Saturday, September 10, 2011

Farmer's Market Marinara

In a medium sauce pan, heat up a few tablespoons of olive oil, throw in a chopped onion, a couple chopped carrots, a small zucchini, 1/2 of an orange bell pepper, 8 cloves of garlic...cook all of this until the veggies start to soften, then add a handful of fresh basil, oregano and Italian parsley, 4 large heirloom tomatoes (chopped, peels on), a couple glugs of balsamic vinegar, a glass of red wine (about 3/4 cup+), salt & fresh ground pepper. Let this all simmer, long enough to make your house smell divine, then puree it with a stick blender (I like my marinara smooth, but if you like it a bit chunky, just don't puree it all the way). I served it over some organic spinach & cheese ravioli with Parmesan on top. The picky kids devoured it with some Riccioli pasta.

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