← Back to Search Results
Italian
Marinara Sauce Recipe-7281

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Salsa Marinara

Garlic gives this southern Italian–style quick-cooking sauce its characteristic flavor. Neapolitans lightly crush the cloves with the side of a large knife. This makes it easy to remove the skin and opens the cloves to release their flavor. Remove whole garlic cloves before serving.

I add the basil at the end of the cooking time for the freshest flavor. Dried basil is a poor substitute for fresh, but you can substitute fresh parsley or mint. This sauce is ideal for spaghetti or other dried pastas.

Yield: Makes 2½ cups

Ingredients

  • ¼ cup olive oil
  • 2 large garlic cloves, crushed
  • Pinch of crushed red pepper
  • 3 pounds fresh plum tomatoes, peeled, seeded, and chopped, or 1 (28-ounce) can imported Italian peeled tomatoes with their juice, passed through a food mill
  • Salt to taste
  • 4 fresh basil leaves, torn into bits

Directions

1. Pour the oil into a medium saucepan. Add the garlic and red pepper. Cook over medium heat, turning the garlic once or twice until it is golden, about 5 minutes. Remove the garlic from the pan.

2. Add the tomatoes and salt to taste. Cook 20 minutes, stirring occasionally, or until the sauce is thickened.

3. Turn off the heat and stir in the basil. Serve hot. Can be made ahead and stored in a tightly sealed container in the refrigerator up to 5 days or in the freezer up to 2 months.


© 2004 Michele Scicolone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/2 cup Marinara Sauce per serving and 1/8 teaspoon salt per serving.

144kcal (7%)
88mg (9%)
26mg (43%)
18mcg RAE (1%)
519mg
31mg
2g
7g
3g
11g
0mg (0%)
448mg (19%)
2g (8%)
11g (17%)
3mg (15%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
flavor Flavor
by Rocco DiSpirito
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-provence-cookbook The Provence Cookbook
by Patricia Wells
big-fat-cookies Big Fat Cookies
by Elinor Klivans
in-the-kitchen-with-david In the Kitchen with David
by David Venable
nigella-express Nigella Express
by Nigella Lawson
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
west-coast-cooking West Coast Cooking
by Greg Atkinson
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?