Fresh Red Pepper Marinara Sauce- Created by somewhere on the net, perfected by Laura!
-2 (28oz) cans whole peeled tomatoes (Laura used one can of chopped tomatoes, drained - I'm not a big chunky tomato person, and it worked wonderfully)
-1 (6oz) can tomato paste (Laura used two small cans tomato sauce)
-1 1/2 teaspoons salt
-1/4 tsp red pepper flakes (Laura used a bit more, love spicy)
-1/2 tsp sugar
-1/4 cup chopped fresh basil (Laura used dried basil, a bit less than 1/4 c.)
-1/4 cup chopped fresh parsley
-1/4 cup olive oil
-1/2 chopped onions
-4 cloves garlic, minced
-2 red bell peppers, seeded, diced into about 1/4" pieces
In mixing bowl, (if using whole tomatoes) crush with fingers to form a course puree. Add the tomato paste, salt, pepper flakes, sugar, basil, and parsley. Stir and set aside.
In large saucepan, heat the olive oil over medium heat and add the onions. Cook for 5 minutes, stirring, until onions begin to soften. Add the garlic and sautee for two minutes (do not brown garlic). Add the tomato mixture, and simmer over medium-low heat for 30 minutes, stirring occassionally. Add bell peppers, simmer until the peppers are tender. Taste and adjust seasoning.
-2 (28oz) cans whole peeled tomatoes (Laura used one can of chopped tomatoes, drained - I'm not a big chunky tomato person, and it worked wonderfully)
-1 (6oz) can tomato paste (Laura used two small cans tomato sauce)
-1 1/2 teaspoons salt
-1/4 tsp red pepper flakes (Laura used a bit more, love spicy)
-1/2 tsp sugar
-1/4 cup chopped fresh basil (Laura used dried basil, a bit less than 1/4 c.)
-1/4 cup chopped fresh parsley
-1/4 cup olive oil
-1/2 chopped onions
-4 cloves garlic, minced
-2 red bell peppers, seeded, diced into about 1/4" pieces
In mixing bowl, (if using whole tomatoes) crush with fingers to form a course puree. Add the tomato paste, salt, pepper flakes, sugar, basil, and parsley. Stir and set aside.
In large saucepan, heat the olive oil over medium heat and add the onions. Cook for 5 minutes, stirring, until onions begin to soften. Add the garlic and sautee for two minutes (do not brown garlic). Add the tomato mixture, and simmer over medium-low heat for 30 minutes, stirring occassionally. Add bell peppers, simmer until the peppers are tender. Taste and adjust seasoning.
This sauce was awesome. It was easy, and it made a LOT! Had we not had Ash & Brian over, I could have easily used 1/2 the noodles and frozen 1/2 the sauce for later.
The only modifications I made were: I used 2 28 oz. cans of chopped Italian flavored stewed tomatoes, doubled the fresh chopped basil, and added 1/2 cup of red wine. I threw everything but the onion and garlic into my food processor to make it nice and smooth before I added it to the pan.
To go with the spaghetti, I used Giada De Laurentis' Mini Turkey Meatballs recipe to add protein:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/mini-turkey-meatballs-recipe/index.html
I LOVE spaghetti night!
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