SALT FREE MARINARA SAUCE RECIPES

Name: Classic Marinara Sauce
Yield: Makes about 5 cups
Ingredients: ¼ cup olive oil; 1 small onion, finely chopped; 4 garlic cloves, thinly sliced; 2 sprigs basil; 2 28-ounce cans whole peeled tomatoes; Kosher salt, freshly ground pepper

CLASSIC MARINARA SAUCE RECIPE - BON APPéTIT

Classic Marinara Sauce Recipe - Bon Appétit image

The little black dress of Italian-American cooking.

Provided by Palizzi Social Club, Philadelphia, PA

Yield Makes about 5 cups

Number Of Ingredients 6

Ingredients

¼ cup olive oil
1 small onion, finely chopped
4 garlic cloves, thinly sliced
2 sprigs basil
2 28-ounce cans whole peeled tomatoes
Kosher salt, freshly ground pepper

Steps:

Heat oil in a medium heavy pot over medium. Cook onion, stirring occasionally, until very soft, 8–10 minutes. Add garlic and cook, stirring occasionally, until very soft, about 5 minutes; stir in basil. Add tomatoes, crushing with your hands as you go; season with salt and pepper and bring to a simmer. Reduce heat; simmer gently, stirring occasionally, until sauce is thick, about 1 hour. Season with salt and pepper. Let cool.
Do Ahead: Sauce can be made 1 week ahead. Cover and chill, or freeze up to 3 months.

MARINARA SAUCE - RECIPES AND COOKING TIPS - BBC GOOD FOOD

Marinara Sauce - Recipes and cooking tips - BBC Good Food image

Sauce

Provided by StrayBoyScouts

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield Serves 12

Ingredients

Steps:

In a food processor, blend together tomatoes, tomato paste, parsley, garlic, oregano, salt and pepper. Blend until smooth.
Saute the onions and then add to the tomatoes sauce. Then add the white wine.
Simmer for 30 minutes, stirring occasionally.

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Make classic marinara sauce at home with this easy recipe by Giada De Laurentiis from Everyday Italian on Food Network.
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Reviews 4.5
Total Time 1 hours 20 minutes
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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.)

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Reviews 4.7
Total Time 1 hours 30 minutes
Cuisine european

(The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

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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
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Category Dinner
Cuisine Europe, Italian
Calories 131 calories per serving

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My mother, who was Italian American, called marinara sauce "gravy." She made this marinara sauce recipe in big batches several times a month, so it was a staple on our dinner table. A mouthwatering aroma filled the house each time she cooked it. —James Grimes, Frenchtown, New Jersey
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Total Time 01 hours 20 minutes
Category Dinner
Cuisine Europe, Italian
Calories 44 calories per serving

In a large saucepan, heat oil over medium-high heat. Add onions; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until thickened and flavors are blended, 30-45 minutes, stirring occasionally and breaking up tomatoes with wooden spoon.

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In a large saucepan, heat oil over medium-high heat. Add onions; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until thickened and flavors are blended, 30-45 minutes, stirring occasionally and breaking up tomatoes with wooden spoon.

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1. Peel and finely slice the garlic. Pick the basil leaves and tear into pieces.
2. Place a large non-stick frying pan on the heat and pour in 4 generous lugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.
3. Season the sauce with sea salt and freshly ground black pepper. As soon as it comes to the boil, remove the pan from the heat.
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