slow roasted marinara sauce
Slow roasted marinara sauce could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for. This sauce has 144 calories, 5g of protein, and 3g of fat per serving. This recipe serves 4 and costs $1.4 per serving. 45 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 40 minutes. Head to the store and pick up basil leaves, canned tomatoes, red wine, and a few other things to make it today. It is brought to you by Jelly Toast Blog. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is super. Slow-Roasted Tomato Marinara, Slow Cooker Marinara Sauce, and Slow Cooker Marinara Sauce are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
5-6 fresh basil leaves, whole
1 28 oz can whole tomatoes in purée
2 teaspoon extra virgin olive oil
1 tsp dried oregano
1/4 cup red wine
7 cloves of roasted garlic (or 4 cloves fresh) minced
Salt and pepper
15 slow roasted tomato halves, skins removed
2 small yellow onions, diced
Equipment:
immersion blender
wooden spoon
Cooking instruction summary:
Directions:In a large saucepan or dutch oven, heat olive oil over medium heat. Sautéed onions and garlic about 5 minutes or until soft and beginning to caramelize.Add tomatoes, purée and roasted tomatoes; stirring and breaking up with a wooden spoon. Bring to a simmer and allow to cook for about 5 minutes.Stir in oregano, basil, salt, pepper and wine. Lower heat and simmer for 15 minutes or until sauce is slightly reduced.Blend with an immersion blender to achieve the desired consistency. I like a chunky-ish sauce, so left mine with a bit of chunk in it.Sauce can be kept in air tight containers in the refrigerator for up to 4 days.
Step by step:
1. Add tomatoes, purée and roasted tomatoes; stirring and breaking up with a wooden spoon. Bring to a simmer and allow to cook for about 5 minutes.Stir in oregano, basil, salt, pepper and wine. Lower heat and simmer for 15 minutes or until sauce is slightly reduced.Blend with an immersion blender to achieve the desired consistency. I like a chunky-ish sauce, so left mine with a bit of chunk in it.Sauce can be kept in air tight containers in the refrigerator for up to 4 days.
Nutrition Information:
covered percent of daily need
