost always puree it. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. Found originally on the Food Network web site.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 3 quarts sauce

Number Of Ingredients 10

Ingredients

1 Spanish onion, chopped
2 garlic cloves, minced
1/2 cup extra-virgin olive oil
84 ounces crushed tomatoes
1/2 cup basil, chopped
1 tablespoon salt (or to taste)
black pepper
1 teaspoon oregano
1/2 cup parsley, chopped
2 teaspoons capers, rinsed and chopped

Steps:

Saute onions and garlic with olive oil in a 4-quart saucepan. When onions and garlic are golden color, add tomatoes, basil, salt, pepper, oregano, parsley and capers. Bring to a boil, lower heat and simmer for 1 hour, stirring constantly stirring.

Nutrition Facts : Calories 595.9, FatContent 38.4, SaturatedFatContent 5.3, CholesterolContent 0, SodiumContent 3437.8, CarbohydrateContent 63, FiberContent 16.3, SugarContent 1.7, ProteinContent 14.1

MARINARA SAUCE RECIPE | CHEFDEHOME.COM

Marinara Sauce Recipe | ChefDeHome.com image

Only 10 minutes prep, 7 pantry-staple ingredients. Really, this Marinara Sauce recipe is faster to prepare at home than to run to store and buy a jar. With bold Restaurant-style flavor, this will be the only Tomato Sauce you will ever use. You will love the flavors.
Does it ever happen to you; you planned Italian Pasta Dinner and don't have Marinara? Honestly, it happens with me all the time. Specially, when I'm working on a recipe, reach for a jar of Marinara from pantry and find none. This is when this Marinara Sauce recipe comes to my rescue. In-fact sometimes, I just not buy Marinara and make sauce from scratch using this recipe.
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I only make sure to stock my pantry with few cans of good quality Whole Organic San Marzano Tomatoes. That's it! If you have tomatoes, homemade Marinara Sauce is only 25 minutes away with just 10 minutes prep. All ingredients are pantry staples - onion, garlic, olive oil, butter, and herbs.
Note: If recipe (I'm working on) needs flavor of alcohol then I add wine/vodka to marinara sauce. It is not a required ingredient in basic marinara tomato sauce. I have to admit, it does give depth of flavor to simple marinara sauce.. making sauce perfect base for recipes such as Pasta in Vodka Cream Sauce. If you have Vodka Marinara, Vodka Cream Sauce is only one step away.
To make marinara, I start with pureeing tomatoes. I buy whole, peeled canned tomatoes and puree'em with immersion blender when needed. This saves me from buying multiple varieties. Crush'em, puree'em or use whole as recipe suggests.
To get extra depth of flavor, next I saute fresh diced onions and garlic in mixture of oil and butter. I have learned this from experience, and from many fabulous chefs of Food Network, that don't skimp on olive oil if you want Marinara as good as your favorite store-bought brand of marinara sauce. Olive Oil and butter bring out the sweetness of tomatoes, and make velvety smooth tomato sauce.
The velvety texture makes it perfect for family-favorite dinner such as Spaghetti Marinara.
Once onions are soft (must be no color on onion or garlic), I add herbs and pinch of chili flakes for that aromatic Italian pasta sauce experience. (herbs make everything taste better)
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Next, I add pureed tomatoes. San Marzano Tomatoes are the only tomatoes that make sweet, delicious marinara sauce. I highly recommend only buying these for good flavor sauce. Over pasta years, I have tried so many other brands but nothing matches the sweetness and flavor San Marzano.
When tomatoes cook with aromatics.. these pick up flavor of herbs, butter, and olive oil. As soon oil start to show on top, sauce is ready to meet your favorite pasta dinner.
Keeping today's post as simple as this marinara recipe. I hope this sauce will make your next pasta dinner extra special.
Have a wonderful day. -Savita x

Provided by Savita

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 Cups Sauce

Number Of Ingredients 9

Ingredients

28 Tomatoes, 2 of 14.5 ounce can or pureed or crushed plum tomatoes, no salt added
1/2 Cup White Wine, or Red Wine, or Vodka [all optional, read directions]
1 tsp Salt, *adjust to taste
2 tbsp Unsalted Butter
3 tbsp Olive Oil
1/2 Cup Yellow Onion, small diced
1 tbsp Garlic, small diced, about 3-4 cloves
1/4 tsp Chili Flakes
1 tbsp Italian Seasoning, or mix of equal part oregano, basil, and thyme

Steps:

In a heavy bottom, deep sauce pan, heat oil and butter until butter melts. Add diced onion and minced garlic. Saute until onions are soft. *2-3 minutes) Stir continuously so that garlic does not burn.
Add dried herbs with chili flakes, and continue cook for 1 more minute.
Now add wine/vodka and cook for 3 minutes so that alcohol evaporates leaving behind the flavor only. (This is an optional step - follow only when using alcohol - wine or vodka)
Now add tomatoes with juice (pureed if using crushed or whole plum tomatoes). Add *salt. Bring to boil and then simmer covered for 8 minutes or until tomatoes give up oil. It will raise to the top. Add fresh basil (if using) half way through cooking. Take sauce off heat. Taste and adjust *salt.
This marinara sauce keeps good in refrigerator for a 1 week. Freezes well for 6 months. Pour sauce over your favorite pasta, serve and enjoy! This sauce is perfect base sauce to use with any recipe calling for Tomato-Basil or Garlic-Basil Marinara Sauce.

More about "restaurant style marinara sauce recipes"

CARRABBA’S RESTAURANT MARINARA SAUCE | CHEF-PRENEUR

The official Carrabba's Italian Restaurant Marinara Sauce from the Carrabba's cookbook. Great for a pasta sauce or to use as a dip for appetizers like mozzarella sticks or fried calamari.
From chef-preneur.com
Total Time 40 minutes
Category Sauce
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Add the wine. Pour the tomatoes and their juices into a bowl. Crush the tomatoes between your fingers, and pour the mixture into the saucepan. Add the oregano, hot pepper flakes, ground pepper and bring to a simmer. Reduce the heat to medium-low. Simmer, stirring often, until the tomato juices have thickened and the sauce has reduced slightly, about 30 minutes.

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BEST ITALIAN MARINARA SAUCE RECIPE • CIAOFLORENTINA

How to make the best, authentic Italian Marinara Sauce recipe from scratch, with organic San Marzano tomatoes, garlic and fresh basil.
From ciaoflorentina.com
Reviews 5
Total Time 65 minutes
Category Main
Cuisine Italian
Calories 753 kcal per serving

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.

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CLASSIC MARINARA SAUCE RECIPE - NYT COOKING

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.)
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Reviews 5
Total Time 25 minutes
Cuisine italian
Calories 94 per serving

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).

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CARRABBA’S RESTAURANT MARINARA SAUCE | CHEF-PRENEUR

Add the wine. Pour the tomatoes and their juices into a bowl. Crush the tomatoes between your fingers, and pour the mixture into the saucepan. Add the oregano, hot pepper flakes, ground pepper and bring to a simmer. Reduce the heat to medium-low. Simmer, stirring often, until the tomato juices have thickened and the sauce has reduced slightly, about 30 minutes.

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CLASSIC MARINARA SAUCE RECIPE | BON APPÉTIT

The little black dress of Italian-American cooking.
From bonappetit.com
Reviews 4.9

Do Ahead: Sauce can be made 1 week ahead. Cover and chill, or freeze up to 3 months.

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CLASSIC MARINARA SAUCE RECIPE - NYT COOKING

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).

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BEST-EVER MARINARA RECIPE - GRACE PARISI | FOOD & WINE

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Category Marinara sauce

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MARINARA RECIPE: HOW TO MAKE IT - TASTE OF HOME

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Total Time 01 hours 20 minutes
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Calories 44 calories per serving

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MARINARA SAUCE RECIPE FROM REAL RESTAURANT RECIPES

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MARINARA SAUCE RECIPE | ANNE BURRELL | FOOD NETWORK

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HOW TO MAKE MAGGIANO'S ITALIAN MARINARA SAUCE

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COPYCAT OLIVE GARDEN MARINARA SAUCE RECIPE - RECIPES.NET

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In baking dish, alternate layers of marinara sauce, egg-plant slices, ricotta, parmesan, and romano cheeses, until you fill the baking dish about an 1/8 inch from the top. Cover with shredded mozzarella cheese and bake for 25 minutes in 375 degree oven. Let set for 10 minutes before serving. * Scalini’s Marinara Sauce 2 tablespoons of chopped ...
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