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Marinara Sauce Recipe

Updated on May 24, 2013

Marinara Sauce Recipe

5 stars from 6 ratings of marinara sauce

Your nugget of nutritional info for this post:

Termaters, termaters, and more termaters! The planets were aligning, the moon was gibbous, and God was clearly in His laboratory when this wonder veggie née fruit burst onto the scene. Packed with potassium and Vitamins C & A, it's ventricles resemble your own heart's ventricles; an organ the tomato takes care of like a boss.


More important than it's juicy appearance is the lycopene this water rich fruit bring to the table. It lowers the risk of virtually every kind of cancer there is--from skin, to lung, to pancreatic, to prostrate...tomatoes put the * smack * in lip-smacking, and remember organic is always better.


Obviously low in calories, the caveat to consume this tasty treat with fatty foods--think garlic bread!--to help absorb its nutrients more effectively won't cause your waistline to expand, either.

The Results!

Source

The Ingredients:

Recipe in Rebus:

left to right, top to bottom, basil prep. set aside for later
left to right, top to bottom, basil prep. set aside for later
left to right, top to bottom, shallots and garlic prep
left to right, top to bottom, shallots and garlic prep
slice those mushrooms
slice those mushrooms
I don't seed tomatoes for this sauce; just halve em...set aside.
I don't seed tomatoes for this sauce; just halve em...set aside.
To start sauce proper--add shallots to sizzling oil
To start sauce proper--add shallots to sizzling oil
add mushrooms at the same time, and blend together
add mushrooms at the same time, and blend together
cover while these cook for about 5 minutes
cover while these cook for about 5 minutes
uncover and add garlic
uncover and add garlic
as soon as that sizzles, add flour
as soon as that sizzles, add flour
blend well & cook until a warm bready aroma emanates--about 2-3 minutes
blend well & cook until a warm bready aroma emanates--about 2-3 minutes
add the wine
add the wine
mix well
mix well
add bouillon
add bouillon
add tomatoes halves, face down
add tomatoes halves, face down
fill the pan
fill the pan
cover! very important. let cook over med heat for about 10 minutes
cover! very important. let cook over med heat for about 10 minutes
using a wooden spoon/spatula, break apart tomatoes and mix into sauce. Tomatoes should break easily at this juncture.
using a wooden spoon/spatula, break apart tomatoes and mix into sauce. Tomatoes should break easily at this juncture.
all mixed together...
all mixed together...

Cook Time

Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: 6-7 cups, give or take

Ingredients:

2 lbs. tomatoes, heirlooms are a nice choice.

8 oz. Bella mushrooms

4 oz. fresh basil

½-¾ cup shallots, minced

½-1 cup red wine of choice

2-4 TBSP. olive oil

2 TBSP. flour

2 TBSP. sugar

1 double cube chicken bouillon




How to Do It:

  1. Remove leaves from basil, and chop coarsely. Set aside until very end.
  2. Mince shallots and garlic.
  3. Slice Bella mushrooms. I slice them realllllly thin, because they are like little sponges, absorbing flavor, so it stands to reason--more surface area--more absorption!
  4. Slice all your tomatoes in half, and set aside. This is one instance when I don't seed the tomatoes, but you can if you like! I just find it saves time--and tomato--to skip this step.
  5. Heat olive oil to sizzling, and add shallots.
  6. Add mushrooms at the same time, and distribute evenly along pan's surface.
  7. Cover, and cook for about five minutes.
  8. Remove cover, and add garlic. As soon as you hear this sizzle, add flour.
  9. Mix well, and let cook until a "bready" aroma emanates.
  10. Add wine.
  11. Mix well.
  12. Break bouillon cube into bits, and add. Mix well.
  13. Add tomato halves, face down.
  14. Fill the pan!
  15. Cover, and let cook for about 10 minutes.
  16. Tomatoes should now be tender enough to break apart with a spatula or spoon. Do this.
  17. Mix well. let simmer about 5-10 minutes uncovered.
  18. Remove from heat, and mix in basil.
  19. Now you have red sauce for days! Use for any marinara need, or add crumbled beef for a Bolognese...

Use for any any any red sauce need!

Source

Serving Suggestion: Eggplant Parmesan

Comments

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    • kidscrafts profile image

      kidscrafts 3 years ago from Ottawa, Canada

      Last weekend, I did a big batch of this sauce using your recipe.... with the tomatoes, garlic and basil of my garden and also some wine.....it is just delicious! So thanks again for sharing this great recipe!

      Have a great weekend!

    • CharronsChatter profile image
      Author

      Karen Robiscoe 4 years ago from California

      the wine is the best part..hehe. I add wine to pretty much everything--even chili! The trick is to let it reduce...or not!! Hope you are doing just great this fine holiday weekend, my Krafty friend. :)

    • kidscrafts profile image

      kidscrafts 4 years ago from Ottawa, Canada

      This seems just delicious Charron! I love the wine part of this recipe ;-)

      On a serious note, what I love is that you give all the nutritional informations and than you proceed step by step with the recipe and pictures. I never used basil in this kind of sauce but I will add that the next time for sure! I just planted some basil in my garden :-) So the next time I will prepare this recipe, the basil will still be screaming of freshness!

      Thank you so much for sharing some of your recipes!

      Have a fantastic weekend!

    • Careermommy profile image

      Tirralan Watkins 4 years ago from Los Angeles, CA

      Wow, I didn't realize so much went into making marinara sauce, but it seems well worth it! Definitely 5 stars up.

    • CharronsChatter profile image
      Author

      Karen Robiscoe 4 years ago from California

      It is easy, too! Thanks for saying, VVanNess..:)

    • VVanNess profile image

      Victoria Van Ness 4 years ago from Prescott Valley

      This looks delicious! I'll have to give it a try myself!

    • CharronsChatter profile image
      Author

      Karen Robiscoe 4 years ago from California

      Thanks, hunny! Funny, was thinking how few ingredients this one had--but then--I used to just make it with: tomatoes, basil, mushroom and garlic--then I got a lil jiggy with it..:) It is so good! The absence of that canned flavor makes the tomatoes extra appealing. :) Thank you for your encouragement!!

    • Kathryn Stratford profile image

      Kathryn 4 years ago from Manchester, Connecticut

      I really like seeing how this evolves. It's amazing how many ingredients one pot of marinara has! It looks fantastic.

      Voted up and sharing.