Roasted Red Pepper and Garlic Marinara Sauce
There are a couple of delicious storebought marinara sauces that are out there, but they are LOADED with oil. This homemade, fresh sauce beats any of them in taste and nutritional value.
- High-Speed Blender
- 1/2 large (or 1 small) red onion diced
- 1-1 1/2 lbs fresh, ripe Campari, Roma, or San Marazano tomatoes Sliced into 1" chunks (do not need to remove skin or seeds if using a high-speed blender!)
- 24 oz tomato puree (I love the Sprouts brand called organic Passata Tomato Puree in a tall, glass jar)
- 5 Jimmy Nardello ripe, red peppers (or 2 red bell peppers) pods/seeds removed and cut into quarters lenthwise
- 6 cloves garlic peeled, but kept whole
- 1 1/2 t basil
- 1 1/2 t oregano
- 1/2-1 t salt
- 1/8-1/4 t black pepper
- Preheat oven to 400 degrees (roast).
- Place the garlic cloves in the center of a 6"x6" square of foil with a few drizzles of water and close the packet up so there aren't any openings.
- Place the garlic packet and the pepper with skin side up on a nonstick baking mat/pan and roast for 15 minutes.
- While the peppers are roasting, place the onions in large nonstick skillet with 1/4 cup water. Cover and cook over medium heat until soft.
- Add the chopped tomatoes and seasonings into the skillet, and cover again to cook down.
- When the peppers and garlic are done, add them to the skillet (no need to chop the peppers).
- Add the tomato puree and stir well to combine. Cover again and lower the heat to simmer for another 20 minutes. Turn heat off to let cool a bit.
- Spoon the mixture from the skillet to a high-speed blender, and blend until desired consistency. Check for taste, and add salt and pepper if desired. You can also add a little sugar if your tomatoes were more on the acidic side.