Fresh Tomato and Roasted Red Pepper Marinara
Yield: Makes about 2 quarts sauce
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!
- 3 pounds Roma or heirloom tomatoes Add to list
- 3 medium red bell peppers Add to list
- 1/4 cup of olive oil Add to list
- 2 cups chopped Walla Walla Sweet onion Add to list
- 5 to 7 cloves garlic, chopped Add to list
- 1/2 cup good red wine Add to list
- Pinch red pepper flakes Add to list
- 1/4 cup chopped fresh basil Add to list
- Salt and pepper to taste Add to list
Peeling the 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 them to the pot and watch until you see the first sign of skin splitting (30 seconds or so). Transfer them to a bowl with ice water. The skins should just strip right off. A little skin left on won't hurt your sauce! Cut the tomatoes in half crosswise and squeeze out the seeds. Chop the tomatoes and set aside. (Or you may just chop the tomatoes and use "as is.")
Charring the peppers:
Place the 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 the peppers in a bowl and cover with plastic wrap. Allow them to steam for 20 minutes and scrape off the charred skin. Remove the seeds and chop the peppers finely.
For the sauce:
Heat the olive oil in a heavy saucepan over medium heat and sauté the onions and garlic until soft, about 12 minutes. Add the tomatoes, roasted peppers, wine and red pepper flakes, and 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 the basil and season with salt and pepper.
Recipe by, 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.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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