No-Nona’s Marinara Sauce | If you read this blog regularly, you know Bruin & I always get that one burning question – who is your Italian grandma that taught you how to cook?! Well, we don’t have one. We learned the hard way. In fact, if we did have one, we think she would be so proud of us she would let us win in double solitaire or make us a pasta quilt…
In this recipe, we cook down tomatoes with onion, shallot and garlic, deglaze with vermouth and balsamic vinegar, toss in some honey and soy, and cool it all off with cream cheese. We weren’t kidding – this is so good, we would eat this off a gourney floating in the Ganges. Everyday.
* Serve this sauce over chicken parm or any pasta.
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- Butter - 2 tablespoons
- Whole Peeled Tomatoes - 28 ounces, canned
- Cream Cheese - 2 heaping tablespoons
- Vermouth - 2 tablespoons
- Leek Stock - ½ cup
- Roasted Red Bell Pepper - ¼ cup, brunoise
- Pepperazzi Peppers - 2 tablespoons, brunoise
- White Onion - 2 tablespoons, brunoise
- Shallot - 2 tablespoons, brunoise
- Roasted Garlic - 1 heaping tablespoon
- Honey - 1½ teaspoons
- Soy Sauce - 1 teaspoon
- Dijon Mustard - 1 teaspoon
- Balsamic Vinegar -2 tablespoons
- Lemon Juice - 1 teaspoon
- Dried Thyme - 2 teaspoons
- Chicken Bouillon Powder - 2 teaspoons
- Red Pepper Flakes - ⅛ teaspoon
- Pepper - ⅓ teaspoon
- Salt - 1 teaspoon
- Non-Stick Saute Pan - large
- Wooden Spoon
- Cut up your onion and shallot.
- Cut up your peppers too.
- Get all your other ingredients together.
- Melt the butter over medium-high heat and let it get hot & bubbly.
- Turn the heat down to medium and toss in the onion, shallot and a small pinch of the salt.
- Saute it all for 4 minutes until softened.
- Then add both peppers and cook for 1 more minute.
- Now add the garlic and cook for another minute.
- Then deglaze the pan with the vermouth and balsamic vinegar, and reduce the sauce until it starts to stick to the bottom of the pan - about 4 minutes.
- Now add the stock, tomatoes, honey, soy, dijon, lemon juices, spices and the rest of the salt. Break up the tomatoes with the back of the spoon.
- Bring it all to a simmer, then reduce the heat to medium-low and simmer for at least 20 minutes until it's nice & thick.
- Then take the pan off the heat and stir in the cream cheese. Season to taste and that's all she wrote!
* If you don't buy roasted red peppers, do it yourself by roasting them in a bit of oil/salt at 400 degrees for 40 minutes. Then cover them in a bowl for 15 minutes before you peel them.
* Make sure to take the pan off the heat before you add the cream cheese!
* Serve this stuff on anything. It's really that good.
If you’ve read this far, then you need to check out New Year’s Tartar Sauce and Bacon Linguine in Pink Sauce.
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