Sweet Roasted Red Pepper Marinara Sauce

Here’s a quick recipe for marinara sauce that’s a staple in my kitchen. I don’t really like the tartness and acidity from red pasta sauces. So I tend to default to my own when cooking at home. It must have a hint of sweetness, a beefy base and a touch of heat. Adjust the amount of sugar accordingly to balance and bind the acidity from the tomatoes. And make sure to have an apron on, this sauce spits!

Sweet Roasted Red Pepper Marinara Sauce

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★★★★★

5 from 1 reviews

• Author: The Cooking Jar
• Prep Time: 5 mins
• Cook Time: 17 mins
• Total Time: 22 mins
• Yield: 4 cups 1x

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Ingredients

• 1/4 yellow onion, finely diced
• 1 tablespoon garlic, minced
• 15 oz. tomato sauce/pasta sauce
• 15 oz. fire roasted diced tomatoes
• 2 beef bouillon cubes
• 1 teaspoon red pepper flakes
• 2 tablespoons Worcestershire sauce
• 2 tablespoons sugar
• Salt and pepper to taste
• 1 teaspoon basil
• 1 teaspoon oregano
• 1/2 tablespoon Italian seasoning

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Instructions

1. Over medium high heat, saute onions and garlic in 1 tablespoon olive oil until translucent, about 2 minutes
2. Add in pasta sauce and diced tomatoes
3. Crumble beef bouillon cubes and stir to mix
4. Season with red pepper flakes, Worcestershire sauce, sugar and salt and pepper to taste
5. Reduce heat to medium and simmer for 15 minutes
6. Add in basil, oregano and Italian seasoning and stir to mix
7. Store, freeze or use with other recipes in place of marinara sauce

Notes

Makes 4 cups/ 32 oz.