Ingredients
- 1 medium red bell pepper, fire-roasted
- 1 medium onion
- 7 cloves garlic
- 1 medium carrot
- 1 can tomato paste
- 1-2 cans water, using paste can for measurement
- 1 can tomato sauce
- 1 can diced tomatoes
- 1 teaspoon sugar
- ½ teaspoon crushed red pepper, or to taste
- salt , to taste
Italian, Main Dish. MWL, pasta
Veggie Marinara Sauce. To import, drag image to your MacGourmet recipe box.
Directions
I don't know why I don't make homemade sauce more often! My great-grandmother Didio would be appalled. We love this sauce plain, or you can add some Yves soy crumbles to change it up now and then. I also had some leftover sauce over short-grained brown rice for lunch the next day and it was amazing!
How to Fire Roast a bell pepper:
Roast peppers over open flame on burner, OR cut in half (remove seeds) and press onto a baking sheet (skins side up) under broiler. Roast until skins are black - about 15 minutes. Place peppers in a brown paper lunch sack or bag until cool. When cool, remove skins and your ready to go! I usually make a big batch and freeze for future use.
Saute the onion in saute pan until translucent. Add the crushed garlic and sliced carrots, saute until all veggies are caramelized. Add veggies including the roasted red pepper to a blender or food processor. Pulse to desired consistency. You can add a bit of tomato sauce to help blend.
Add veggie mixture and all other ingredients to cooking pot and bring to a boil, then simmer for 20 minutes and turn off heat. Serve immediately, or let sit until ready and reheat.
Variation:
Serve over spaghetti squash with some fresh sauted mushrooms for MWL plan.