Sun-dried tomato marinara

Yield: 1 servings

Measure Ingredient
\N \N -LISA HLAVATY (FDGN81A)
2 \N Red sweet peppers; diced
2 \N Green sweet peppers; diced
2 \N Yellow sweet peppers; diced
¼ cup Clarified butter
12 ounces Jar sun-dried tomatoes
10 \N 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
\N x Salt and white pepper

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)

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