Itchy Monkey's Marinara Sauce
photo by Chef Itchy Monkey
- Ready In:
- 2hrs
- Ingredients:
- 16
- Serves:
-
12
ingredients
- 1⁄2 cup extra virgin olive oil
- 1 large yellow onion, finely chopped
- 3 -4 garlic cloves, minced
- 2 stalks celery, finely chopped
- 2 carrots, peeled and finely chopped
- 2 roasted red peppers, pureed
- 1 teaspoon sea salt, plus more to taste
- 1⁄2 teaspoon freshly ground black pepper
- 1⁄2 teaspoon crushed red pepper flakes
- 1 tablespoon dried basil
- 1⁄2 tablespoon dried parsley
- 2 (28 ounce) cans whole peeled tomatoes
- 2 (6 ounce) cans tomato paste
- 1 (16 ounce) can tomato sauce
- 1⁄2 cup red wine (a good Cabernet)
- 2 bay leaves
directions
- In a large pot, heat oil over medium-high heat. Add the onions and garlic and saute until the onions are translucent, about 10 minutes.
- Add the celery, carrots, salt, pepper, and red pepper flakes. Saute until all the vegetables are soft, about 10 minutes.
- While vegetables are simmering, strain whole tomatoes into a bowl (keep the juices), and coarsely chop the tomatoes. Set aside tomatoes and juices.
- Add the roasted red peppers (pureed), tomatoes, tomato paste, and dried herbs. Bring to just to a boil. Add red wine and bay leaves.
- Reduce heat and simmer uncovered for at least 1 hour until sauce thickens, stirring occasionally. Discard bay leaves and serve over the pasta of your choice.
- Can be made ahead and frozen into smaller serving sizes.
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RECIPE SUBMITTED BY
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