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charisstomaHomemade Marinara Sauce
http://www.yummly.com/recipe/Homemade-Marinara-Sauce-1167120?prm-v1&utm_medium=email&utm_campaign=popular-searches-email (with conversion to metric)
http://www.yummly.com/recipe/external/Homemade-Marinara-Sauce-1167120
180 calories Prep Time 5 min Cook Time 20 min Total Time 25 min
Ingredients
1 28-ounce can whole tomatoes, preferably organic, San Marzano tomatoes
3 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
⅓ cup finely chopped onion
2 tablespoons butter
¼ teaspoon salt
½ teaspoon black pepper
4-5 fresh basil leaves, thinly sliced
Instructions
Sauté the onion and garlic in the olive oil over medium heat until for 4-5 minutes. Don't let the garlic get too brown or it will be bitter.
Add the tomatoes and break them up with your fingers. You can leave them as chunky as you like, or even chop them up if you prefer a smoother sauce.
Add the salt, pepper, and butter and gently simmer for 15 minutes.
Taste and adjust seasonings. If the sauce is too acidic, add a pinch of sugar to balance it out.
Remove the pan from the heat and stir in the basil
Serve immediately or chill overnight in the refrigerator. Tomato sauces always taste better the next day!
Read more at http://teaspoonofgoodness.com/homemade-marinara-sauce-tomato-basil/#uJ8WQMHQo6pP2bxM.99
***************************
Classic Marinara Sauce
http://www.yummly.com/recipe/Classic-Marinara-Sauce-474374?prm-v1&utm_medium=email&utm_campaign=popular-searches-email (with conversion to metric)
http://www.yummly.com/recipe/external/Classic-Marinara-Sauce-474374
Simple to prepare, the secret of this marinara sauce is the simmering action that develops the flavors of the sauce, thanks to the aromatics and veggies that start the whole shindig rolling. Blended to a wonderfully smooth consistency, this sauce is slightly sweet and tart and silky and downright delicious.
150 calories Total Time 105 min
YIELD: MAKES ABOUT 7 CUPS OF SAUCE
INGREDIENTS
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (28-ounce each) cans crushed tomatoes
1/2 tablespoon dried basil
1/2 tablespoon dried oregano
2 dried bay leaves
1 tablespoon brown sugar
2 tablespoons butter (optional but delicious)
DIRECTIONS
In a large pot, heat the oil over medium heat until hot and rippling.
Add the onion and garlic and saute, stirring very frequently, until the onion is soft and translucent, about 3-4 minutes.
Add the celery and carrots and season with salt and pepper.
Cook, stirring frequently, until all the vegetables are slightly tender, about 5 minutes.
Add the crushed tomatoes, basil, oregano and bay leaves and simmer, covered, on low heat for 1 hour, stirring occasionally to make sure the sauce isn’t sticking to the bottom of the pot, until slightly thickened and the vegetables are completely tender.
Stir in the brown sugar. Taste the sauce.
Add salt and pepper as needed.
Add the butter and stir to combine if you want to round out the flavors and add a dimension of silkiness.
Remove the bay leaves. In a blender or food processor, blend the sauce (in several batches, if necessary) until it is smooth.
The sauce can be frozen once it is cooled completely in freezer-safe ziploc bags for up to 6 months.
Recipe Source: inspired by Giada De Laurentiis’ recipe
http://www.yummly.com/recipe/Homemade-Marinara-Sauce-1167120?prm-v1&utm_medium=email&utm_campaign=popular-searches-email (with conversion to metric)
http://www.yummly.com/recipe/external/Homemade-Marinara-Sauce-1167120
180 calories Prep Time 5 min Cook Time 20 min Total Time 25 min
Ingredients
1 28-ounce can whole tomatoes, preferably organic, San Marzano tomatoes
3 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
⅓ cup finely chopped onion
2 tablespoons butter
¼ teaspoon salt
½ teaspoon black pepper
4-5 fresh basil leaves, thinly sliced
Instructions
Sauté the onion and garlic in the olive oil over medium heat until for 4-5 minutes. Don't let the garlic get too brown or it will be bitter.
Add the tomatoes and break them up with your fingers. You can leave them as chunky as you like, or even chop them up if you prefer a smoother sauce.
Add the salt, pepper, and butter and gently simmer for 15 minutes.
Taste and adjust seasonings. If the sauce is too acidic, add a pinch of sugar to balance it out.
Remove the pan from the heat and stir in the basil
Serve immediately or chill overnight in the refrigerator. Tomato sauces always taste better the next day!
Read more at http://teaspoonofgoodness.com/homemade-marinara-sauce-tomato-basil/#uJ8WQMHQo6pP2bxM.99
***************************
Classic Marinara Sauce
http://www.yummly.com/recipe/Classic-Marinara-Sauce-474374?prm-v1&utm_medium=email&utm_campaign=popular-searches-email (with conversion to metric)
http://www.yummly.com/recipe/external/Classic-Marinara-Sauce-474374
Simple to prepare, the secret of this marinara sauce is the simmering action that develops the flavors of the sauce, thanks to the aromatics and veggies that start the whole shindig rolling. Blended to a wonderfully smooth consistency, this sauce is slightly sweet and tart and silky and downright delicious.
150 calories Total Time 105 min
YIELD: MAKES ABOUT 7 CUPS OF SAUCE
INGREDIENTS
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (28-ounce each) cans crushed tomatoes
1/2 tablespoon dried basil
1/2 tablespoon dried oregano
2 dried bay leaves
1 tablespoon brown sugar
2 tablespoons butter (optional but delicious)
DIRECTIONS
In a large pot, heat the oil over medium heat until hot and rippling.
Add the onion and garlic and saute, stirring very frequently, until the onion is soft and translucent, about 3-4 minutes.
Add the celery and carrots and season with salt and pepper.
Cook, stirring frequently, until all the vegetables are slightly tender, about 5 minutes.
Add the crushed tomatoes, basil, oregano and bay leaves and simmer, covered, on low heat for 1 hour, stirring occasionally to make sure the sauce isn’t sticking to the bottom of the pot, until slightly thickened and the vegetables are completely tender.
Stir in the brown sugar. Taste the sauce.
Add salt and pepper as needed.
Add the butter and stir to combine if you want to round out the flavors and add a dimension of silkiness.
Remove the bay leaves. In a blender or food processor, blend the sauce (in several batches, if necessary) until it is smooth.
The sauce can be frozen once it is cooled completely in freezer-safe ziploc bags for up to 6 months.
Recipe Source: inspired by Giada De Laurentiis’ recipe
