Simply Divine Marinara Using Oven Roasted Tomatoes
"I discovered Breezermom's Recipe #490169 Recipe #490169, and decided to use it to make home made marinara and it turned out divine. Toss it with 16 oz of rigatoni, 8 oz. fresh mozzarella, and the rest of the 2 oz of fresh basil for the most delicious Caprese Pasta Dish ever! You can puree all or part of the tomatoes for a smoother sauce. The time does not include the 7 hours to oven roast the tomatoes"
photo by Cook4_6
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1⁄4 cup olive oil, extra virgin
- 2 tablespoons butter
- 1 onion, small diced finely
- 6 garlic cloves, chopped finely
- 4 lbs tomatoes, oven roasted and coarse chopped (see reference above)
- 1 cup chicken broth
- 1⁄4 cup white wine
- 1 ounce basil, fresh chopped
- salt, to taste
- pepper, to taste
directions
- Heat oil and butter in a sauce pan.
- Add onion and garlic being careful not to burn, cook about 8 minutes until soft.
- Add broth and wine and heat to simmer.
- Add chopped and/or pureed tomatoes and bring to a boil.
- Simmer on low for a minimum of 30 minutes or until the sauce begins to condense and thicken.
- Add basil and cook for a few more minutes.
- Add salt and pepper to taste.
- See instructions above for turning this into a divine caprese style pasta dish!
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RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
