Pasta, Sauces

Madison’s Marinara

Posted by Barry on

Madison's Marinara
 
Author: 
Recipe type: Sauce
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
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With Madison's transition to vegetarian, I needed to come up with a red sauce for her. I started with my Spaghetti Bolognese recipe and went from there.
Ingredients
  • 2 Quarts Tomato Juice
  • 2 6 oz cans Tomato Paste
  • 1 medium Yellow Onion
  • 1 Green Bell Pepper
  • 1 Red Bell Pepper
  • 1 jar Flame Roasted Sweet Pimento Italian Peppers
  • 3 tablespoons Minced Garlic
  • 2 15 oz cans Fire Roasted Diced Tomatoes with garlic
  • 2 tablespoons Parsley
  • 4 tablespoons Sugar in the Raw
  • 2 teaspoons Basil, heaped
  • 1 teaspoon Oregano, heaped
  • 1 teaspoon Salt,
  • dash Pepper
  • 1 Bay Leaf
Instructions
  1. Add 2 quarts of tomato juice to large stock pot
  2. Add parsley, Sugar in the Raw, 1 tablespoon minced garlic, basil, oregano, salt, pepper and bay leaf to pot with tomato juice
  3. In a large skillet, caramelize medium yellow onion
  4. Finely chop caramelized onion in food processor and add to pot
  5. Chop red and green bell peppers
  6. Puree in food process and add to pot
  7. Stir regularly and bring to a boil
  8. Simmer well 1 to 1½ hours covered at first and then partially covered.
  9. Remove Bay Leaf and use immersion blender to make mixture smooth.
  10. Add Tomato Paste and Fire Roasted Diced Tomatoes, mixing well and continue to simmer.
  11. Add 2 tablespoons of minced garlic
  12. Drain flame roasted Italian peppers, chop into small pieces and add to pot
  13. Simmer
  14. Season to taste

 

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