This is the most flavorful marinara I have ever tasted. It is absolutely delicious! I found this recipe in 2008 when I was working at a Credit Union. Our branch had just opened up downtown and no one knew we were there so I had A LOT of downtime. Luckily for me, I enjoy browsing recipes and seeing what sounds good to try out. I struck gold with this recipe. It's from Mary E. Ross and her cookbook Lighten Up - The Art of Low Fat Gourmet Cooking. I think the secret to the flavor of this sauce is the addition of red bell pepper. Not only does the bell pepper give the sauce a depth of flavor but it also boosts the nutritional value of this already nutritious sauce. That's a win in my book!
Nutritional Highlight: Red Wine. In moderation, red wine can be healthy for your heart and other parts of your body due to its high antioxidant count. There are more polyphenols, a type of antioxidant found in phytochemical bearing plant foods, in red wine than there is in blush or white wines. A large portion of the polyphenols in red wine are found in the tannins. In addition to polyphenols, red wine also contains resveratrol, an antioxidant known for its ability to help combat the effects of saturated fat on your heart and arteries.
The Best Marinara (makes 6-7 cups)
source: Mary E. Ross
1 cup dry white or a light bodied red wine (I like to use Pinot Noir if I have it or Red Cooking Wine works as well)
2 6 oz. cans tomato paste
1 28 oz. can ready cut roma or regular tomatoes or 2 lb. fresh roma or regular tomatoes, peeled and seeded
1 medium red or yellow onion, chopped
1 red pepper, chopped
2 large cloves fresh garlic, pressed or minced
2 to 3 tablespoons fresh basil (1 tablespoon dry)
1 tablespoon fresh oregano (1/2 tablespoon dry)
1 to 2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon garlic powder
6 to 8 shakes chili powder or cayenne pepper
fresh ground black pepper to taste
1/2 teaspoon extra virgin olive oil
Olive oil cooking spray
Spray a 4 quart stock pot with olive oil cooking spray and preheat on medium. Sauté garlic 2 to 3 minutes or until lightly golden. Add tomatoes and all remaining ingredients, except fresh basil and olive oil.
Simmer sauce for 1 to 4 hours. Add basil and olive oil to sauce a few minutes before end of cooking time. If sauce becomes too thick add a little water or wine.
**The only thing I do differently than Mary is that before I serve the sauce, I blend all of the ingredients. You can do this by scooping the sauce into the blender or with a hand held immersion blender. For me, this makes the sauce better. It is a wonderfully thick, rich marinara. You get a little bit of everything in each bite without chunks of tomato or red bell pepper.**
**This will also freeze really well if you want to save some or double the recipe for delicious slow-cooked marinara on busy week nights!**
Nutritional Analysis:
Per 1 cup serving: 125 calories, .8g fat, 23g carbohydrates, 3.6g protein and over 15% daily value of Vitamin A, Vitamin B-6, Vitamin C, Copper, Iron, and Manganese
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