MARINARA SAUCE
This is a family recipe usually served in summertime when basil is plentiful.
Provided by ELEANOR1052
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 159.4 calories, Carbohydrate 10.7 g, Fat 10.5 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 1.5 g, Sodium 730.8 mg, Sugar 1.2 g
MARINARA SAUCE
Provided by Michael Chiarello : Food Network
Time 55m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large non-reactive pot over moderate heat. Add the garlic and saute until caramelized, about 5 minutes. Add the tomatoes to the garlic and bring to a simmer. Add the parsley and basil and simmer until reduced to a sauce-like consistency, about 15 minutes.
- Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes. Remove the basil stem before serving.
MARINARA SAUCE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 23m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large non-reactive pot over moderate heat. Add the onion and saute until translucent, about 8 minutes. Add the parsley and garlic and cook briefly to release their fragrance. Add the tomatoes, basil and salt. Simmer briskly until reduced to a sauce like consistency, stirring occasionally so nothing sticks to the bottom of the pot. The timing will depend on the ripeness and meatiness of your tomatoes and the size of your pot. If the sauce thickens too much before the flavors have developed, add a little water and continue cooking.
- Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes. Remove the basil stem before serving.
MICHAEL CHIARELLO'S MARINARA SAUCE
I still had some tomatoes left from a sale and needed to use them up. I found this recipe on Food Network from Michael Chiarello. It's very simple but fresh and flavorful. I'm freezing this for the next recipe that requires a marinara sauce.
Provided by AmyZoe
Categories One Dish Meal
Time 28m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large non-reactive pot over moderate heat.
- Add the onion and saute until translucent, about 8 minutes.
- Add the parsley and garlic and cook briefly to release their fragrance.
- Add the tomatoes, basil, and salt.
- Simmer briskly until reduced to a sauce like consistency, stirring occasionally so nothing sticks to the bottom of the pan.
- The timing will depend on the ripeness and meatiness of your tomatoes and the size of your pot.
- If the sauce thickens too much before the flavors have developed, add a little water and continue cooking.
- Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes.
- Remove the basil stem before serving.
MICHAEL CHIARELLO'S RAW CORN, ARUGULA. AND PECORINO ROMANO SALAD
Hubs and I made this salad after watching an episode of Michael Chiarello's cooking show, and it was FABULOUS! He showed this as a salad to go with a full meal, but we served it as a main dish salad for 4 with a little leftover chicken on the side, and it was wonderful - light but very satisfying and crisp - for a hot summer day. I'm posting this one so I don't lose it.
Provided by Mitzimom
Categories Weeknight
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Corn goes into the bottom of the bowl, then the arugula and oregano on top of that, salt and pepper over that. You can now wrap with cling wrap and stuff into the 'fridge for quite a few hours without damage.
- Make the dressing: Clean the shallot and the citrus, and cut off the stem ends and any nasty bits.
- Juice one lemon and one orange, and add juice to a blender.
- Chop the other citrus (remove the pits, leave the skin on!) into chunks and toss into blender.
- Chop the shallot, and add that to the blender.
- Pulse to start, then blend to a liquid.
- Remove the top while the blender is running and slowly add the olive oil in a steady stream.
- Dressing will be thick like a mayonnaise. Dressing will keep for several weeks in a jar in the fridge, but may separate. If it does, simply blend again to return to mayonaise-like state.
- When ready to serve, dress the salad with one cup of the dressing and toss it well, then shave the cheese over top with a potato peeler and serve.
- Now, all together, say "YUMMMMMMMMM -- .
Nutrition Facts : Calories 874.3, Fat 85.2, SaturatedFat 13.2, Cholesterol 11.1, Sodium 728.2, Carbohydrate 28.5, Fiber 5.6, Sugar 9, Protein 7.6
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