Tuesday, October 30, 2012
Red Pepper Marinara Sauce
This pot o' delicious can be used for a chili base, lasagna roll ups, spaghetti, sausage pepper paninis or anything you use regular marinara sauce for but you'll get an extra kick. Yeah baby!
Here's what you'll need:
1 28 oz can Dei Fratelli Tomato Puree
1 28 oz can Trader Joe's Plum Tomatoes with Basil
1 jar Frieda's Roasted Red Peppers, drained of liquid
2 heads of roasted garlic (no olive oil use for roasting)
1 tbsp rosemary
1 tbsp oregano
1 tbsp parsley
1/2 tbsp black pepper
1/2 tbsp red pepper flakes
2 tbsp maple sugar (or regular granulated)
Before you get going, set your oven to 450 and roast yourself some garlic. Contrary to popular belief, you do not need olive oil to roast garlic. Put two heads of garlic with the tops cut off in the middle of a piece of foil then pull the foil ends up and close tightly so it looks like a big head of garlic. Roast the garlic for 40 minutes
Drain the liquid from the roasted red peppers.
In a crock pot, add the plum tomatoes, tomato puree and on top add the roasted red peppers.
Time to jazz it up! If you have fresh herbs on hand, cut 'em up.
Add them to the sauce.
Then add your dry spices and sugar.
When your garlic is done roasting, squeeze them into the sauce and give a good mix. Let it bubble bubble toil and trouble...
Enjoy on your favorite Italian dish! (This freezes well!)
Nutritional Information per 1/2 cup serving: Calories 40 Sodium 182mg Potassium 19mg Total Carbs 9g Fiber 1g Sugars 4g Protein 2g Vitamin A 27% Vitamin C 66% Calcium 6% Iron 7%
In case you're into those made up holidays, it's apparently National Candy Corn Day. If you happened to miss my Candy Corn Stalk Cookies, click here to be redirected to candy corn goodness.
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