Monday, August 1, 2011

Red Pepper Marinara

This is an amped up version of my classic marinara.  By adding fresh red bell pepper the flavor combination when served over sausage is out of this world.  I like to serve this over cheese tortellini with chicken artichoke and mozzarella sausages.

2 red bell peppers, cut into strips
1 large onion, diced
1 carrot, diced
3 cups stock
1/2 cup red wine
1 28 oz can crushed tomato
1 8 oz can tomato sauce
1 4 1/2 oz can tomato paste
1 6n oz can diced tomato
4 garlic cloves, minced
1 tbsp Italian seasoning
1/2 to 1 tsp crush red pepper flakes
olive oil
1/2 cup fresh basil ribbons
salt & pepper to taste

Lightly brown carrot and onions in olive oil, add garlic and tomato paste, mix thoroughly.  Once tomato paste has melted into the veggies, add the rest of the canned tomatoes, seasoning, stock and wine.  Simmer on low 2 hours then mix in fresh basil.

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