Thursday, February 18, 2010

Creamy Homemade Marinara

This recipe was contributed by Rachel Nielson.

Our friend, David Majeroni, taught us how to make this homemade marinara. It's his Italian family's favorite, and it's a flexible "eye-it" sort of recipe.

-Scoop out the innards of about six Roma tomatoes. (Get rid of all of the seeds and wet stuff.)

-Do the same for a large red bell pepper.

-Put these fresh veggies in a food processor or blender and puree. Add a 16 oz. can of diced or crushed tomatoes.

-Add a couple of tablespoons of olive oil and at least 1/4 cup of sugar. (You can add more if you want the sauce to taste extra sweet.) Mix.

-Put this tomato mixture in a skillet on the stove at a medium-high heat. Add a pinch of garlic.

-Let it simmer for about 30-45 minutes until most of the liquid has cooked out, and the color is deep red.

-When the mixture looks almost done, add a couple of tablespoons of basil (fresh or dry) and sun-dried tomatoes (optional). Simmer another couple of minutes.

-Add cream or half-and-half to your liking. The sauce should be a creamy consistency and light red in color. (You decide what tastes good.)

-Serve over penne pasta.



Laura said...

Um, that sounds divine! And it is called "seeding" the tomato, sis. Gosh, what kind of a cook are you?!?

Sarah McK said...

This is super yum! Callum loved it. :) Rach made it for us and I liked it so much that I had it the next day for breakfast. Haha.

Amber and The Boys said...

Making this right now. Hope it's good. :)