Recipe: Marinara Sauce with Toasted Fennel; Eggplant; and Adiago Cream Variations
Main Dishes - Pasta, SaucesMARINARA SAUCE WITH VARIATIONS
"Many retreat group participants have asked for this recipe and its variations. This recipe is dedicated to them. Serve it with your favorite pasta, or use it in eggplant Parmesan or lasagna."
1/2 cup olive oil
2 medium onions, chopped
1 teaspoon sea salt
8 whole garlic cloves, peeled
4 bay leaves
1 tablespoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
1 teaspoon fennel seeds, toasted and ground
3 cans (28 ounces each) crushed tomatoes
Unsweetened applesauce (optional)*
Heat the oil in a large pot over medium-high heat. Add the onions and salt and saute, stirring occasionally, until the onions begin to soften, about 2 minutes. Reduce the heat to medium, add the garlic, bay leaves, oregano, basil, and fennel seeds and saute, stirring occasionally, until the onions are completely translucent and almost starting to caramelize, about 20 minutes.
Stir in the crushed tomatoes and bring to a boil, stirring occasionally. Reduce the heat to low and simmer for about 1 hour, stirring occasionally. Taste and correct the seasonings, adding the applesauce to taste if you prefer a sweeter sauce.
NOTE: Do not cover the pot during cooking.
*Whether or not you think the sauce needs the applesauce may depend on the brand of crushed tomatoes.
Makes about 11 cups
VARIATIONS:
TOASTED FENNEL MARINARA SAUCE
Makes about 11 cups
Increase the amount of toasted fennel seeds to 1 tablespoon plus 1 teaspoon and continue as directed.
ROASTED EGGPLANT AND RED PEPPER MARINARA SAUCE
Makes about 14 cups
This version goes especially well with rigatoni or eggplant Parmesan.
Roast 2 medium (1-pound) eggplants, pierced a few times with a fork, in a 400 degrees F oven for about 1 hour, or until they collapse. Let cool, scrape the flesh into a food processor or blender, and puree until smooth. Set aside. Saute 2 chopped red bell peppers with the onions. Continue as directed. Stir the eggplant puree into the marinara sauce after it has simmered for about 1 hour.
ASIAGO-TOMATO CREAM SAUCE
Makes about 12 cups
Make Classic Marinara Sauce. Just before removing it from the heat, stir in 1/4 pound freshly grated Asiago cheese (about 2 cups) and 3/4 cup heavy cream.
Source: 3 Bowls by Seppo Ed Farrey and Nancy O'Hara
"Many retreat group participants have asked for this recipe and its variations. This recipe is dedicated to them. Serve it with your favorite pasta, or use it in eggplant Parmesan or lasagna."
1/2 cup olive oil
2 medium onions, chopped
1 teaspoon sea salt
8 whole garlic cloves, peeled
4 bay leaves
1 tablespoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
1 teaspoon fennel seeds, toasted and ground
3 cans (28 ounces each) crushed tomatoes
Unsweetened applesauce (optional)*
Heat the oil in a large pot over medium-high heat. Add the onions and salt and saute, stirring occasionally, until the onions begin to soften, about 2 minutes. Reduce the heat to medium, add the garlic, bay leaves, oregano, basil, and fennel seeds and saute, stirring occasionally, until the onions are completely translucent and almost starting to caramelize, about 20 minutes.
Stir in the crushed tomatoes and bring to a boil, stirring occasionally. Reduce the heat to low and simmer for about 1 hour, stirring occasionally. Taste and correct the seasonings, adding the applesauce to taste if you prefer a sweeter sauce.
NOTE: Do not cover the pot during cooking.
*Whether or not you think the sauce needs the applesauce may depend on the brand of crushed tomatoes.
Makes about 11 cups
VARIATIONS:
TOASTED FENNEL MARINARA SAUCE
Makes about 11 cups
Increase the amount of toasted fennel seeds to 1 tablespoon plus 1 teaspoon and continue as directed.
ROASTED EGGPLANT AND RED PEPPER MARINARA SAUCE
Makes about 14 cups
This version goes especially well with rigatoni or eggplant Parmesan.
Roast 2 medium (1-pound) eggplants, pierced a few times with a fork, in a 400 degrees F oven for about 1 hour, or until they collapse. Let cool, scrape the flesh into a food processor or blender, and puree until smooth. Set aside. Saute 2 chopped red bell peppers with the onions. Continue as directed. Stir the eggplant puree into the marinara sauce after it has simmered for about 1 hour.
ASIAGO-TOMATO CREAM SAUCE
Makes about 12 cups
Make Classic Marinara Sauce. Just before removing it from the heat, stir in 1/4 pound freshly grated Asiago cheese (about 2 cups) and 3/4 cup heavy cream.
Source: 3 Bowls by Seppo Ed Farrey and Nancy O'Hara
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pasta, Sauces
Main Dishes - Pasta, Sauces
- Pasta and Broccoli
- Olive Garden's Five-Cheese Ziti al Forno
- Linguine with Pancetta, Peas, and Zucchini Ribbons
- Nothing But Noodles Macaroni and Cheese
- Mushroom and Spinach Lasagna (using whole wheat noodles)
- Crawfish and Andouille Pasta (not Papadeaux's)
- Macaroni Grill Pasta Di Pollo (repost)
- Baked Pesto Lasagna (blender)
- Mueller's Spaghetti with Busy-Day Meat Sauce (1950's)
- Lightened-Up Shells Florentine (American Beauty Pasta recipe)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!