Does anyone have a recipe for this fantastic sauce…or anything similar? Any ideas from anyone that has tasted this? I’d love to hear any and all of your favorite marinara sauce recipes…thank you!
Try this Roasted Tomato Sauce Recipe–I think it is GREAT! It came to me from a lady I met in a grocery store on the Hill in St. Louis.
ROASTED TOMATO SAUCE
Makes 4 Cups Tomato Sauce
• 3 Lb. Roma Tomatoes (peel, seed, remove stem end, and slice in half horizontally)
• 4 to 6 medium garlic cloves (peeled & sliced in half horizontally)
• ½ cup chopped yellow onion
• ¼ to ½ tsp. red pepper flakes
• ¼ cup olive oil
• 2 tbs. tomato paste (Amore’s tube tomato paste is best)
• 1 tsp. red wine vinegar
• ¾ tsp. Salt
• 1 tsp. granulated sugar
• 2 tsp. minced fresh oregano (1 tsp. tried) or thyme leaves
• 2 tbsp. chopped fresh sweet basil leaves (2 tsp. Dried)
Preheat convection oven to 425 degrees or conventional oven to 450 degrees.
Line a bake sheet (one inch rimmed 12 ¾”x 17 ¾” bake sheet) with foil (dull side up). Line bottom with parchment paper; set aside.
Toss tomatoes, garlic, onion, and pepper flakes with olive oil, in large bowl, until evenly coated; spread onto prepared baking sheet.
Roast for 30 to 32 minutes or until tomatoes are soft; remove from oven and spoon into a bowl; add tomato paste, wine vinegar, salt, and sugar.
Using food processor or stick blender, pulse until broken down but still chunky, about 5 one second pulses. Using a spatula, scrape down bowl and continue to process sauce until slightly chunky, about 5 one second pulses.
Stir in the oregano and sweet basil.
You can make this sauce up the day before and refrigerate.
Optional: Add ¼ to ½ cup chopped fresh sweet basil just before serving.
I freeze many batches of this in the summer when I have tomatoes and use it all winter.
How long do you cook the sauce before use?
Tomatoes, tomato sauce, tomato puree, and tomato paste are already cooked products and edible without having to cook forever. You can bring your sauce to a simmer and simmer for 20 to 30 minutes and it will be done.
Even when making a large batch of sauce, once my meat is cooked and I add my sauce ingredients, I then bring my large pot of water to boil for cooking my macaroni. By the time the macaroni is cooked - so is my sauce. It’s not an all-day thing.
If using fresh tomatoes you have to be careful. Different types have higher acidity and that give you the tummy owes later (that is why a bit of sugar is usually added).
I hope this helps.
Thanks KW, that answers my question. But I particularily like the “Tummy Owes”! I’m gonna use that one.
To all my friends and posters here…thank you very much for your help. For me, there is nothing better than a great tasting tomato based sauce to make a great recipe perfect. Thanks again.
I get a bit stuck when it comes to sauces but I never buy them form supermarkets as I know I can do a much better job. I’ve never used a recipe for a sauce and just make it up as i go. It’s good to try someone elses recipe.
I don’t “cook” it after the final directions–just heat and eat.
First of all, I’m a professional chef by education however, instead of the culinary which I am well trained in, I chose the Pastry Chef side for many personal reasons.
Both my paternal grandparents immigrated from Italy so Italian food is basically my forte when it comes to the culinary side of my trainning.
You have to first understand that Italy is like any other country when it comes to food…what you may find in nothern Italy is far from what you’ll find in Sicily! The marinara in the north taste nothing like sicilian style!
My grandmother taught me from a child marinara sauce has to be made from fresh ingredients and slowly cooked for maximum flavor…you CANNOT make a marinara that is worthy of much in 30 minutes to an hour!! I know it happens across America and you will find the end results is less than satisfying as well!
I have dined in some very famous Italian restaurants but they never stood up to my grandmothers recipe or technique. I can recall two off the beaten path restaurants over the years that came pretty close. One was Vivianis in Kingston, NY which is no longer there. The other was aplace called Romanos in Gaithersburg,MD I found while trainning at Ewald Nottiers Confectionary School of Arts. Both were sensational and Romanos may well still be there as I haven’t been in Gaithersburg since schooling.
I’m not going to post my recipe as chefs do NOT give out signature recipes however, I will say that anyone informing you a quality sauce can be made in 30 minutes to an hour doesn’t have a clue about what they’re talking about!!! My suggestion would be googling 5 star marinara recipes and looking more toward authentic Italian and less at Harry’s Old Secret Recipe!!!
Thanks for the info, there is nothing better than a great “from scratch” marinara sauce.
Congratulations on choosing a career as a pastry chef, I admire that talent. I really admire anyone with the talent to create those luscious items, so artfully crafted.
Hi Almonds, I’m with you on the Maggiano’s sauce, it’s very good. Did you ever get the receipe, if so would you share it with me? Thanks in advance if you do send it.
I just joined this site. I’m 73 and just started to cook, don’t quite know what is driving me but I’ve gained weight and love it.
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Hi new guy !
If you look at the second post in this thread, which is by Kitchen Witch, you’ll see where she posted her second line “to almonds”. That is actually a link to a very close clone of the recipe. Just put your cursor(pointer) over it and click.
Enjoy !
Calories in Marinara Sauce. Manufactured and affected by Maggiano’s Little Italy. Wondering how many calories are in Marinara Sauce? Get sculpting Nutritional Facts and the Health fitness.
Thank you Insanity
Hi Kitchen Witch,
I’m new to the site and would like to know how to find your receipe for Maggiano’s sauce. Thank you in advance, God Bless
To: Kitchen Witch and Insanity,
Insanity, thank you for your answer I got Kitchen Witch receipe post
Kitchen Witch thank you for Posting what you have. If you come across the real one I would love it.
God Bless