"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Tomato-Basil Marinara Recipe

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This recipe for Tomato-Basil Marinara, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Andrew and Anna Rockne
Added: Wednesday, April 16, 2008


˝ cup onion, chopped
˝ cup celery, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 oz olive oil
1/4 cup red table wine
3 tablespoon fresh garlic, minced
1 cup chicken broth
1 cup hot water
5 tablespoons sweet basil, chopped
2 tablespoons fresh rosemary, chopped
2 tablespoons oregano
2 teaspoon kosher salt
2 teaspoon fresh cracked black pepper
4 cups Roma tomatoes, diced
2 cups tomato sauce
6 tablespoons firmly packed brown sugar

In a large stock pot over medium-high heat, heat oil until hot but not smoking. Add onion, celery, bell peppers, salt and pepper. Cook until onions are tender and transparent, about 6 minutes. Add garlic, red wine and allow to simmer until wine reduces by ˝. Reduce to medium-low. Add water, chicken broth, basil, rosemary, oregano, tomatoes, tomato sauce and brown sugar. Bring to a slow boil for about 15 minutes, stirring about every 6-8 minutes to prevent burring. Reduce heat to low and simmer 1 hour, stirring every 10-12 minutes to prevent burring.

Personal Notes:
Personal Notes:
This recipe may be cooked is a slow cooker for 3-5 hours; sauté vegetables, salt, pepper and garlic in oil over medium heat. Add all ingredients to slow cooker and set cooking temperature to medium for 3 hours.




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