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Marinara Sauce
Posted on 9/13/10 at 10:57 am
Posted on 9/13/10 at 10:57 am
We are having a dinner party. im doing squash & zucchini in an egg wash & breadcrumbs with italian herbs. was thinking of sprinkling parm on them or doing a marinara sauce.
ive never made a red sauce from complete scratch. what are your recipes. Im interested to try it out.
ive never made a red sauce from complete scratch. what are your recipes. Im interested to try it out.
7
Posted on 9/13/10 at 11:20 am to skygod123
Trinity, and garlic, and diced carrot, saute all. When that is done open a large can of tomato paste, and spoon it into pot with veggies, let that cook for about five minutes, stirring the whole time. Deglaze pot with one cup red wine. Add three cans tomato sauce, and season with salt,pepper, Italian sesonings or herbes de provence, bay leaves. Let simmer covered for about two-threee hours.
Posted on 9/13/10 at 11:24 am to CITWTT
quote:
Trinity, and garlic, and diced carrot, saute all. When that is done open a large can of tomato paste, and spoon it into pot with veggies, let that cook for about five minutes, stirring the whole time. Deglaze pot with one cup red wine. Add three cans tomato sauce, and season with salt,pepper, Italian sesonings or herbes de provence, bay leaves. Let simmer covered for about two-threee hours.
For a "marinara" I would do something similar to this, but leave out the paste and substitute good quality crushed canned tomatoes for the tomato sauce. Also you would probably not want to cook it more than an hour, if that long. A marinara should typically be a little chunkier and "fresher" in my opinion.
What you're describing is more a "red gravy."
Posted on 9/13/10 at 11:34 am to Y.A. Tittle
technique I learned working at Clancys' years ago. But what do I know about food, only worked there and at the Windsor Court, and other places before going back to school.
Posted on 9/13/10 at 11:40 am to CITWTT
quote:
technique I learned working at Clancys' years ago. But what do I know about food, only worked there and at the Windsor Court, and other places before going back to school.
Whatever, chef.
I was just commenting on my experience of the difference between a marinara (is that what you all called this at Clancys? I've never seen "marinara" on their menu.) and a red sauce/red gravy.
While my creditials may not top your's (I have no doubt everyone is now duly impressed with your's), I have some experience in an Italian restaurant kitchen, and what I described has always been my understanding of what constitutes a marinara. In my dining experience, I can't ever recall seeing a smooth type tomato sauce labled as such.
I wasn't trying to say or imply what you were describing wouldn't be a good sauce, though.
Posted on 9/13/10 at 1:03 pm to skygod123
Ingredients
• 1 tablespoon good olive oil
• 1 cup chopped yellow onion (1 onion)
• 1 1/2 teaspoons minced garlic
• 1/2 cup good red wine, such as Chianti
• 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
Directions
Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes. Add about 1 1/2 tablespoons of sugar and stir until sugar is fully disolved.
Simple,quick and tasty.
• 1 tablespoon good olive oil
• 1 cup chopped yellow onion (1 onion)
• 1 1/2 teaspoons minced garlic
• 1/2 cup good red wine, such as Chianti
• 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
Directions
Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes. Add about 1 1/2 tablespoons of sugar and stir until sugar is fully disolved.
Simple,quick and tasty.
This post was edited on 9/13/10 at 1:28 pm
Posted on 9/13/10 at 1:05 pm to CITWTT
quote:
CITWTT
LOL @ you getting offended for someone disagreeing with you.
I actually agree with YA. I think of fresh, bright red sauce when I think of marinara. It's much different than a deeper, gravy-type sauce.
Posted on 9/13/10 at 1:06 pm to skygod123
Watch the Godfather. They tell you how.
Posted on 9/13/10 at 1:30 pm to skygod123
Saute a white onion finely diced with about three cloves of minced galic in Extra-virgin olive oil until transclucent. Do not get any color on them. You can add some red pepper flakes if you want a kick to the sauce.
Take two 28 oz cans of San Marzano whole tomatoes and empty into a bowl. Crush with your hands. Add to onion and garlic mixture.
Take about four sprigs of fresh thyme and around three leaves of fresh basil. Tie the basil around the thyme sprigs, add to pot.
Bring to a boil, lower heat until barely a simmer for only around 25 minutes. Taste and add kosher salt and fresh cracked black pepper to taste. Simple and fast. If you want to add about a third of a cup of finely diced carrots I wouldn't have a problem at all.
Take two 28 oz cans of San Marzano whole tomatoes and empty into a bowl. Crush with your hands. Add to onion and garlic mixture.
Take about four sprigs of fresh thyme and around three leaves of fresh basil. Tie the basil around the thyme sprigs, add to pot.
Bring to a boil, lower heat until barely a simmer for only around 25 minutes. Taste and add kosher salt and fresh cracked black pepper to taste. Simple and fast. If you want to add about a third of a cup of finely diced carrots I wouldn't have a problem at all.
Posted on 9/13/10 at 1:38 pm to glassman
quote:
Saute a white onion finely diced with about three cloves of minced galic in Extra-virgin olive oil until transclucent. Do not get any color on them. You can add some red pepper flakes if you want a kick to the sauce.
Take two 28 oz cans of San Marzano whole tomatoes and empty into a bowl. Crush with your hands. Add to onion and garlic mixture.
Take about four sprigs of fresh thyme and around three leaves of fresh basil. Tie the basil around the thyme sprigs, add to pot.
Bring to a boil, lower heat until barely a simmer for only around 25 minutes. Taste and add kosher salt and fresh cracked black pepper to taste. Simple and fast. If you want to add about a third of a cup of finely diced carrots I wouldn't have a problem at all.
truth.
i like marinara really bright and fresh.
Posted on 9/13/10 at 1:40 pm to el tigre
You and I will probably survive being black-balled from Clancy's for this, but I'm a bit worried about glass.
Posted on 9/13/10 at 2:16 pm to skygod123
marcella hazan has a good simple tomato sauce:
LINK
marinara probably traditionally has olive oil, though, i'd guess.
LINK
quote:
2 cups whole, peeled, canned plum tomatoes, chopped, with their juices (about one 28-oz. can)
5 Tbsp. unsalted butter
1 medium yellow onion, peeled and cut in half
Salt, to taste
Combine the tomatoes, their juices, the butter, and the onion halves in a medium saucepan. Add a pinch or two of salt. Place over medium heat and bring to a simmer. Cook, uncovered, at a very slow but steady simmer, adjusting the heat as necessary, for about 45 minutes, or until droplets of fat float free from the tomato. Stir occasionally, mashing any large pieces of tomato with the back of a wooden spoon. Taste and salt as needed.
Discard the onion before tossing the sauce with pasta.
Yield: Enough sauce for about 1 pound of pasta, or 4 servings
marinara probably traditionally has olive oil, though, i'd guess.
Posted on 9/13/10 at 2:50 pm to skygod123
this is what i use
ingredients
- 3 cloves garlic, crushed
- 1/2 yellow onion, peeled and chopped fine
- 3 tablespoons olive oil
- 2 28-ounce cans tomato puree
- 1 28-ounce can crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1 cup chicken stock
- Red pepper flakes to taste
- Salt to taste
- Basil/Oregano/Thyme
Preparation
Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called "sweating" because it will draw out a lot of moisture and flavor).
Add all the tomato products. Pour the chicken stock into one of the 28-ounce cans. Fill it the rest of the way with water and add that and the sugar to the pot. Stir and bring to a simmer. Season to taste with salt and cover. Simmer the sauce for about 1 hour. The sauce should be fairly thin, but not watery, and very smooth. Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems thick.
ingredients
- 3 cloves garlic, crushed
- 1/2 yellow onion, peeled and chopped fine
- 3 tablespoons olive oil
- 2 28-ounce cans tomato puree
- 1 28-ounce can crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1 cup chicken stock
- Red pepper flakes to taste
- Salt to taste
- Basil/Oregano/Thyme
Preparation
Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called "sweating" because it will draw out a lot of moisture and flavor).
Add all the tomato products. Pour the chicken stock into one of the 28-ounce cans. Fill it the rest of the way with water and add that and the sugar to the pot. Stir and bring to a simmer. Season to taste with salt and cover. Simmer the sauce for about 1 hour. The sauce should be fairly thin, but not watery, and very smooth. Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems thick.
This post was edited on 9/13/10 at 2:51 pm
Posted on 9/13/10 at 7:29 pm to Brinner
quote:i dont remember that being a marinara sauce.
Watch the Godfather. They tell you how.
Posted on 9/14/10 at 4:46 am to skygod123
bookmarking this thread
Posted on 9/14/10 at 11:56 am to skygod123
The recipe I posted above is really easy and fairly quick to make.And it makes a very tasty marinara sauce.
Posted on 9/14/10 at 1:22 pm to glassman
glass, will the onions and carrots give it that sweetness that a marinara is known for?
Posted on 9/14/10 at 1:29 pm to skygod123
quote:
glass, will the onions and carrots give it that sweetness that a marinara is known for?
Yes they will.
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