Sweet Pepper Marinara Sauce

Sweet Pepper Marinara Sauce
Recipe type: Pasta
  • 2 tsp oil
  • 2 medium onions, peeled and chopped
  • 4 stalks celery, trimmed and chopped
  • 4 medium carrots, peeled and chopped
  • 3 sweet bell peppers, stem and seeds removed, chopped
  • 156mL/5.5 oz tomato paste
  • 796mL/28 fl oz canned whole tomatoes
  • 4 tsp dried oregano
  • 2 tsp sweet paprika
  • 3 cups water
  • 4 cloves garlic, peeled and finely chopped
  1. In a large pot over medium high heat, add the oil, onions, celery and carrots. Sauté for 4 to 5 minutes to soften the vegetables, but not brown them.
  2. Add the tomato paste and stir to coat the softened vegetables. Toast the tomato paste until it becomes fragrant and slightly darker (about 5-7 minutes).
  3. Add the tomatoes, oregano, paprika, water, garlic and bell peppers. Bring to a simmer, stirring to combine the ingredients. Reduce heat to medium low, cover with a lid and simmer for 2 hours. Purée with a hand blender (or in a regular blender in batches) until smooth. Great tossed with pasta or as a base for pizza. Makes about 8 cups. Freezes well for up to 3 months in a container with a tight-fitting lid.