Roasted Tomato and Bell Pepper Marinara
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Unrated
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Prep Time
15 mins
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Cook Time
5 hrs
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Total Time
5 hrs 15 mins
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Servings
8 -10
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Course
Main Course
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Cuisine
Italian
Roasted Tomato and Bell Pepper Marinara
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
Marinara Sauce:
- 13-14 tomatoes halved, miscellaneous varieties
- 1 garlic about 10 cloves, DO NOT REMOVE SKINS, head
- 3 red bell peppers in large slices, baby size
- ½ yellow onion cut into large chunks
- 1 tbsp olive oil
- 1 tsp fennel seeds crushed
- 1 tsp oregano dried
- Pinch crushed red pepper flakes more if you want a spicy sauce
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
Other Ingredients:
- 1 oz tomato sauce can
- 1 tsp red wine vinegar
- sugar to taste, if needed
- 8 oz angel hair pasta or your preferred pasta, prepared per instructions
- ¼ cup basil chopped, fresh
- Parmesan Cheese for topping
Instructions
- Preheat the oven to 300 degrees; coat a baking sheet with cooking spray.
- Halve the tomatoes, cut the onions, and break up the head of garlic (KEEP SKINS ON SO THEY DON’T BURN). Spread the tomatoes, onions, and garlic all over the lined baking sheet.
- Drizzle with 1 tablespoon of olive oil over the top, then sprinkle with crushed fennel seeds, oregano, and crushed red pepper flakes, as well as sea salt and freshly cracked pepper to taste; toss to coat.
- Place in the oven and roast for 60 minutes, or until the vegetables are really soft and the tomatoes are still juicy. Remove from the oven and let cool.
- Once they have cooled, carefully peel the skin off the cloves of garlic.
- Spoon the tomatoes, onions, garlic, and juices into a small Dutch oven along with the tomato sauce, then simmer for 2-3 hours, stirring occasionally.
- Using an immersion blender, blend the vegetables until smooth, making sure there are no chunks.
- Add the vinegar, then taste. Add more sea salt and freshly cracked pepper to taste. Add the fresh basil, then mix until well combined. Side Note: If you desire a sweeter sauce, add a pinch of sugar. If you want a thinner sauce, add a little chicken or vegetable broth to taste.
- Cook desired pasta in a large pot of salted water, per instructions. Drain.
- Serve sauce tossed with your pasta, then top with fresh basil and shaved Parmesan. Enjoy.
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