Classic Marinara and Pizza Sauce

Ingredients

• 1 large red bell pepper
• 2 large garlic cloves, peeled
• Cooking spray
• 1/2 cup chopped onion
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 cup dry red wine
• 1/4 cup tomato paste with Italian herbs
• 3/4 teaspoon kosher salt, divided
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 3 tablespoons chopped fresh parsley
• 2 tablespoons red wine vinegar
• 1 tablespoon extravirgin olive oil

Preparation

1. 1. Preheat broiler.
2. 2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place garlic cloves and pepper halves, skin sides up, on a foil-lined baking sheet; flatten pepper halves with hand. Broil 12 minutes or until blackened. Place the pepper in a zip-top plastic bag; seal. Let stand 15 minutes. Peel pepper; chop pepper and garlic.
3. 3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; cook 5 minutes or until tender, stirring frequently. Add basil and oregano; cook 1 minute. Stir in roasted pepper, roasted garlic, wine, tomato paste, 1/2 teaspoon salt, and tomatoes; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Stir in parsley, vinegar, oil, and 1/4 teaspoon salt.