Best Roasted Pepper Marinara Sauce Recipes

PENNE WITH ROASTED PEPPER MARINARA SAUCE

Penne With Roasted Pepper Marinara Sauce image

This is a nice recipe for when you are in the mood for marinara, yet want something a little different. This does make a lot of sauce - we like that, but if you don't you might want to add more pasta. When I made this I used whole wheat rontini instead of penne, and I increased the red pepper flakes. From Cooking Light (March 2001).

Provided by Vino Girl

Categories One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

cooking spray
1 1/2 cups onions, finely chopped
4 garlic cloves, minced
2 cups roasted red peppers, coarsely chopped
1 tablespoon dried basil
3/4 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
2 (14 1/2 ounce) cans diced tomatoes, undrained
2 tablespoons olive oil
3 cups uncooked penne (cooked according to package to make about 6 cups)

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.

Nutrition Facts : Calories 294, Fat 6, SaturatedFat 0.8, Sodium 1036.5, Carbohydrate 57.5, Fiber 9, Sugar 7.4, Protein 5.9

ROASTED PEPPER MARINARA SAUCE

Roasted Pepper Marinara Sauce image

I threw this together 1 day and it was a HOME RUN with the family!!! They loved it! The roasted peppers really give it that extra flavor that puts it over the top!

Provided by Cindy Dozier @cld0414

Categories Marinades

Number Of Ingredients 12

Ingredients

1 medium onion, diced
2 tablespoon(s) garlic, minced
3 can(s) diced tomatoes (15 oz each)
1 can(s) tomato sauce (small can)
1 small poblano pepper
1 - red bell pepper
2 small jalapeno peppers
1 tablespoon(s) oregano, dried
1 tablespoon(s) basil, dried
1/2 teaspoon(s) red pepper flakes
- salt to taste
- extra virgin olive oil

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.