Sun-dried tomato marinara
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -LISA HLAVATY (FDGN81A) | ||
| 2 | Red sweet peppers; diced | |
| 2 | Green sweet peppers; diced | |
| 2 | Yellow sweet peppers; diced | |
| ¼ | cup | Clarified butter |
| 12 | ounces | Jar sun-dried tomatoes |
| 10 | Whole tomatoes; peel, dice | |
| 46 | ounces | Can tomato juice |
| ¼ | cup | Lemon juice |
| 2 | tablespoons | Ground oregano |
| 2 | tablespoons | Worcestershire sauce |
| 2 | tablespoons | Tabasco sauce |
| 1 | tablespoon | Horseradish |
| x | Salt and white pepper | |
Directions
In a large skillet cook the peppers in clarified butter until translucent. Add the sun-dried tomatoes and their juice, and cook for 5 minutes. Set aside. In a saucepan over low heat combine the remaining ingredients. Bring the mixture to a boil, redcue the heat, and simmer for 30 minutes. Add the peppers and simmer to the desired temperature. Source: The Victoria (wrv)