TOMATO AND CARROT MARINARA SAUCE
If you're trying to eat less meat but miss chunky tomato sauce, you'll appreciate the finely diced carrots in this one.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 2 1/4 cups (about eight servings)
Number Of Ingredients 9
Steps:
- Heat the oil over medium heat in a large, wide nonstick skillet or saucepan. Add the carrots. Cook, stirring, until tender, five to eight minutes. Add the garlic. Cook, stirring, for 30 seconds to a minute until the garlic begins to smell fragrant. Add the tomatoes and their juice, the sugar, basil sprig, salt, tomato paste and oregano. Stir, and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium, and cook, stirring often, until thick and fragrant, 20 to 25 minutes. Remove the basil sprig, and wipe any sauce adhering to it back into the pan. Taste and adjust seasonings.
Nutrition Facts : @context http, Calories 65, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 345 milligrams, Sugar 5 grams
TOMATO-CARROT SAUCE
This hearty, satisfying sauce is perfect for vegetarian pasta dishes or lasagna.
Provided by Food Network Kitchen
Time 1h20m
Yield 4 cups
Number Of Ingredients 11
Steps:
- Put the olive oil and garlic in a medium pot, turn the heat to low and cook the garlic, stirring occasionally at first and more often as it colors, until golden brown, about 7 minutes. Raise the heat to medium-low, add the onions and a large pinch of salt and cook, stirring occasionally, until the onions have softened, about 5 minutes. Add the carrots, and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste and the red pepper flakes, and cook, stirring constantly, for 2 minutes.
- Add the tomatoes, bay leaves, thyme, basil sprig and 1 teaspoon salt, raise the heat to medium and bring the sauce to a lively simmer. Cook, stirring frequently, until quite thick (if you draw a spoon through the sauce, you'll see the bottom of the pot for a few seconds before the sauce fills back in), about 30 minutes. As the sauce thickens, turn the heat down a bit so that the bottom doesn't scorch. Stir in the chopped basil. (The sauce can be cooled to room temperature, then refrigerated for up to 3 days.)
TOMATO AND CARROT MARINARA SAUCE
from the New York Time's "Recipes for Health" - http://www.nytimes.com/2010/11/10/health/nutrition/10recipehealth.html?_r=1&ref=nutrition
Provided by ellie3763
Categories Vegetable
Time 55m
Yield 2 1/4 cups, 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil over medium heat in a large, wide nonstick skillet or saucepan. Add the carrots. Cook, stirring, until tender, five to eight minutes.
- Add the garlic. Cook, stirring, for 30 seconds to a minute until the garlic begins to smell fragrant.
- Add the tomatoes and their juice, the sugar, basil sprig, salt, tomato paste and oregano. Stir, and turn up the heat.
- When the tomatoes begin to bubble, lower the heat to medium, and cook, stirring often, until thick and fragrant, 20 to 25 minutes.
- Remove the basil sprig, and wipe any sauce adhering to it back into the pan. Taste and adjust seasonings.
Nutrition Facts : Calories 65, Fat 3.7, SaturatedFat 0.5, Sodium 41.4, Carbohydrate 7.9, Fiber 2.3, Sugar 4.6, Protein 1.4
PANTRY FRIENDLY TOMATO SAUCE
Provided by Alton Brown
Time 1h25m
Yield 1.5 quarts
Number Of Ingredients 14
Steps:
- In a sieve over a medium non-reactive saucepot, strain the tomatoes of their juice into the sauce pot. Add the sherry vinegar, sugar, red pepper flakes, oregano, and basil to the tomato juice. Stir and cook over high heat. Once bubbles begin to form on the surface, reduce to a simmer. Allow liquid to reduce by 1/2 or until liquid has thickened to a loose syrup consistency.
- Squeeze each tomato thoroughly to ensure most seeds are removed. Set the tomatoes aside.
- Cut carrot, onion, and celery into uniform sizes and combine with olive oil and garlic in a non-reactive roasting pan over low heat. Sweat the mirepoix until the carrots are tender and the onion becomes translucent, 15 to 20 minutes. Add the tomatoes and capers to the roasting pan.
- Place roasting pan on the middle rack of the oven and broil for 15 to 20 minutes, stirring every 5 minutes. Tomatoes should start to brown slightly on edges with light caramelization. Remove the pan from the broiler. Place the pan over 2 burners on the stove. Add the white wine to the tomatoes and cook for 2 to 3 more minutes over medium heat.
- Put the tomatoes into a deep pot or bowl and add the reduced tomato liquid to the tomatoes. Blend to desired consistency and adjust seasoning.
TOMATO CARROT SAUCE
Steps:
- Heat olive oil. Add onion and carrots and saute for a couple of minutes. Add a bit of water, cover and simmer over low heat until vegetables are tender.
- Add the tomatoes, and simmer, covered for 15 minutes. Strain through a food mill or puree in a food processor and then pass sauce through a sieve to remove lumps. Season with salt and pepper.
MARINARA SAUCE
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
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.)
NONA'S MARINARA SAUCE
Steps:
- Preheat the oven to 400 degrees F.
- Peel 5 cloves garlic and place them in a square of foil. Sprinkle the cloves with salt and pepper and drizzle with 2 tablespoons olive oil. Wrap up the foil and place it directly on the oven rack. (Be sure that the foil packet is secure so no oil will leak out.) Roast the garlic until it's brown and tender, about 25 minutes. Allow to cool enough to touch and squeeze the garlic from the skins. Set aside.
- Saute onions and carrots with the oil in a medium saucepan. Add tomato paste and stir well. This will cook off the tomato paste and give a nice orangy color. Cook for about 10 minutes. When vegetables are softened add the roasted garlic, salt, pepper, basil, oregano and stir together until incorporated. Pour in the tomatoes. Fill the empty can with water and add it to the pan. Bring to a boil then lower the heat to a simmer. Simmer for 1 hour, uncovered. Stir occasionally. Once sauce is ready carefully pour it into the food processor and puree until smooth.
TOMATO-CARROT SPAGHETTI SAUCE
Make and share this Tomato-Carrot Spaghetti Sauce recipe from Food.com.
Provided by Wheres Mine
Categories Spaghetti
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a large skillet. Meanwhile, bring a pot of water to a boil.
- Add the carrots to the oil and allow to cook for about 5 minutes. Add the remaining vegetables. Allow to cook until the onions are translucent.
- Add tomato sauce, carrot juice, butter, Italian Seasoning, and sugar to the vegetable mixture.Allow to cook for an additional 15-20 minutes until the sauce has thickened to your desired consistency. Don't forget to cook your pasta!
- Add salt and pepper to taste. Serve over pasta.
Nutrition Facts : Calories 326.8, Fat 10.1, SaturatedFat 4.3, Cholesterol 15.3, Sodium 833.4, Carbohydrate 50, Fiber 4.4, Sugar 10.3, Protein 11.4
MUSHROOM MARINARA SAUCE--EASY
This is a quicker version of my basic tomato sauce. I cut several corners in this recipe, without sacrificing too much. Instead of pureeing the tomatoes for a smooth sauce, I leave it chunky. I do not use a knife or cutting board for the preparation (although you could, of course). Rather, I use an egg slicer to slice mushrooms and a garlic press to mince garlic. The sauce is started when the pot of water for the pasta is put on the stove. When the pasta is cooked, the sauce is ready.
Provided by VickyJ
Categories Sauces
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Start by heating the oil over medium-low heat in a large pan.
- Slice mushrooms with egg slicer.
- When all the mushrooms are sliced, raise the heat on the pan to medium and add the mushrooms.
- Cook, stirring occasionally, for a few minutes until the mushrooms are tender and their juices released.
- Season the mushrooms with salt and pepper and reduce the heat to medium-low.
- Using the garlic press, place a clove of unpeeled garlic into the press and add right to the pan (using a fork to get the garlic off the press as necessary). Discard the peel, and continue with the remaining garlic.
- Stir in the pressed garlic and add a small pinch of red pepper flakes.
- Open the can of tomatoes and pour the liquid right into the pan.
- With a kitchen scissor, chop the tomatoes coarsely, right in the can, then, add them to the sauce.
- Add more seasoning, the bay leaf and dried basil, thyme and sugar, then simmer uncovered for about 15 minutes (while the pasta cooks).
- When it is almost time to serve, add a little of the pasta cooking liquid to the sauce.
- Using the scissors, snip the parsley leaves into the sauce.
- I taste for seasoning, discard bay leaf and serve over cooked pasta.
Nutrition Facts : Calories 291.1, Fat 8.4, SaturatedFat 1.7, Sodium 530.1, Carbohydrate 60.1, Fiber 18, Sugar 13.9, Protein 10.2
FRESH TOMATO MARINARA SAUCE
A rich, flavorful sauce that is healthy. Great for use in pasta, lasagna, and other casseroles. My favorite way to eat it is to pour over raw zucchini 'pasta' for an extra-fresh and tasty meal that's very healthy, too! A great recipe for using up extra-ripe tomatoes from your garden. Double the batch and freeze half; it freezes well.
Provided by KerriWarmus
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara
Time 1h25m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes; add tomatoes, garlic, and bay leaf. Bring the liquid from the tomatoes to a boil, reduce to medium-low, and simmer mixture until tomatoes are softened, about 30 minutes.
- Stir red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper into the tomato mixture; bring again to a simmer and cook until herbs have flavored the sauce, about 30 minutes more.
- Stir balsamic vinegar into the sauce.
Nutrition Facts : Calories 146.9 calories, Carbohydrate 16.5 g, Fat 7.4 g, Fiber 3.7 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 402.9 mg, Sugar 10.5 g
SUN-DRIED TOMATO MARINARA SAUCE
Make and share this Sun-Dried Tomato Marinara Sauce recipe from Food.com.
Provided by Charlotte J
Categories Sauces
Time 1h30m
Yield 6 cups
Number Of Ingredients 9
Steps:
- Drain dried tomatoes, reserving ¼ oil.
- Chop tomatoes, and set aside.
- Heat reserved oil in a dutch oven, sauté onion, celery, carrot and garlic in hot oil 15 minutes, stirring occasionally.
- Stir in dried tomatoes, wine fennel seeds, and pepper.
- Cook, uncovered over medium heat 1 hour or to desired consistency, stirring mixture occasionally.
- In food processor add half of sauce mixture and pulse 4 or 5 times or until mixture is chopped but not smooth.
- Repeat the same procedure with remaining half of sauce mixture.
- Serve over hot pasta.
Nutrition Facts : Calories 92.4, Fat 0.5, SaturatedFat 0.1, Sodium 409.6, Carbohydrate 17.1, Fiber 4.2, Sugar 9, Protein 2.9
AWESOMELY EASY MARINARA SAUCE
1 16 oz. can tomato sauce 1/2 cup chopped onions 1 tsp. minced garlic 1 tsp. dried basil 1/2 tsp. dried rosemary 1/4 tsp. oregano 1 tsp. sugar 2 tbsp. olive oil
Provided by Dicewoman
Categories Sauces
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil over medium heat in medium-sized saucepan.
- Saute onions and garlic until brown.
- Add tomato sauce and stir.
- Lower heat to medium-low.
- While stirring, add rosemary, basil and oregano.
- Allow sauce to bubble.
- Sprinkle with sugar and mix again.
- Season to taste with salt and pepper.
- Use immediately, or transfer to plastic container for storage.
Nutrition Facts : Calories 67.4, Fat 4.7, SaturatedFat 0.7, Sodium 400.1, Carbohydrate 6.3, Fiber 1.5, Sugar 4.5, Protein 1.2
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