Best Basil Marinara Recipes

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HOMEMADE ROASTED GARLIC AND FRESH BASIL MARINARA SAUCE



Homemade Roasted Garlic and Fresh Basil Marinara Sauce image

Loaded with savory herbs, simmered with both fresh and dried basil, fresh tomatoes, and a super-flavorful roasted garlic puree.

Provided by Chef Pisces

Categories     Sauces

Time 2m

Yield 1 1, 6 serving(s)

Number Of Ingredients 17

2 cups fresh basil, washed and de-stemmed
3 tablespoons dried basil
2 fresh onions, chopped
3 tablespoons dried onion powder
6 fresh tomatoes
16 ounces 100% tomato juice (nothing added, just tomatoes)
6 garlic cloves
3 tablespoons dried oregano
3 tablespoons dried rosemary
2 tablespoons dried marjoram
2 tablespoons dried thyme
2 ounces red wine vinegar
8 ounces stewed tomatoes
8 ounces chicken stock
3 cups flour
6 tablespoons extra virgin olive oil
cracked black pepper

Steps:

  • Start with the onions and saute them in 3 tblsp olive oil on a medium heat till translucent, then add the fresh basil and turn down the heat while continuing to stir. Keep cooking the fresh basil to bring out the flavor, but still stirring the onions in the same pan. The basil leaves should be wilted and soft, but not burned. Then, add 3 oz of chicken stock and simmer till most of the liquid has burned off. Set aside.
  • Using a food mill (which can be purchased at specialty kitchen supply stores) separate the seeds and skin from the fresh tomatoes, then with a wooden spoon, stir in all of the dry spices. Then, stir in the onions, olive oil, stewed tomatoes, and fresh Basil mixture. You want to marinate all of this in the refrigerator for a couple of hours. The acids will be infused with the herbs the longer it sits in the refrigerator. Meanwhile, start in on the garlic.
  • Peel off the top layers from the garlic cloves and wrap each one in foil, place in a roasting pan. Roast the garlic under the broiler or a 425F oven for 20 minute Let cool and then unwrap. In a bowl, mash down the garlic with a fork, or potato masher, till it forms a paste, then in a blender with 1 cup of chicken stock, puree the roasted garlic paste till it liquifies. You are now ready to season the Marinara with garlic puree while it cooks.
  • Take the marinated tomatoes and seasonings from the refrigerator and place in a large stock pot or sauce pan. Simmer on a low heat, stirring and gradually adding the red wine vinegar, tomato juice, and remainder of the chicken stock, add in the garlic puree and keep simmering till it comes to a slight boil. After the first boil, is when you add in the flour depending on how thick you want the consistency to be. This Marinara usually simmers 45min to 1 hour, but you can also use a crock pot on low to keep it going longer, if desired. Stir in cracked black pepper to taste.

HOMEMADE BASIL MARINARA SAUCE



Homemade Basil Marinara Sauce image

Make and share this Homemade Basil Marinara Sauce recipe from Food.com.

Provided by DallasDiva22

Categories     Sauces

Time 35m

Yield 5 cups, 8 serving(s)

Number Of Ingredients 7

1 cup coarsely chopped onion
2 garlic cloves, finely chopped
1 tablespoon olive oil
1 (2 lb) can whole Italian-style tomatoes
1 (8 ounce) can tomato sauce
2 cups firmly-packed fresh basil leaves, finely chopped
1/4 teaspoon salt

Steps:

  • Saute onion and garlic in oil in saucepan till tender.
  • Stir in tomatoes with their liquid, breaking up, tomato sauce., 1/4 c chopped basil and the salt.
  • Bring to boiling. Lower heat; simmer uncovered, stirring frequently, till thickened, about 20 minute.
  • Stir remaining basil into sauce. Serve immediately over hot cooked pasta (@ 1 lb).
  • Or, cool, then freeze in freezer containers.

Nutrition Facts : Calories 62.8, Fat 2, SaturatedFat 0.3, Sodium 474.4, Carbohydrate 10.9, Fiber 2.1, Sugar 6.1, Protein 2

BASIL MARINARA



Basil Marinara image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 7

1/4 onion, chopped
1 tablespoon olive oil
1 (28-ounce) can crushed tomatoes
1 (28-ounce) can pureed tomatoes
Bunch parsley, leaves chopped
1/2 cup fresh basil, torn by hand
Salt and pepper

Steps:

  • Saute onions in olive oil in saucepan. Add remaining ingredients and simmer 30 minutes. Season with salt and pepper to taste. Serve over the pasta of your choice.

SLOW-COOKER MARINARA WITH FRESH BASIL



Slow-Cooker Marinara With Fresh Basil image

From Cuisine at Home, who recommends this sauce with penne pasta. I used this sauce for one of our favorite recipes, recipe #204310.

Provided by LaJuneBug

Categories     Sauces

Time 3h20m

Yield 6-7 cups, 12 serving(s)

Number Of Ingredients 7

4 lbs roma tomatoes, chopped (12 cups)
1 cup diced onion
6 garlic cloves, chopped
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/4 cup extra-virgin olive oil
1/2 cup fresh basil leaf, chopped

Steps:

  • Combine tomatoes, onion, garlic, salt, and pepper flakes in a 3- to 4-qt. slow cooker.
  • Stir in oil. Cover; cook on high-heat setting for 3-4 hours or low-heat setting for 5-6 hours.
  • Using a hand-held immersion blender, puree marinara in the slow cooker, or puree the sauce in batches in a regular blender. Stir in basil into pureed sauce.
  • Cook marinara to room temperature, then transfer to a container with a tight-fitting lid. Refrigerate sauce up to 1 week or freeze for up to 2 months. Serve marinara over pasta or use as a sauce for pizza.

MOSTACCIOLI MARINARA WITH BASIL



Mostaccioli Marinara With Basil image

Make and share this Mostaccioli Marinara With Basil recipe from Food.com.

Provided by PaulaG

Categories     Penne

Time 35m

Yield 2 serving(s)

Number Of Ingredients 11

1 1/2 cups mostaccioli pasta, uncooked (4 oz) or 1 1/2 cups penne (4 oz)
1 (14 1/2 ounce) can tomatoes, undrained
1 teaspoon olive oil
1/3 cup diced onion
1 -2 garlic clove, minced
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 tablespoons chopped parsley
2 teaspoons dried basil, crushed
2 tablespoons grated parmesan cheese or 2 tablespoons romano cheese

Steps:

  • Cook the pasta according to package directions, drain and set aside.
  • Position knife blade in food processor, add tomatoes.
  • Pulse 3 to 4 times or until amost smooth, set aside.
  • Coat a medium skillet with non-stick cooking spray, add oil, and place over medium-high heat until hot.
  • Add the onion and garlic; saute 3 minutes or until tender.
  • Add tomatoes, sugar, salt, and pepper; bring to a boil.
  • Reduce heat, simmer uncovered 10 minutes.
  • Stir in parlsey and basil.
  • Serve sauce over pasta; sprinkle with cheese.

Nutrition Facts : Calories 333.1, Fat 5.2, SaturatedFat 1.4, Cholesterol 4.4, Sodium 385.4, Carbohydrate 60.1, Fiber 5.5, Sugar 9.4, Protein 12.7

TWENTY-MINUTE MARINARA SAUCE WITH FRESH BASIL



Twenty-Minute Marinara Sauce with Fresh Basil image

Categories     Sauce     Basil     Simmer     Boil

Yield 3 to 4 cups of sauce, enough to dress 1 pound of pasta (or a bit more)

Number Of Ingredients 16

4 cups (one 35-ounce can) canned San Marzano or other Italian plum tomatoes, with juices
1/3 cup extra-virgin olive oil
7 or 8 fat garlic cloves, sliced (about 1/2 cup)
1/4 teaspoon dried peperoncino (hot red pepper flakes), or more to taste
Hot water from the pasta-cooking pot
1 teaspoon salt, or more to taste
1 stalk or big sprigs of basil, with 20 or so whole leaves
For Dressing Pasta
1/3 cup shredded fresh basil leaves, packed (about 12 whole leaves)
3/4 cup freshly grated Parmigiano-Reggiano or Grana Padano
Recommended Equipment
A 12-inch or larger skillet for the sauce, with a cover
Quick Pantry Pastas with Marinara: with Tuna
4 cups marinara
One 6-ounce can tuna, drained
1/4 cup drained capers, washed

Steps:

  • Pour the tomatoes and juice into a big mixing bowl. Using both hands, crush the tomatoes and break them up into small pieces. (You don't have to mash them to bits; I like chunkiness in my marinara, with the tomatoes in 1-inch pieces.)
  • Pour the oil into the big skillet, scatter the garlic slices in the oil, and set over medium-high heat. Cook for 1 1/2 minutes or so, until the slices are sizzling, then add and toast the peperoncino in a hot spot for another 1/2 minute.
  • Shake and stir the pan until the garlic slices are light gold and starting to darken. Immediately pour in the crushed tomatoes and stir in with the garlic. Rinse out the tomato can and bowl with 1 cup of pasta-cooking water, and dump it into the skillet too.
  • Raise the heat; sprinkle in the salt and stir. Push the stalk or sprigs of basil into the sauce until completely covered. When the sauce is boiling, cover the pan, reduce the heat slightly, and cook for 10 minutes at an actively bubbling simmer.
  • Uncover the pan and cook another 5 minutes or so. The sauce should be only slightly reduced from the original volume-still loose and juicy. Remove the poached basil stalk or sprigs from the skillet and discard (but save the sauce that's clinging to it), and keep at a low simmer until the pasta is ready.
  • To dress pasta with marinara sauce, toss and cook them together (for details, see page 105), incorporating the shredded basil. Remove the skillet from the heat and toss in the cheese just before serving.
  • Quick Pantry Pastas with Marinara: with Tuna
  • Bring the marinara to a boil, then add the tuna chunks (do not break them up) and the capers. Simmer for 5 to 7 minutes while the pasta cooks. I like dry tubular pasta, such as rigatoni or ziti, with this sauce.
  • Olives and Capers
  • Marinara with olives and capers makes a tasty pasta dish. Use 1 1/2 cups pitted green or black olives to 4 cups of marinara plus 1/4 cup of capers.
  • Mozzarella
  • A quick and delicious option is to toss 2 cups of cubed mozzarella when you're tossing the cooked pasta in your marinara sauce. For a finish, top with 8 shredded basil leaves.
  • Good With . . .
  • Dry and fresh pastas and raviolis.
  • Wonderful for baked pastas.

MOZZARELLA AND BASIL WITH MARINARA SAUCE



Mozzarella and Basil with Marinara Sauce image

Baguette slices are sturdy dippers for an Italian-style appetizer you can make in 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 10

Number Of Ingredients 4

8 oz fresh mozzarella cheese, cubed
2 tablespoons chopped fresh basil leaves
2 cups chunky marinara sauce
French baguette slices

Steps:

  • Heat oven to 350°F. In shallow 2-quart casserole, place cheese cubes. Sprinkle with basil. Spoon marinara sauce around cheese.
  • Bake uncovered 8 to 10 minutes or until cheese is hot and bubbly. Serve with baguette slices.

Nutrition Facts : Calories 370, Carbohydrate 58 g, Cholesterol 10 mg, Fat 1, Fiber 3 g, Protein 15 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 4 g, TransFat 1 g

BASIL INFUSED MARINARA WITH PENNE PASTA



Basil Infused Marinara with Penne Pasta image

This sauce is a delightful combination of sweetness and spice. Canned tomatoes work perfectly well, but you might also want to try using fresh tomatoes when they're plentiful in the garden.

Provided by Tonya Young

Categories     Pasta Sides

Time 1h20m

Number Of Ingredients 9

4 can(s) (14.5 oz.) tomatoes, canned and chopped, with liquid
4 clove garlic
3 Tbsp olive oil, extra virgin
3 Tbsp basil, dried
2 tsp salt (or to taste)
1/2 tsp black pepper, freshly ground
1/2 tsp red pepper flakes
16 oz penne pasta, uncooked
6 oz parmesan cheese, freshly grated

Steps:

  • 1. In a large skillet, heat olive oil on medium heat, and add minced fresh garlic. Lightly brown garlic.
  • 2. Add 4 cans of tomatoes with juice. Bring to boil. Reduce heat to low and simmer. Stir in basil, salt, pepper and red pepper flakes. Simmer for 1 hour, stirring occasionally, and adjusting seasoning to taste. (if sauce starts to become to dry, add a little bit of water)
  • 3. Start pasta 15 minutes before sauce is done. Cook pasta until al dente. Serve by ladeling sauce over pasta and sprinkling Parmesan cheese to taste.

FETTUCCINE WITH CHARRED GRAPE TOMATOE-BASIL MARINARA



FETTUCCINE WITH CHARRED GRAPE TOMATOE-BASIL MARINARA image

Categories     Pasta     Boil

Yield 6 servings

Number Of Ingredients 8

2 pints grape tomatoes
1/4 cup olive oil
1/4 tsp. each kosher salt and ground black pepper
1 lb dried fettuccine pasta
3 shallots, thinly sliced, separated into rings
1 tsp chopped garlic
1/2 c. fresh basil leaves, julienned
1/4 cup each grated and shaved Grana Padano or Parmesan cheese

Steps:

  • 1. Bring a large pot of salted water to a boil. 2. Meanwhile, heat broiler. Toss tomatoes on a jelly roll pan with 2 tbsp of the oil, salt and pepper. Broil 6 to 8 inches from heat, shaking pan once or twice until the tomatoes char and the skins split, about 10 minutes. 3. Add pasta to boiling water and cook according to package directions, until al dente. 4. Meanwhile in a large skillet over medium high heat, cook shallots and garlic in the remaining 2 tbsp oil until they are translucent and soft, about 6 minutes. Stir in charred tomatoes, reduce heat to medium, and cook 5 minutes longer, stirring sauce a few times. 5. Drain pasta transfer to a larger serving bowl and toss with tomato sauce, basil and grated cheese. Top with shaved cheese.

MOZZARELLA AND BASIL WITH MARINARA SAUCE



Mozzarella and Basil With Marinara Sauce image

A delicious appetizer served with baguette slices. I like to make this when unexpected company arrives. I usually have the ingredients on hand.

Provided by CookingONTheSide

Categories     Cheese

Time 15m

Yield 10 serving(s)

Number Of Ingredients 4

8 ounces fresh mozzarella cheese, cubed
2 tablespoons fresh basil leaves, chopped
2 cups chunky marinara sauce
baguette, slices

Steps:

  • Heat oven to 350 degrees.
  • Place cheese in shallow 2-quart casserole.
  • Sprinkle with basil.
  • Spoon marinara sauce around cheese.
  • Bake 8 to 10 minutes or until cheese is hot and bubbly.
  • Serve with baguette slices.

Nutrition Facts : Calories 105.2, Fat 6.3, SaturatedFat 3.1, Cholesterol 17.9, Sodium 382.7, Carbohydrate 6.2, Fiber 0.2, Sugar 4.7, Protein 6

CREAMY MARINARA WITH FRESH BASIL



Creamy Marinara With Fresh Basil image

As seen on the Sonoran Living program (an Arizona area ABC morning show), by Linda Bosse Singh. This recipe features "frozen fresh tomatoes" as prepared by Linda Singh, which are described below. A useful method of easily preserving your extra summer tomato crop! You can, of course, use completely fresh tomatoes, instead.

Provided by Julesong

Categories     Sauces

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 tablespoon extra virgin olive oil, good quality and organic if possible
3 cloves fresh garlic, minced
4 -5 large tomatoes, fresh frozen, skinned and chopped up (keep the juice!)
3 tablespoons heavy cream
1/4 cup chopped fresh basil (use a variety of flavored basils, especially lemon if you have it)
1/2 cup chopped roasted red pepper (optional)
1 pinch sugar, to taste
salt & freshly ground black pepper, to taste
cooked pasta, of your choice (8 to 10 servings worth)
grated parmesan cheese, for garnish
fresh basil leaf, for garnish

Steps:

  • Fresh frozen tomatoes: pick juicy tomatoes, make sure they are clean and dry, then pop them in a Ziploc bag, single layer; label your bag with date and put flat into freezer; when ready to use, just take out as many as you need and run them under hot water (or put then in a bowl of hot water) and after a minute or two the skins will peel right off, then just chop and use; use these instead of canned tomatoes.
  • In a hot sauce pan or small wok, put in olive oil and fresh garlic; stir and sauté for 1 to 2 minutes.
  • Add the tomatoes together with their juice and let simmer for 10 minutes.
  • Stir in the cream, basil, salt and pepper, and roasted peppers (if using), and bring to a simmer them it through.
  • Serve over cooked pasta, garnish with parmesan cheese and fresh basil leaves.
  • Also good over baked halibut, grilled shrimp, chicken, or grilled vegetables.

MARINARA BASIL WITH SWEET SAUSAGES



Marinara Basil with Sweet Sausages image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 10

1 tablespoon olive oil
1 pound Italian sweet sausages, sliced
1/4 onion, chopped
2 garlic cloves, chopped
1 (28-ounce) can crushed tomatoes
1 28-ounce can pureed tomatoes
Bunch parsley, chopped
1/2 cup fresh basil, leaves torn by hand
Salt and pepper
1 pound bucatoni, cooked al dente

Steps:

  • Heat oil in a large hot saucepan and brown sausages. Add onions and garlic and saute until fragrant. Add remaining ingredients and simmer 30 minutes. Season with salt and pepper to taste. Serve over bucatoni.

WEBSLINGER'S TANGY SWEET BASIL MARINARA SAUCE



Webslinger's Tangy Sweet Basil Marinara Sauce image

I can't remember where I found this basic recipe, but I tweaked it into a wonderful, zippy marinara sauce. I use it mostly for meatball subs, but it's also incredible spread over perfect, al dente pasta! I encourage you to try it exactly as the recipe desribes. I hope you enjoy it!

Provided by WebSlinger

Categories     Sauces

Time P1DT21h15m

Yield 4 serving(s)

Number Of Ingredients 15

2 (15 ounce) cans tomato sauce (regular)
2 garlic cloves (largish cloves, finely diced)
1/2 cup white onion (finely diced)
1/4 teaspoon crushed red pepper flakes (dehydrated)
1/2 cup water
1/2 teaspoon black pepper (freshly ground)
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons kraft grated 100% parmesan cheese
1 teaspoon Worcestershire sauce (Lea & Perrins!)
1 1/2 teaspoons white vinegar
1 teaspoon sugar
1/4 teaspoon salt (or to taste)
2 tablespoons olive oil

Steps:

  • Heat saucepan over medium heat; once hot, add 2 Tbsp olive oil.
  • Saute diced onion until slightly translucent (about 2-3 mins).
  • Add diced garlic and crushed chilies; saute another 2-3 minutes.
  • Add tomato sauce and water.
  • Reduce heat to low and bring to a simmer.
  • Add pepper, parsley, oregano, basil and parmesan cheese; stir.
  • Add Worcestershire sauce and vinegar.
  • Add sugar and salt (to taste); stir well.
  • Let simmer 45 mins, stirring occasionally.

Nutrition Facts : Calories 132.3, Fat 7.4, SaturatedFat 1.1, Cholesterol 0.7, Sodium 1297.5, Carbohydrate 15.7, Fiber 3.8, Sugar 11.2, Protein 3.6

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