How do you make bruschetta marinara sauce to go on angel hair pasta?

Question

I am looking for a very simple way to make this bruschetta sauce and I appreciate all answers, Thanks in Advance!

Answer 1

Great marinara sauce recipe:)

Ingredients

6 lbs ripe Italian tomatoes

1 cup very finely minced onion

1/2 cup very finely minced celery

1 cup very finely minced carrot

1/2 cup olive oil

1 teaspoon sugar

white pepper

2 teaspoons ground coriander or 1/2-1 teaspoon dried marjoram or 1 teaspoon dried basil or 1/4-1/2 teaspoon dried oregano (optional)

1-2 teaspoon salt, to taste

Directions

1 Drop the tomatoes into boiling water, a few at a time.

2 Let the water return to a boil, then remove the tomatoes and drain.

3 Peel and chop.

4 In a large saucepan, cook the onion, celery, and carrots in the olive oil, covered, over medium-low heat for about 15 minutes, stirring a few times.

5 Uncover and stir, over the heat, for 5 to 10 minutes longer, or until the vegetables are very soft and lightly gold.

6 Add the tomatoes, sugar, and pepper and simmer gently, covered, for 15 minutes.

7 Puree the sauce through the medium disc of food mill.

8 Add the optional seasoning and cook at a bare simmer until a desirable consistency is reached, about 20 minutes, stirring often.

9 Add salt to taste.

10 If you prefer a smooth sauce, work the sauce through the fine disc of a food mill.

11 Cool the sauce and refrigerate it.

12 It will keep, refrigerated, for about a week, or for several months if frozen.

Answer 2

Here's a really easy one:

Ingredients1 tbls olive oil

1 tbls minced garlic

3 cups fresh tomatoes

2 tbls balsamic vinegar

1 tsp oregano

1 tsp parsley

1 pepper

1 tbls parmesan cheese

Directions

fry garlic in olive oil

add rest ingredients

heat until warm

Answer 3

MARINARA SAUCE  

1/4 c. olive oil

2 c. finely chopped onion

1/2 c. finely chopped carrot

1/2 c. finely chopped celery

2-3 cloves garlic, minced

1 c. dry white wine

2 c. chicken stock (or substitute clam juice if serving with seafood)

1/3 c. minced parsley

2 tbsp. minced fresh basil or 1 tsp. dried, crumbled

2 tbsp. minced fresh oregano or 1 tsp. dried, crumbled

1 tsp. minced sage or 1/2 tsp. dried, crumbled

1 bay leaf

1 (28 oz.) can peeled, crushed tomatoes with puree

Pepper to taste

In a medium saucepan heat oil over medium-high heat; add the onions, carrots, and celery and cook until translucent, about 10 minutes. Add garlic and cook for another 2 minutes; do not burn.

Add the white wine and chicken broth, stir, blend in the parsley, basil, oregano, sage, bay leaf, tomatoes and pepper. Simmer on low heat for 45 minutes until sauce is thickened, stirring occasionally. Makes about 3 1/2 cups.

Variation:

Mussels Marinara: Add mussels to the sauce; cover and steam until mussels open. Lobster pieces may also be cooked in the sauce.

Poach your favorite fish in the sauce.

Saute chicken, veal, pork or sausage; add sauce to make a cacciatore.

Add fresh chopped jalapeno pepper, fresh cilantro; serve over corn pasta giving the meal a slight Mexican twist.

Add cooked eggplant with small pieces of Mozzarella. Place under broiler for a few minutes to melt cheese before serving.

Answer 4

2 (14.5 ounce) cans stewed tomatoes

1 (6 ounce) can tomato paste

4 tablespoons chopped fresh parsley

1 clove garlic, minced

1 teaspoon dried oregano

1 teaspoon salt

1/4 teaspoon ground black pepper

6 tablespoons olive oil

1/3 cup finely diced onion

1/2 cup white wine

In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.

In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.

Simmer for 30 minutes, stirring occasionally.