Roasted Pepper Marinara Sauce Recipes

Steps:

• Char the skins of sweet and hot peppers to black under a broiler with oven door slightly ajar, to prevent steam build up or place directly over stovetop flame. Cover the charred peppers and cool, peel, and seed. Reserve.
• Preheat the oven to 425 degrees F.
• Cut head garlic to expose the cloves, dress in extra-virgin olive oil and season with salt and pepper. Press the garlic into the chopped rosemary and coat the cut cloves. Wrap the garlic up in foil and roast 40 to 45 minutes, until soft but still moist.
• Halve the eggplant lengthwise and brush with extra-virgin olive oil. Season the eggplant with salt and pepper and place cut-side down on baking sheet and roast to very tender, 30 to 40 minutes. Cool the eggplant until easy to handle, then scoop the flesh away from skins and add to a food processor with roasted garlic and roasted sweet and hot peppers, then puree.
• In saucepan, heat the stock and tomatoes. If the tomatoes are whole, break them up. Stir in the eggplant-pepper mixture and add basil and oregano, salt, and pepper, to taste.
• Simmer sauce to combine flavors then cool and store for make-ahead meal.
• Reheat over medium heat.
• Boil long, curly pasta in salted water to al dente, toss the pasta with sauce and serve with cheese and a sprinkle fresh parsley.

Steps:

• Place a large nonstick skillet coated with cooking spray over medium-high heat.
• Add onion and garlic; sauté for 6 minutes or until tender.
• Add bell peppers and the next 5 ingredients (bell peppers through tomatoes); bring to a boil.
• Reduce heat, and simmer for 20 minutes, stirring occasionally.
• Remove from heat; stir in oil.
• Serve over pasta.

Steps:

• In a blender, combine the red peppers, broth, vinegar, and oil and process until smooth. Transfer mixture to a small saucepan and set over medium heat. Bring to a simmer, partially cover, and simmer for 10 minutes. Remove from the heat and stir in the basil. Season, to taste, with salt and pepper. Let come to room temperature and store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months.

Steps:

• Heat oven to 200C/180C fan/gas 6. Place the peppers on a baking tray and roast in the oven for about 45 mins until the skins are blackened. Remove from the oven and put into a plastic bag - this makes them sweat and the skins slip off more easily. When cool enough to handle, peel off the skins with your fingers. Slice the peppers open, pick out and discard all the seeds and membrane, then roughly chop the red flesh.
• Heat the olive oil in a frying pan. When hot, fry the garlic and shallot for a few mins. Add the chopped peppers and continue to fry for a few mins, stirring to combine everything. Add the vegetable stock, bring to the boil, then allow it to reduce a little.
• Pour the contents of the pan into a blender and whizz until smooth. Adjust the seasoning to taste. Depending on the ripeness of the peppers, you shouldn't need any sugar - but if they retain a slightly bitter flavour, return the sauce to the pan, add sugar to taste and let it dissolve over the heat. Serve hot or at room temperature.

Steps:

• First dice your onion and put it in a medium to large saucepan with a little bit of Extra Virgin Olive Oil. Over a medium high heat let your onion sweat til tender then add your garlic, red pepper flakes, basil, and oregano. Let this get heated thru - you will be able to smell the herbs coming thru. Then add your tomatoes and your tomato sauce. Bring to boil then reduce heat.
• Let this cook on a low heat while you are roasting your vegetables. Roast your poblano, bell, and jalapeno peppers til they have a good char on them. Then immediately put them in a glass container covering them with saran wrap to allow them to sweat and soften the charred skins. This only takes like 5-7 minutes. Then peel the charred skins off and discard those with the stems. Don't worry if you don't get all the little pieces off it won't hurt anything just get the majority of it off. Then make a slit in the side of them and lay them flat. Discard the stems and at this point you can either clean out the seeds and discard them or you can leave them in. This depends on how spicy you like it. (I like mine spicy so I left them in.) Dice them up and put them in the sauce pot with your tomatoes.
• Let this mixture sit on a simmer for about 5 minutes or so then take an immersion blender and blend this mixture til smooth. It's ok if it leaves some chunks - any good tomato sauce has a few chunks in it - anyway, then you want to taste it and add salt if you think it needs it here. Then you can add browned meat here if you like or you can leave it without meat and pour over pasta and serve.