Dried tomato marinara sauce
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | (3 ounce) packages Frieda's Dried Tomatoes | |
| 2 | teaspoons | Vegetable oil |
| 1 | cup | Onion, chopped |
| 1 | cup | Bell peppers, chopped |
| ½ | cup | Carrots, diced |
| 2 | cloves | Garlic, minced |
| 1 | (15 ounce) can low-sodium | |
| Tomato sauce | ||
| 1 | (10 ounce) can low-sodium | |
| Chicken broth | ||
| 2 | tablespoons | Basil, fresh, chopped |
| OR | ||
| 2 | teaspoons | Basil, dried, crushed |
| 1 | tablespoon | Oregano, fresh, chopped |
| OR | ||
| 1 | teaspoon | Oregano, dried, crushed |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| Pasta, hot, cooked | ||
Directions
Cook tomatoes in boiling water to cover for 2 minutes; drain well.
Cut into strips; reserve. In a large skillet, heat oil. Saute onion, bell pepper, carrot and garlic for 3 minutes or until vegetables are are nearly tender. Stir in tomato sauce, chicken broth, tomato strips, basil, oregano, salt and pepper. Bring mixture to boiling; reduce heat and simmer, partially covered for 15 minutes.
Served over hot, cooked pasta.
Submitted by Arthur Cloninger, Huntington, WV.