The Best Roasted Red Pepper Marinara Sauce Recipe
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
6 people
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Calories
237 kcal
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Course
Condiments
The Best Roasted Red Pepper Marinara Sauce Recipe
Description
The Best Roasted Red Pepper Marinara Sauce Recipe starts by crushing canned whole peeled tomatoes and blending them with tomato paste, salted and seasoned with red pepper flakes, sugar, fresh basil, and parsley. Separately, onions are softened in olive oil before adding garlic and diced roasted red peppers, imparting a roasted sweetness and aroma. The tomato mixture is then combined and simmered to develop flavor and cook off excess acidity.
Just before serving, starchy pasta cooking water is incorporated to create a more cohesive sauce that clings well to pasta. The sauce is blended to a smooth consistency, making it suitable for a variety of Italian dishes. The balance of sweetness, herbaceous notes, and light heat promotes a well-rounded marinara with a subtle smoky undertone from the roasted red peppers.
This sauce can be served tossed with cooked pasta for a classic meal or used as a flavorful base for baked dishes and toppings. Its fresh herb inclusion and controlled simmering provide a layered taste ideal for homemade pasta meals.
Ingredients
- 2 28 ounce whole peeled tomatoes canned
- 1 tomato paste can, 6 ounces
- 1 ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- ½ teaspoon sugar
- ¼ cup basil chopped, fresh
- ¼ cup parsley chopped
- ¼ cup olive oil
- ½ cup onion chopped
- 4 cloves garlic minced
- 1 cup roasted red bell peppers drained and diced
- 8 oz pasta of choice
Instructions
- In a large bowl, crush the whole tomatoes with your fingers to form a course puree.
- Stir in the tomato paste, salt, pepper flakes, sugar, basil, and parsley, and set aside.
- In a large saucepan, heat the olive oil over medium heat. Add the onions and cook for 5 minutes, stirring often, until the onions begin to soften.
- Add the garlic and cook, stirring often, for 2 minutes (do not brown the garlic). Add the roasted red peppers and sauté about 1 minute.
- Add the tomato mixture, and simmer over medium-low heat for 30 minutes, stirring occasionally.
- When sauce is almost done, bring a pot of water to boil and add pasta. While pasta is boiling, remove 1/2 cup of starchy pasta cooking water and add it to sauce. Drain pasta at the proper time according to package directions.
- Taste the sauce and adjust seasoning. Using an immersion blender, or working in batches with a traditional blender, blend the sauce until smooth.
- Return the sauce to the pan and let simmer about 5 minutes or until thick enough to coat the pasta.
- Serve over pasta and enjoy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 237kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 9g | 53% |
| Sodium | 562mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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