Classic Marinara and Pizza Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This homemade tomato sauce compensates for moderate sodium with vibrant taste. If you have an immersion blender, use it instead of the countertop blender to make a smooth sauce. Freeze leftovers to have on hand for pasta or pizza. Ingredients:
1 large red bell pepper |
2 large garlic cloves, peeled |
cooking spray |
1/2 cup chopped onion |
1 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/2 cup dry red wine |
1/4 cup tomato paste with italian herbs |
3/4 teaspoon kosher salt, divided |
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained |
1 (14.5-ounce) can diced tomatoes, undrained |
3 tablespoons chopped fresh parsley |
2 tablespoons red wine vinegar |
1 tablespoon extravirgin olive oil |
Directions:
1. Preheat broiler.
2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place garlic cloves and pepper halves, skin sides up, on a foil-lined baking sheet; flatten pepper halves with hand. Broil 12 minutes or until blackened. Place the pepper in a zip-top plastic bag; seal. Let stand 15 minutes. Peel pepper; chop pepper and garlic.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; cook 5 minutes or until tender, stirring frequently. Add basil and oregano; cook 1 minute. Stir in roasted pepper, roasted garlic, wine, tomato paste, 1/2 teaspoon salt, and tomatoes; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Stir in parsley, vinegar, oil, and 1/4 teaspoon salt.
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