Homemade Marinara Sauce with Roasted Red Pepper
30 minutes
687 reads
About Homemade Marinara Sauce with Roasted Red Pepper
Craving a taste of Italy? This homemade marinara sauce delivers a vibrant, unforgettable flavor that surpasses anything from a jar.Roasted red peppers lend a smoky depth, balanced beautifully by the sweetness of carrots and the freshness of fragrant herbs. Imagine this rich sauce coating your pasta, pizza, or whatever your heart desires!Easy to make and bursting with authentic Italian flavor, this recipe is destined to become a new family favorite.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Produce
- 1/2 kg Plum Tomatoes fresh or canned, red
- 1 Onion medium, or white onion, yellow
- 1 Carrot diced
- 1 Bell Peppers medium, red, roasted and charred
- 3 clove Garlic minced
Spices and Seasoning
- 1 tsp Oregano dried
- 1 tsp Thyme dried
- 1 tsp Kosher Salt
- 1/2 tsp Kashmiri Chili Powder for color, optional
- Sugar brown, optional, to taste
Oil
- 2 tbsp Olive Oil
- Virgin Olive Oil extra, for garnish, to taste
Instructions
- If using fresh tomatoes, blanch them in boiling water for a minute to loosen the skins. Peel and chop the tomatoes. If using canned tomatoes, simply peel and chop them.
- Heat the olive oil in a large pan over medium heat. Add the onion, garlic, diced carrots, dried thyme, dried oregano, and kosher salt. Sauté for about 2 minutes, until fragrant.
- Add the chopped roasted red bell pepper to the pan. Sauté until the vegetables are softened, about 5-7 minutes. Be careful not to brown them.
- Add the chopped tomatoes and their juices to the pan. If desired, add the Kashmiri chili powder for a richer color. Reduce the heat to low, cover, and simmer for about 15 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened.
- Using an immersion blender, puree the sauce to your desired consistency. For a chunkier sauce, pulse the blender briefly. For a smoother sauce, blend until completely smooth.
- Once cooled, transfer the marinara sauce to a clean glass jar. Drizzle with extra virgin olive oil to preserve freshness and enhance flavor.
- Store the homemade marinara sauce in the refrigerator for up to 5 days. Because this recipe doesn't use preservatives, it's best enjoyed fresh.
Recipe Notes
Good To Know
- For a deeper, more complex flavor, simmer the sauce uncovered for at least 45 minutes, stirring occasionally to prevent burning.
- For a smoother texture, use an immersion blender or blend the sauce in batches after cooking. Leave some chunks for a rustic feel.
- For a vegan/dairy-free creamy sauce, stir in a tablespoon of cashew or coconut cream at the end.
- Freeze leftover sauce in ice cube trays for convenient single-portion servings.
Expert Tips
- Use high-quality canned tomatoes for the best flavor, especially San Marzano tomatoes.
- A pinch of sugar can balance the acidity of the tomatoes, enhancing the overall sweetness.
- Freshly grated Parmesan cheese added just before serving elevates the richness of the sauce.
Storage Instructions
- Store leftover sauce in an airtight container in the refrigerator for up to 5 days.
Related Posts You May Like
Recipe Nutrition
Calories: 286kcalCarbohydrates: 39gProtein: 3gFat: 15gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 200mgFiber: 4gSugar: 34g
Reena Mukherjee
Articles: 12
4 Comments
Leave a Reply
You must be logged in to post a comment.
This looks perfect! Thanks for posting.
This looks so appetizing! Thank you.
This is fantastic! Thank you for sharing.
I’m eager to make this recipe!