Now cook restaurant-style pasta at home using this homemade sauce to prepare your own Home Style Peppery Italian Marinara Sauce
Plum red fat tomatoes – ½ kg or canned tomatoes
White or yellow onion – 1 medium size
Carrot diced – 1
Garlic – 3 fat pods chopped
Roasted red bell pepper – 1 medium-sized (rinse to discard the charred skin maximum)
Dry oregano – 1 Tsp
Dry thyme – 1 Tsp
Kosher salt – 1 Tsp
Brown sugar (optional)
Olive oil – 2 tbsp
If using fresh tomatoes then blanch it to soften.
Peel off the skin and chop into chunks.
If using canned then just peel off the skin.
Heat a pan and pour oil, onion, garlic, carrots, thyme, oregano, and salt.
Stir it for 2 mins then add chopped roasted bell pepper.
If it remains with charred skin, do not bother.
It will not harm the flavor.
Stir till everything is soft.
Do not brown.
Add the tomatoes with their juices.
Cook covered in slow fire.
I have added ½ tsp of Kashmiri chili powder for color.
Keep stirring in between.
Cook till it is soft.
With the hand blender puree it to your desired consistency.
If you like the chunks leave it half done.
If you do not have a hand blender then transfer it to the blender and puree it.
Cool and transfer it to the glass jar.
Top it with some extra virgin olive oil.
Since there is no preservative used, its shelf life is only 5 days if kept in Fridge.
Home Style Peppery Italian Marinara Sauce prepared, tried, and tested Reena Mukherjee
Some more Marinara Sauce recipes to try out
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