Thursday, January 1, 2015

Red Pepper and Sun-Dried Tomato Marinara Sauce

A good tomato sauce is something that everyone should always have on hand. Whenever we can't decide what to make for dinner, or are just too lazy to throw anything grand together, our go to is pasta and marinara sauce. I'll admit I am a bit of a tomato sauce snob, and will do anything to not have to use the store bought jarred marinara sauces (hello sodium overload). You'll often find me whipping up a quick batch of marinara sauce at home, using whatever fresh herbs I have on hand at the time. This version of the classic is sweet and savory thanks to the red bell pepper and the sun dried tomatoes. I recently made an extra large batch and then froze it into smaller portions, so when the time comes I just have to pop one out, thaw, and cook!

Red Pepper and Sun-Dried Tomato Marinara Sauce

  • 1/2 onion, chopped
  • 1 red bell pepper, stem removed and chopped
  • 2 large garlic cloves, minced
  • 1 tbsp. olive oil
  • 1-2 tbsp. sun-dried tomatoes, chopped
  • 2 sprigs fresh thyme, discard stems
  • 1 sprig fresh rosemary, stem discarded
  • salt and pepper
  • 1 28-oz. can tomato sauce
  • 1 28-oz. can crushed tomatoes

In a large stock pot heat the olive oil over medium-high heat. Add in the chopped onion and red bell pepper. Cook, stirring occasionally, for 6 minutes, until softened. Add in the garlic, sun-dried tomatoes, thyme, rosemary, salt, and pepper. Continue to cook for another 3 minutes until fragrant.

Remove the pot from the heat and add the cooked onion mixture to a large blender along with the can of tomato sauce. Blend until smooth. Pour tomato sauce mixture back into soup pot and add in the can of crushed tomatoes.

Cook on low, simmering for 20 minutes. Remove from heat and allow to come to room temperature before storing in an airtight container in the fridge, or freezing in batches.

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