Fresh Tomato and Roasted Red Pepper Marinara | PCC Natural Markets

Fresh Tomato and Roasted Red Pepper Marinara

Yield: about 2 quarts

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This is a project for a cook who loves exploring the joys of the kitchen. Peeling and seeding tomatoes may not be for everyone, but it actually is a lot easier than you might think and definitely a classic technique that's good to know. It certainly makes a lovely sauce consistency. By all means, just cut up the tomatoes and turn them into sauce if you prefer!



Peeling tomatoes (optional):

Bring a large pot of water to a boil. Cut a small cross in the base end of each tomato. When the water is boiling, add tomatoes to the pot and watch until you see the first sign of skin splitting (30 seconds or so). Transfer to a bowl with ice water. The skins should just slip right off. A little skin left on won't hurt your sauce! Cut tomatoes in half crosswise and squeeze out seeds. Chop tomatoes and set aside. (Or you may just chop the tomatoes and use "as is.")

Charring peppers:

Place peppers under a pre-heated broiler and char, turning occasionally until well-blistered all over. (An alternative method is a gas or charcoal grill or even directly over the flame of a gas stove top.) Place peppers in a bowl and cover with plastic wrap. Allow to steam for 20 minutes and scrape off the charred skin. Remove seeds and chop peppers finely.

For the sauce:

Heat olive oil in a heavy saucepan over medium heat and sauté onions and garlic until soft, about 12 minutes. Add tomatoes, roasted peppers, wine and red pepper flakes; bring to a simmer. Reduce the heat to low and cook, stirring occasionally until the sauce is thickened to the consistency you prefer. (I like a light tomato sauce, so I simmer for about 15 minutes.) Stir in basil and season with salt and pepper.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on September 12, 2009. Served with Zucchini Parmigiana with Basil and Capers.

More about: bell peppers, red wine, tomatoes


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