Cooking with Love

with Gianna Conte (Jan)

Cooking with Love

with Gianna Conte (Jan)

Roasted peppers ready to chop

This is the jar I used

Lucious grape tomatoes....

Emulsion blender works great...

Roasted Red Peppers Marinara

Hey all you vegetarians out there. This marinara packs a red pepper punch!

This sauce can be used on pasta, veggie meatballs, or a dipping sauce. I am serving it with eggplant meatballs.

It's quick and easy. Here are the ingredients:

Olive oil

1 whole jar of roasted peppers, drained and chopped.

16 oz. grape or cherry tomatoes, cut in half

1/2 onion (any kind), chopped

2 cloves garlic, sliced

Lots of fresh basil, torn by hand

Hot pepper flakes (opt) to taste

Salt and pepper to taste

1 TBS vinegar



In heavy saucepan, add 2 TBS olive oil. When hot, add chopped onions and saute on medium heat. Add garlic, hot pepper flakes and simmer slowly. Do not Burn. Add chopped roasted red peppers and halved cherry tomatoes. Add salt and pepper, torn basil leaves. 

Allow to simmer on heat. You will see the ingredients create liquid. Cover and let cook for approximately 45 minutes. Add vinegar and stir, blending the vinegar into the cooked ingredients.

Let it cool down a bit before using your hand emulsifier or pouring the sauce into your food processor. If using processor, just use pulse speed to control the puree texture. We want the sauce a little chunky.

For the meat lovers, this sauce is wonderful on meatball subs.

Buon Apettito!









What a treat, meatless meal with eggplant standing in for the meat!