This rich marinara gets its depth from sun-dried tomatoes, roasted red pepper, and mushrooms, all blended and simmered into a thick, flavorful sauce. Toss it with your favorite gluten-free pasta for a meal that tastes like it simmered all day.
Ingredients
- 1/3 cup sun-dried tomatoes, tightly packed
- 1 cup water
- 1 medium carrot, peeled and cut in chunks
- 1 pint cherry or grape tomatoes
- 1/2 medium zucchini, peeling included, or 2 cups any chopped tomatoes
- 1 large red bell pepper
- 4 oz chopped mushrooms (2 cups)
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 Tbsp water
- 1-1/2 Tbsp olive oil
- 1 tsp dried basil
- 1/2 tsp oregano
- 3 Roma or any type small tomatoes, chopped
- 1/2 tsp unrefined sea salt
Method
- Soak the sun-dried tomatoes in 1 cup of water for 1 hour. After soaking, pour the soak water and tomatoes into a blender.
- Add the carrot, cherry or grape tomatoes (or chopped tomatoes), zucchini, and red bell pepper, and blend well.
- In a pot, sauté the onion, mushrooms, garlic, 2 Tbsp water, and oil for several minutes.
- Add the blended mixture to the sauté mixture.
- Add basil, oregano, salt, and the Roma tomatoes, and simmer for 20 minutes so the flavors can mingle and the sauce can thicken.
Makes 28 oz. Tomatoes can vary in intensity and depth of flavor, even the sun-dried ones — with any dish, the better the produce, the tastier the result.
