Tomato Less Marinara

Ingredients

10 bell peppers

1/2 yellow onion, medium dice

2-4 garlic cloves, minced

1 cup red wine

1/2 cup half and half

1/4 cup liquid amino

3 sprigs fresh thyme

3 sprigs fresh mint

1/4 bunch basil

Instructions

In an 8 quart pot, sweat the onions and garlic in olive oil over medium heat.
Cook until translucent and add the red wine.
Allow to cook down by half and add the pepper puree.
Bring to a simmer over medium heat, stirring frequently for 10-15 minutes until the sauce starts to thicken.
Add half and half and the liquid amino.
Stir in and let reduce slowly over medium heat.
Stir occasionally to prevent sticking.
Chop herbs and remove any hard stems.
Add the herbs to the sauce
Even though it is not in the recipe, I always recommend adding a little salt to the sauce. It will bring the flavors together.
Allow to cook down to desired thickness and pour approximately 6 oz. over your favorite pasta. Top with grated parmesan and enjoy.

Roasted Red Peppers

2 cans roasted red peppers 8 fresh red peppers, (Roasted and cleaned)

Canola Oil

Seasoning to Taste

Yes you can purchase roasted red peppers in a can but some of the nutrients are lost when they are canned

Roasting at home, heat the oven or gas grill heat up to 400 degrees Fahrenheit
Drizzle the peppers with Canola oil when cooking in the oven
In the oven, place the skin side up of the pepper and cook till the skins look like they have started to shrivel for about 20 minutes
Stove top or gas grill heat up to 400 degrees Fahrenheit
Cook till charred, if they turn white you gone to far
Put into ice water to chill
Remove skin once cooled
When you are ready to use the cook peppers
Slice the peppers
Clean the seeds out of the inside of the peppers
If using in one of the puréed recipes, you do not need to take the seeds out