Smoky Marinara
Look for fire-roasted tomatoes (we used Muir Glen) in the organic section or with the canned tomatoes in your supermarket. This recipe accompanies Four-Cheese Stuffed Shells, or toss it with penne or other tubular shapes.
Yield: 6 cups (serving size: 1/2 cup)
Recipe from
More From Oxmoor House
Ingredients
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh or 2 teaspoons dried oregano
- 2 teaspoons balsamic vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 (28-ounce) can crushed fire-roasted tomatoes, undrained
- 1 (28-ounce) can crushed tomatoes, undrained
Preparation
- 1. Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley, and oregano; sauté 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat, and simmer 10 minutes.
Smoky Marinara Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Freezable, Kid-Friendly, Make-Ahead, Quick/Easy
- CUISINE: Italian
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Meatless, Low Saturated Fat
- PUBLICATION: Oxmoor House
More Recipes for Sauces/Condiments
-
Smoky Marinara
Cooking Light
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy