ROASTED PEPPER AND EGGPLANT MARINARA
Provided by Rachael Ray : Food Network
Time 2h25m
Yield 4 servings
Number Of Ingredients 14
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.
WORLD'S BEST MARINARA
The only marinara you'll ever need! Serve with your favorite pasta.
Provided by SunnyDaysNora
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Heat olive oil in a saucepan over medium heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add mushrooms, red bell pepper, and parsley; cook and stir until mushrooms are slightly softened, about 2 minutes. Add oregano, sugar, basil, rosemary, sage, red pepper flakes, salt, and black pepper; stir to combine, 2 minutes.
- Stir tomato sauce into seasoned onion-mushroom mixture; cook over low heat until flavors have combined, 30 minutes.
- Transfer half the sauce to a blender; blend until smooth. Return to saucepan with the remaining sauce; stir to combine.
Nutrition Facts : Calories 75.1 calories, Carbohydrate 13 g, Fat 2.2 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 666.2 mg, Sugar 8.8 g
SPAGHETTI WITH MARINARA SAUCE
Get ready to gobble up your new family favorite - a one-pot spaghetti dinner doused in Marinara sauce.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Peel and chop the onion to measure 1/2 cup. Peel and finely chop the garlic. Cut the bell pepper in half lengthwise, and cut out seeds and membrane. Chop enough bell pepper to measure 1/4 cup. Wrap any remaining bell pepper with plastic wrap and refrigerate.
- In a 2-quart saucepan, heat the oil over medium heat 1 to 2 minutes. Add the onion, garlic and bell pepper. Cook 2 minutes, stirring occasionally.
- Stir in the tomatoes with their liquid, tomato sauce, basil, oregano, 1/4 teaspoon salt, the fennel seed and pepper. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently and does not spatter.
- Cover with lid; cook 35 minutes, stirring about every 10 minutes to make sure mixture is just bubbling gently and to prevent sticking. Lower the heat if the sauce is bubbling too fast.
- After the sauce has been cooking about 20 minutes, fill a 4-quart Dutch oven about half full of water. Add 1/2 teaspoon salt if desired. Cover with lid; heat over high heat until the water is boiling rapidly. Add the spaghetti. Heat to boiling again. Boil uncovered 8 to 10 minutes, stirring frequently, until tender but not mushy.
- Place a strainer or colander in the sink. Pour the spaghetti in the strainer to drain. Serve with the tomato sauce.
Nutrition Facts : Calories 340, Carbohydrate 62 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 7 g, TransFat 0 g
ITALIAN STYLE STUFFED PEPPERS
Make and share this Italian Style Stuffed Peppers recipe from Food.com.
Provided by The Spice Guru
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- WASH bell peppers; REMOVE 1- 1 1/2 inch off pepper tops levelly using a knife (reserve tops); REMOVE seeds and ribs from peppers with a tea spoon; PREHEAT oven to 350°F.
- PREPARE your favorite recipe for quick-cooking rice, to yield 2 cups rice; BROWN 1 pound bulk Italian sausage in a skillet and drain fat.
- INTO a large pot (with an accompanying vegetable steamer basket set aside) combine 2 cups water, 3 tablespoons white vinegar, 2 teaspoons salt and 1 teaspoon Italian seasoning; INSERT steamer basket into pot; PLACE peppers cut-side down, along with pepper tops, into steamer insert in pot; COVER; BRING to boiling; BOIL for one minute; REDUCE heat to medium high. STEAM until tender yet firm (about 10 minutes).
- CAREFULLY remove peppers and tops from steamer basket using tongs and place onto onto paper towels to drain.
- DICE pepper tops around the stems (discard stems); STIR in the diced peppers and cooked sausage to cooked rice, along with 2 tablespoons of the parmesan cheese, and 3 tablespoons sliced black olives.
- POUR desired amount of marinara sauce into the rice/meat mixture to moisten; SEASON rice/meat mixture to taste with a little Italian seasoning and/or salt and pepper, if desired; BLEND.
- POUR enough marinara sauce into an 8 x 8 x 2 square baking dish, just to cover bottom; ARRANGE the steamed peppers upright in baking dish.
- STUFF peppers upright, mounding slightly, with the rice/meat mixture; POUR remaining marinara sauce over stuffed peppers.
- DIVIDE and distribute shredded mozzarella cheese over prepared peppers; SPRINKLE peppers with remaining parmesan cheese; TOP center of peppers with a whole black olive (or olive slice).
- BAKE peppers upright in a baking dish until heated through, about 10 minutes; SERVE and enjoy!
Nutrition Facts : Calories 738.6, Fat 45.5, SaturatedFat 16.2, Cholesterol 100.2, Sodium 3024.7, Carbohydrate 54.6, Fiber 8, Sugar 20.8, Protein 26.2
MY MARINARA SAUCE
Provided by Food Network
Time 2h30m
Number Of Ingredients 15
Steps:
- Saute the onion, garlic and the red bell pepper in the oil in a large pot for 5 to 7 minutes. Add the mushrooms, canned tomatoes with the juice, and the fresh tomatoes, stirring well to combine all ingredients. Add the olives, the stir in the tomato paste. Sprinkle the sugar, salt, pepper, oregano and basil over the mixture, and place the bay leaves in the pot. Mix well. Bring the mixture to a boil, lower to simmer, cover and cook about 2 hours. Remove the bay leaves before serving.
BELL PEPPER MARINARA
Steps:
- 1. Heat the oil in a large skillet or saucepan over medium heat. Add the bell pepper, onion, 1 tablespoon of the wine, and 1/4 teaspoon of the salt an saute until the bell pepper and onion are softened, about 10 minutes. Add the garlic and saute for 1 minute. 2. Slowly pour in the remaining wine, increase heat to high, and continue to cook until the bell pepper mixture if moist yet no runny liquid remains, about 5 minutes. 3. Stir in the crushed and diced tomatoes with liquid, parsley, sage, black pepper, hot pepper flakes, and the remaining 1 teaspoon of salt. Cover, reduce heat to low, and simmer until desired sauce consistency and flavor are reached, about 25 minutes. Stir in the basil and oregano. Adjust seasoning and serve.
WHY, YES, IT IS CHICKEN PARMESAN WITH RED PEPPER MARINARA SAUCE!
There's always room for another chicken recipe! This is pretty quick (like most chicken parm recipes), but roasted red bell peppers and cracka crumbs change up the flavor. Start the marinara sauce before you prepare the chicken---the longer it cooks, the better the flavor. Also, if you can get fresh mozzarella cheese, DO EET. Serve this over fusilli or bowtie pasta or any other sort of curly/squiggly pasta to catch the marinara sauce.
Provided by cannonmonkey
Categories Chicken Breast
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- SAUCE: Put a medium saucepan over medium heat with some butter, and add the crushed/chopped garlic. Stir it around for about thirty seconds to brown it a little bit and wake up the flavor.
- Open the can of tomatoes and dump them in, juice and all. **If you like a chunky or dry sauce, remove a few tablespoons of the liquid---not ALL of it!
- Add the oregano/various Italian seasonings, salt, sugar, red peppers, and ground black pepper. Stir everything together and bring to a boil; lower the heat to medium-low, or until the sauce is just simmering. Stir it whenever you remember to.
- CHICKEN: Pound the chicken breasts until they're about 1/4" thick (3/4 cm).
- Mix the crackers and the oregano in a bowl, then dip the chicken into the mixture, pressing the crumbs into the meat as you go.
- In a large frying pan over medium heat, melt the butter, then add the chicken and cook about 4 minutes on each side, or until the crumbs are a light brown-gold and the meat is almost done. Turn off the heat, but leave the pan on the burner.
- Put 2 slices of mozzarella on each breast (heh) and cover the pan with a lid of some sort. Let it sit for about 2 minutes, or until the cheese is melted.
- Put the chicken onto the serving plates and top each with three slices of red pepper and a shibbityshake of Parmesan, then pour some of the marinara sauce on top of everything.
- Use the rest of the sauce on pasta and breadsticks.
Nutrition Facts : Calories 765.5, Fat 35.5, SaturatedFat 10.6, Cholesterol 119.3, Sodium 2715.1, Carbohydrate 67.7, Fiber 7, Sugar 22.6, Protein 46
ROASTED AND MARINATED BELL PEPPERS
While you're making these, grill other vegetables, such as portobello mushrooms, zucchini, and fennel, as well. Brush with oil and season with salt and pepper before grilling. Serve them all on a platter with the vinaigrette drizzled over the top.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Brush grill with oil; heat to medium hot. Grill peppers until blackened, 8 to 12 minutes. Let peppers cool in a paper bag. Peel and seed, saving juices. Cut into 1-inch strips.
- In a bowl, combine garlic, vinegar, thyme, salt, pepper, and any pepper juices. Gradually whisk in oil. Toss peppers with vinaigrette, and arrange on a platter to serve.
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ROASTED TOMATO AND BELL PEPPER MARINARA - FOR THE LOVE …
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Reviews 12Estimated Reading Time 4 mins
- Preheat the oven to 300 degrees; line a baking sheet with tin foil then coat with cooking spray. Halve the tomatoes, cut the onions and break up the head of garlic (KEEP SKINS ON SO THEY DON’T BURN). Spread the tomatoes, onions and garlic all over the lined baking sheet. Drizzle with 1 tablespoon of olive oil over the top, then sprinkle with crushed fennel seeds, oregano, and crushed red pepper flakes, as well as sea salt and freshly cracked pepper; to taste; toss to coat.
- Place in the oven and roast for 60 minutes; or until vegetables are really soft and the tomatoes are still juicy. Remove from the oven and let cool.
- Once they have cooled, carefully peel the skin off the cloves of garlic. Spoon the tomatoes, onions, garlic and juices into a small Dutch oven along with the tomato sauce then simmer for 2-3 hours, stirring occasionally. Using an immersion blender, blend the vegetables until smooth, making sure there are no chunks. Add the vinegar then taste. Add more sea salt and freshly cracked pepper, to taste. Add the fresh basil then mix until well combined. Side Note: If you desire a sweeter sauce, add a pinch of sugar. If you want a thinner sauce, add a little chicken or vegetable broth, to taste.
- Cook desired pasta in salted water, per instructions. Drain. Serve sauce tossed with your pasta then top with fresh basil and shaved Parmesan. Enjoy.
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- Preheat the oven to broil. Cut the bell peppers into 3-4 sections each, removing the stem and seeds. Lay them out on a large baking sheet, waxy-side-up. Place on the upper rack and broil until the skins are mostly black. Then add the garlic cloves to the baking sheet and broil another 1-2 minutes.
- Use tongs to move the blackened peppers to a large paper grocery bag, or a large plastic zip bag. Seal the bag tightly and let the peppers steam for 15 minutes to loosen the black skin.
- Meanwhile, shred the onion and carrot on a grater. Add the butter, onions, and carrots to a large deep skillet or sauce pot. Set over medium-low heat and sauté the veggies until they are very soft.
- Once the roasted red peppers have steamed, pull the black waxy skin off each piece and discard. Peel the garlic cloves. Place the soft roasted peppers and garlic cloves in the blender. Puree until smooth.
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