Recipes for "marinara"

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Add 1/2 cup diced tomatoes to a large mixing bowl and mash with a fork until broken up. Add turkey, Parmesan cheese, bread crumbs, basil, egg, salt, and pepper. Gently mix until combined, then form into 4 patties.

Cook burgers on the preheated grill until cooked through, about 5 minutes per side.

Meanwhile, combine remaining tomatoes, oil, and Italian seasoning in a small blender or food processor; blend until smooth. Serve on top of cooked burgers.

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 8 to 10 minutes.

While the pasta is cooking, heat oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes, oregano, basil, and red pepper flakes; reduce the heat to low and simmer for 5 minutes. Add mussels and wine; cover, increase the heat to high, and cook until mussel shells open, 3 to 5 minutes.

Drain pasta and return to the pot. Pour mussels and tomato sauce over pasta. Squeeze lemon wedges over top and garnish with parsley.

Drizzle olive oil into a saucepan. Add onions, chile pepper, garlic, anchovy filet, red pepper flakes, and salt; place over medium-high heat. Stir and cook until onions and garlic just start to turn golden, 3 or 4 minutes.

Stir in wine and simmer until wine is reduced by about half, 3 to 5 minutes. Add clam juice, tomatoes, and oregano. Bring to a boil, reduce heat to medium-low, and simmer gently for about 15 minutes.

Gently stir in calamari and simmer until tender, 35 to 45 minutes. Remove from heat. Stir in parsley.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.

Stir some sauce into the hot, drained pasta. Serve in warm bowls topped with more marinara sauce and grated cheese.

Blend ketchup and milk together in a bowl. Mix in beef, egg, bread crumbs, and Greek seasoning to combine.

Heat marinara sauce to a simmer in a 2-quart pot over low heat.

Roll beef mixture with your hands to form meatballs. Drop into the simmering sauce. Add sugar and cayenne pepper. Cook, stirring gently and regularly, until meatballs are no longer pink and sauce is heated through, 25 to 30 minutes.

Preheat oven to 350 degrees.

Mix rice and lentils in a bowl with the garlic and cumin. Add the flour and breadcrumbs. The mixture will be crumbly.

Fill a bowl with warm water. Dip your hands in the water; with wet hands, form the crumbly mixture into small egg shaped balls. Add a few drops of oil or water to each meatball as you shape it to help it stick together. Place meatballs on a baking sheet and top each with a knob of oil.

Bake for 20 minutes, turning and adding more drizzles of oil as necessary.

When toasted on the outside and warmed through, remove from oven and place individual oven-safe bowls. Cover with tomato sauce and cheese and bake on high broil (or microwave) until heated through and cheese is melted.

Gather the ingredients.

Heat olive oil in a stockpot over medium heat. Add onion; cook and stir until softened, about 5 minutes.

Stir in tomatoes, garlic, and bay leaf. Bring to a boil; reduce heat to medium-low and simmer until tomatoes are soft, about 30 minutes.

Stir in red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper; simmer and cook until herbs have flavored the sauce, about 30 minutes more.

Add balsamic vinegar; still well to combine. Discard bay leaf.

Place tomatoes, tomato paste, parsley, garlic, oregano, salt, and pepper in a food processor; blend until smooth.

Heat oil in a large skillet over medium heat. Add onion and cook until slightly softened, about 2 minutes.

Stir in blended tomato sauce and white wine.

Simmer, stirring occasionally, until sauce has thickened, about 30 minutes.

Combine crushed tomatoes, tomato sauce, diced tomatoes, capers, minced garlic, sugar, parsley, garlic powder, salt, oregano, basil, black pepper, and crushed red pepper in a large saucepan. Cover and bring to a boil. Reduce heat and simmer, covered, 45 to 60 minutes.

Bring a large pot of salted water to a boil while sauce simmers. Cook spaghetti until tender yet firm to the bite. Drain well.

Toss spaghetti with sauce.

Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently.

Mix in diced tomatoes, tomato sauce, sugar, oregano and salt. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.

Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a baking dish with olive oil.

Sprinkle 1/2 the onion and garlic evenly in the baking dish, and cover with 1/2 the pasta sauce. Place haddock fillets in the dish, top with tomatoes and remaining onion and garlic. Cover with remaining pasta sauce.

Bake 20 minutes in the preheated oven. Top with mozzarella cheese, and continue baking 10 minutes, until cheese is melted and fish is easily flaked with a fork.

Heat oil in a large saucepan over medium heat. Add garlic; cook and stir until aromatic and tender, about 1 minute.

Stir in crushed tomatoes, tomato puree, oregano, parsley, Romano cheese, Parmesan cheese, bay leaves and onion powder. Reduce heat to low and simmer for at least 40 minutes.

Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic until fragrant, about 2 minutes. Add mushrooms, red bell pepper, and parsley; cook and stir until mushrooms are slightly softened, about 2 minutes. Add oregano, sugar, basil, rosemary, sage, red pepper flakes, salt, and black pepper; stir to combine, 2 minutes.

Stir tomato sauce into seasoned onion-mushroom mixture; cook over low heat until flavors have combined, 30 minutes.

Transfer half the sauce to a blender; blend until smooth. Return to saucepan with the remaining sauce; stir to combine.

Heat olive oil in a large Dutch oven or heavy pot over medium heat; cook and stir onions for 5 minutes. Add garlic and cook, stirring occasionally, until onions are translucent, about 5 minutes more.

Mix petite diced tomatoes, diced tomatoes, white wine, tomato paste, oregano, salt, sugar, black pepper, red pepper flakes, and bay leaves into onion mixture; reduce heat to low, cover Dutch oven, and simmer, stirring occasionally, until flavors blend, about 1 hour.

Remove the Dutch oven from heat. Add 1/2 cup Pecorino Romano cheese, basil, and parsley into sauce; stir until cheese melts, about 5 minutes. Discard bay leaves. Sprinkle remaining cheese over sauce when serving.

Heat olive oil in a large pot over medium heat; cook and stir onion, green bell pepper, and garlic until onion is translucent, 5 to 10 minutes. Add brown sugar, Italian seasoning, salt, oregano, basil, black pepper, and red pepper flakes; cook and stir until brown sugar dissolves and seasoning is fragrant, 1 to 2 minutes.

Stir tomatoes, tomato sauce, tomato paste, and white wine into the seasoned onion mixture; bring to a boil for 10 minutes. Reduce heat and simmer, stirring occasionally, until flavors have blended, at least 30 minutes.

Gather all ingredients.

Prepare spaghetti according to package directions; drain and keep warm.

Meanwhile, heat oil over medium heat in a large skillet. Add shrimp and cook 2 to 3 minutes or until nearly opaque, turning once.

Transfer shrimp to a plate. Add garlic and crushed red pepper to the skillet. Cook and stir until fragrant, about 1 minute.

Stir in undrained tomatoes, tomato sauce, basil, balsamic vinegar, oregano, and salt. Bring to a boil. Reduce heat and simmer, uncovered, until thickened, 10 minutes.

Return shrimp to skillet and simmer to heat through, about 1 minute. Serve over spaghetti, topped with additional fresh basil.

In a large skillet, heat oil and saute garlic until light brown and softened. Be careful not to burn the garlic. Stir in tomatoes, sugar, water, basil, and salt and pepper.

Bring contents of the pan to a boil. Cover and simmer on low heat for approximately 45 minutes, stirring occasionally. Serve warm.

Inspect 10 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until sauce is ready. Wash new, unused lids and rings in warm soapy water.

Place tomatoes, honey, oregano, 1 tablespoon salt, pepper, and bay leaves in a large stockpot; add water to cover. Stir to combine, cover, and bring to a low boil over medium-high heat. Remove the cover and simmer for 20 minutes, stirring occasionally. Remove bay leaves. Taste and adjust seasoning.

While tomatoes are cooking, heat olive oil in a large skillet over medium-high heat. Cook and stir onions and garlic in hot oil until onions are softened but not browned, about 10 minutes. Remove from heat.

Transfer cooked tomatoes to a food mill placed over a bowl; purée in batches, separating tomato pulp and juice from tomato skins and seeds.

Return tomato pulp and juice to the stockpot. Stir in cooked onions and garlic. Cook, uncovered and stirring occasionally to prevent scorching, over medium-high heat until sauce thickens and reduces by about half, 1 hour to 1 hour 30 minutes.

Transfer the jars and lids from simmering water to a dry towel.

Place 3 tablespoons lemon juice and 1 teaspoon salt into each jar. Ladle hot tomato sauce into the sterilized jars, filling to within 1/2 inch of the top. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process until the jars are fully sealed, about 45 minutes.

Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool dark area.

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C) with racks in upper and lower third positions.

Sprinkle both sides of chicken evenly with salt and Italian seasoning. Heat oil in a deep, large oven-safe skillet over medium-high heat. Add chicken and cook until golden brown on both sides, 3 to 4 minutes per side.

Pour marinara sauce evenly over chicken and sprinkle with mozzarella. Cover with aluminum foil.

Bake on the lower third rack in the preheated oven until cheese is melted, the sauce is bubbling around the edges, and a thermometer inserted into thickest portion of chicken registers 165 degrees F (74 degrees C), 20 to 25 minutes.

Remove skillet from oven and remove foil. Increase oven temperature to broil. Once preheated, return skillet to upper third rack and broil until cheese is lightly browned in spots, about 2 minutes.

Garnish with fresh basil and serve with pasta.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function to heat the pot. Add olive oil and onion; cook until onion is translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in red wine and simmer until reduced by half.

Pour diced tomatoes and whole tomatoes into the pot. Bring to a simmer. Stir in basil, oregano, parsley, salt, pepper, red pepper flakes, and bay leaf. Press Keep Warm. Close and lock the lid. Seal the vent. Select Manual function and set timer for 10 minutes. Allow 10 to 15 minutes for the pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Discard bay leaf. Use an immersion blender to puree the sauce.

Heat anchovy oil in a saucepan over medium heat. Stir in garlic, onions, and green pepper; cook for a few minutes until onion softens and turns translucent. Pour in wine, and simmer until reduced by half. Meanwhile, place grape tomatoes, stewed tomatoes, and anchovies into the bowl of a blender; purée until smooth.

Season with salt, pepper, basil, parsley, oregano, and bay leaf. Bring to a simmer over medium-high heat, then reduce heat to medium-low and simmer for 1 hour. Season to taste with salt and pepper before serving.

Heat the canola oil in a skillet over medium heat, and saute the onion until tender.

In a slow cooker, mix the onion and remaining oil, crushed tomatoes, tomato sauce, tomato puree, garlic powder, oregano, basil, salt, sugar, and pepper.

Cover slow cooker, and cook sauce 8 hours on Low.

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.

Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, about 5 minutes, making sure not to overcook as meat will continue to brown in the oven. Stir in marinara sauce; remove from heat.

Transfer cooked gnocchi to a 9-inch square baking dish using a slotted spoon. Top with meat sauce. Sprinkle Cheddar cheese on top.

Bake in the preheated oven until cheese begins to brown, 25 to 35 minutes. Serve with sour cream on the side.

Whisk egg and water together in a shallow dish. Stir flour, salt, and Italian seasoning together in another shallow dish. Place bread crumbs in a third shallow dish.

Dip cheese sticks into egg mixture, then coat with flour mixture. Dip again into egg mixture, then into bread crumbs until coated. Place on a baking sheet and freeze until firm, about 1 hour.

Preheat an air fryer to 360 degrees F (180 degrees C). Lightly coat the air fryer basket with cooking spray.

Place frozen cheese bites in a single layer in the air fryer, working in batches if necessary, being careful not to crowd.

Cook in the preheated air fryer until golden brown and cheese just begins to melt, 4 to 6 minutes. Repeat with remaining bites.

Meanwhile, stir together marinara sauce and crushed red pepper.

Serve mozzarella bites with marinara sauce.