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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 10 |
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This is my version of marinara sauce for pasta! Yummy! I omit the salt as I use canned crushed tomatoes which I find for us to have enough salt. However, if you use fresh tomatoes I would add the salt for your taste. Enjoy! Ingredients:
2 tablespoons extra virgin olive oil |
1/2 cup onion (sliced or diced) |
2 tablespoons garlic (minced) |
1/2 yellow bell pepper (minced) |
1 tablespoon basil |
1 tablespoon oregano |
1 tablespoon parsley |
1 tablespoon italian seasoning mix |
1/3 cup sherry wine (sweet) |
56 ounces crushed tomatoes |
1/4 teaspoon kosher salt (optional) |
1 bay leaf |
Directions:
1. In a 3 quart Dutch oven add the olive oil and onions. Saute on medium low until tender about 4 minutes stirring frequently.
2. Add garlic and saute for an additional 1 minute stirring frequently (Do not let garlic burn).
3. Slice up bell peppers, add to mixture and saute an additional 4 minutes stirring frequently.
4. Add sherry.
5. Add basil, oregano, parsley, Italian seasoning and mix with other ingredients.
6. Remove mixture and place in food processor or blender and blend until smooth.
7. Place pureed mixture back into dutch oven.
8. Add crushed tomatoes and bay leaf. Add salt (optional).
9. Bring to a low boil stirring frequently, then reduce to simmer.
10. Cover and cook for 45 min on low/simmer, stirring every 5 minutes (I set my timer).
11. Remove bay leaf before serving.
12. Enjoy!
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