We all have our own special recipe for Marinara Sauce, I know I do.
I want to share a few other uses for Mariana that you may not have thought of.
1.) Mussels Marinara
Bring 3 cups marinara to a simmer in a large skillet. Add 4 pounds scrubbed and debearded mussels; cover and cook 5 minutes or until shells open. Serve with crusty bread or over cooked spaghetti.
2.) Marinara Poached Eggs
Bring 3 cups marinara and 1/2 teaspoon crushed red pepper to a simmer in a skillet. Make 4 wells in marinara; crack 1 egg into each. Cook, covered, 6 minutes or until desired degree of doneness.
3.) Italian Tomato Soup
Bring 3 cups of marinara and 2 cups unsalted chicken stock to a boil. Stir in 1 cup cooked ditalini pasta. At this point you can add canned beans of your choice or left over bits of seafood. Top the soup with 1 ounce pecorino Romano cheese or topping of your choice.
4.) Sausage Pizza (Or any topping)
Top pizza dough with 3/4 cup marinara; 3 ounces cooked, crumbled hot Italian sausage (or toppings of your choice) and 2 ounces shredded part-skim mozzarella cheese. Bake 450 degrees F, for 15 minutes.
5.) Shrimp Vindaloo
Bring 2 cups unsalted chicken stock, t teaspoons garam masala, 1 teaspoon hot paprika and 1 pound quartered red potatoes to a boil in a large saucepan. Cover, reduce heat, and simmer 15 minutes. Add 1 pound peeled and deveined shrimp; cover and cook for 6 minutes. Serve over rice and garnish with cilantro.
6.) Braised Lamb Shanks
Brown 4 lam shanks in a Dutch oven; add 1/2 cup red wine, scraping pan to loosen browned bits. Add 3 cups marinara; bring to a boil. Cover, reduce heat, and simmer 2 hours. Stir in a handful of coarsely chopped pitted kalamata olives in the last 10 minutes.
What? You say you don’t have a great Marinara recipe? Here is one you may enjoy. I like it because it is made in the slow cooker!
- 3 Tablespoons extra-virgin olive oil
- 3 cups chopped onion
- 3/4 cup diced carrot
- 1/2 cup diced celery
- 1/4 cup minced garlic
- 3 Tablespoons chopped fresh oregano
- 1/4 teaspoon crushed red pepper
- 2 Tablespoons unsalted tomato paste
- 1/2 cup dry red wine (such as Cabernet Sauvignon)
- 5 1/2 pounds plum tomatoes, peeled and chopped
- 3/4 cup chopped fresh basil
- 1 1/2 teaspoons salt
- 1/2 teaspoons freshly ground black pepper
- Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion and next 5 ingredients (thorough red pepper); saute 8 minutes. Add tomato paste; cook 2 minutes, stirring frequently. Add wine; cook 2 minutes or until liquid almost evaporates.
- Combine vegetable mixture and tomatoes in an electric slow cooker. Cover and cook on Low for 8 hours. Place 3 cups tomato mixture in a blender. Blend until smooth. Return tomato mixture to slow cooker. Add basil, salt, and black pepper. Cook, uncovered, on High for 30 minutes.
- Makes 12 1/2 cup servings
This article was adapted from Cooking Light Magazine, recipes by Deb Wise and Hannah Klinger