onion prepped for roasting (yes, she cooked with onions! for the authenticity of the sauce)
squash and garlic, headed into the oven
caramelized, roasted goodness
red peppers roasting on an open fire (make sure your kitchen fan is on!)
fire roasted red peppers. these smell amazing!
nothing like fresh herbs!
blend it all up!
use an old sauerkraut jar to store, if you don't have any others big enough.
if you're strange like me and don't make pasta that often, eat over eggs and spinach.
or stranger, on a bed of massaged kale, spaghetti squash and tempeh, with some goat gouda crumbles
This would also be a great sauce over raw zucchini noodles!
I’m not sure how well I did with replicating this sauce, but it’s still delicious. It tastes like marinara’s nutrient-rich, creamier, slightly sweeter cousin – dare I say I like it better than a standard tomato sauce? If anyone takes the time to try this, let me know what you think!
Are you into running? How did you work up to your first running ‘race’ or event?
Do you make your own pasta sauce? Or do you prefer the jarred stuff?