Rhode Island Red Marinara Sauce

0 0
Rhode Island Red Marinara Sauce

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
12 ounces, diced Roma tomatoes
12 ounces, diced Amish Paste tomatoes
8 ounces, diced San Marzano tomatoes
2 tbsp extra virgin olive oil
1/2 of a diced white onion
3, minced garlic cloves
2 tbsp dry red wine
3 leaves of chopped fresh basil
1 tsp onion powder
1 tsp dried oregano
1/8 tsp Red pepper flakes
To taste:
sea salt
freshly ground black pepper

Nutritional information

2g
Net Carbs
30
Calories
2g
Fat
3g
Carbs
1g
Fiber
1g
Protein
Features:
  • Vegan
Cuisine:
  • 50 minutes
  • Serves 16
  • Easy

Ingredients

  • To taste:

Directions

Share

When I kick the bucket, I want my grandkids to think, “There’s nothing like Grandma’s sauce!” My ultimate goal was a recipe that would have a slightly spicy kick since it couldn’t be sweet, and that would use fresh tomatoes, nothing from a can. If I could do this, the world would be my oyster. In the process, I consulted a few chefs and a few grandmas. To my surprise, almost all used canned tomatoes, and some of them (gasp!) secretly use prepared tomato sauce in their mix. I decided to defy the odds and spent a whole winter making the perfect sauce using fresh tomatoes. The result is a blend of three plum tomatoes that have their own unique strengths in consistency, sweetness, and tartness. By making your own tomato paste, you’ll bring out the sweetness of the tomatoes as they carmelize in the oven. This Rhode Island Red Marinara sauce will be your new go-to for zoodles and even homemade pizzas. A serving is 1/4 cup and it makes about 16 servings.

Recipe Tip: If you can’t find some of these tomato varieties, mix up to 2 pounds of tomatoes. Plum tomatoes work best because they have less juice and reduce faster than larger tomatoes such as beefsteak.

If you like this sauce, try my Rhode Island 5-Minute Fried Upside-Down Pizza recipe next.

(Visited 906 times, 10 visits today)

Steps

1
Done

Preheat the oven to 350 degrees F.

2
Done

Put the tomatoes in a blender or food processor and pulse several times until smooth (or still a bit chunky if you prefer your sauce that way).

3
Done

In a medium saucepan, heat the olive oil over medium heat. When it is hot, add the onion and garlic and cook until soft, about 3 minutes.

4
Done

Add the tomatoes, red wine, basil, onion powder, oregano, red pepper flakes, salt, and black pepper, and bring everything to a simmer. Reduce the heat to low.

5
Done

Transfer 2 cups of the sauce to an 8-by-8-inch baking dish. Continue to simmer the sauce in the pot for about 30 minutes. At the same time, put the baking dish with sauce in the oven and bake, stirring every 10 minutes so it doesn't burn, until the sauce becomes thick like a tomato paste, about 30 minutes.

6
Done

Stir the paste into the tomato sauce and let it simmer a little longer about 5 minutes.

7
Done

Use an immersion blender (or pour the sauce into a standing blender) to blend the sauce one more time. This is an important step to get the most flavor and consistency from the fresh tomatoes, especially if you're not using the sauce right away.

Amanda C. Hughes

Amanda C. Hughes has been developing ketogenic and paleo recipes for over a decade. She has developed recipes for top nutrition coaches and subscription meal boxes. She's the author of the best-selling Wicked Good Ketogenic Diet Cookbook, Keto Life, Keto All the Way, and developed recipes for the 21-Day Ketogenic Diet Weight-Loss Challenge. Disclaimer: Please enjoy the recipes and personal anecdotes on WickedStuffed, but please understand this is a recipe blog. I do my best to provide nutritional information based on the tools available to me, but you should seek proper nutritional advice from a dietician. Additionally, many of the links on my blog are affiliate links, which helps to pay down the cost of keeping this blog up and running.

Keto Seasoning
previous
Everything but the Kitchen Sink Keto Seasoning Blend
keto pancakes
next
Keto Pancakes made with Cream Cheese
Keto Seasoning
previous
Everything but the Kitchen Sink Keto Seasoning Blend
keto pancakes
next
Keto Pancakes made with Cream Cheese

3 Comments Hide Comments

Add Your Comment