Classic Marinara and Pizza Sauce
Classic Marinaran and Pizz This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 45 minutes.
Cut bell pepper in half lengthwise; discard seeds and membranes.
Place garlic cloves and pepper halves, skin sides up, on a foil-lined baking sheet; flatten pepper halves with hand. Broil 12 minutes or until blackened.
Place the pepper in a zip-top plastic bag; seal.
Let stand 15 minutes. Peel pepper; chop pepper and garlic.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add onion to pan; cook 5 minutes or until tender, stirring frequently.
Add basil and oregano; cook 1 minute. Stir in roasted pepper, roasted garlic, wine, tomato paste, 1/2 teaspoon salt, and tomatoes; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally.
Place half of tomato mixture in a blender.
Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
Pour into a large bowl. Repeat procedure with remaining tomato mixture. Stir in parsley, vinegar, oil, and 1/4 teaspoon salt.