Chunky Red Pepper Marinara is the base I use for Eggplant Rollatini and Ratatouille. I also use it to dress up Stuffed Collard Greens. The red peppers tone down the acidity of the tomatoes, and add a mellow sweetness to the sauce.
Chunky Red Pepper Marinara
Servings: 4 cups
Ingredients
- 1 onion
- 4 cloves garlic
- 1 large red bell pepper
- 2 T olive oil
- salt and pepper to taste
- 2 pounds tomatoes
- 1 t salt
- 1 t sugar
- 2 T tomato paste
Instructions
- Prep the veg – Chop the onion into a small dice. Chop the garlic. Chop the pepper in to medium dice. Remove the core from the tomatoes and peel away any blemishes. Chop the tomatoes into a fine dice.
- Sauté the onions and peppers – Heat 2 T oil in a large saucepan. Add the onion, garlic and pepper and a generous amount of salt and pepper. Sauté, stirring occasionally, until the onions are quite soft, but not yet beginning to caramelize.
- Add the tomatoes – Add the tomatoes, salt and sugar. Then stir in the tomato paste. Cook on medium low heat, stirring occasionally, until the tomato chunks have mostly melted into the sauce, and the sauce is thickened and not at all watery.
