marinara sauce sans tomatoes....

jem51 · 06-10-2009, 06:53 PM

i am able to eat some raw tomatoes w/o problem but get heartburn from sauces.
i decide to make marinara ala dr bernstein, w red bell peppers. i was able to get them for 2/$1.
i did not use much water, just a little in the bottom of the pan so did not need to drain. then just used my stick blender...perfect texture.
i did not use the ingred in his recipe since i don't like sweet pasta sauce, so just sauteed a lot of fresh garlic in plenty of olive oil w a sprinkle of dried basil and oregano....s & p to taste.
it was soooo good. perfect pasta which i served over my standard, julienned zucchini.
if you cannot handle tomatoes, it is a great alternative.
i'm about to make more to put in the freezer.
i also left some of the puree plain to make chili or some other tomato based meal.....yum!!

NurseMonkee · 06-11-2009, 02:27 PM

That sounds tasty. I am avoiding marinara right now. Would be lovely to have an alternative.

Can you post the actual recipe?
Thanks.

jem51 · 06-11-2009, 09:01 PM

yes it is the perfect alternative and the only reason to eat tomato base now, is convenience.
this recipe is out of Diabetes Solution;

Italian-style Red Sauce
3 C diced red bell pepper
1 T olive oil
1/4 C chopped fresh basil
2 cloves garlic, minced
1 C College Inn chicken broth
1/3 C heavy cream
1/2 t salt
1/2 t black pepper
1/2 t dried oregano
1/2 t stevia powder (one packet)
2 T grated parmesan cheese

Simmer diced peppers in a quart of water for 20 min. Drain w a colander. Puree peppers 2-3 min in a food processor, (finished texture will contain some pulp).
Heat olive oil and saute basil and garlic on low flame for 3-4 min. Stir in pepper puree, chicken broth and cream. While stirring, add remaining seasonings.
Simmer sauce uncovered for 40 min.
Add grated cheese to sauce just before serving.

i summarized the instructions a bit just to make it more concise.

i didn't see the point in simmering the peppers in all that water and then tossing all that flavor and whatever nutrients may have survived. so i just put a little water in the bottom of the pan and let the peppers steam in it (i could've just as easily simmered in chicken broth). stirred a couple times during the 10-15 min they cooked.
my stick blender worked like a charm...no need to deal w the processor (way less clean up).
i never measured the peppers but i used 4 whole ones and figured i'd just freeze some and add my choice of seasonings as needed. i did however make half the recipe into marinara w only olive oil, garlic, dried basil and oregano.
this was just amazingly, awesomely, unbelievably good and i figured if i want that hit of tartness, i'd add a splash of red wine vinegar.

NurseMonkee · 06-11-2009, 11:38 PM

Okay, that recipe sounds soooo good!

Definitely a keeper.

Thanks for posting it. I am making this next week for sure.

PMoon · 06-15-2009, 10:16 PM

That does sound AWESOME. I'm envious of you finding red peppers for that price. They are usually around $2 a pound here. But, if I ever find them on sale, I'm gonna snatch them up.

How do you julienne your zucchini? I do a lot of that for stir fry. Do you just cut it up yourself with a knife? That's what I do and it is tedious! Wish there was a quick way.

jem51 · 06-16-2009, 09:55 AM

i used to work in a vegetarian restaurant so my knife skills are pretty good....so doesn't take too long.
i do have one of those....ummm, what are they called? is it a mandolin (asian ben riner)? i rarely use it unless i have company.
you may be able to get it done quicker w a vegie peeler. it makes wider strips, nice and long....thin, as well. i like this.
the grocery where i shop always gets odd size, twisted peppers and of course, they are considered less desirable. during the season they get great deals even on the #1's due to the warehouse overflow. they'll be 3 for a buck later in the season.

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06-10-2009, 06:53 PM	#1
jem51 MAJOR LCF POSTER! Join Date: Jul 2005 Location: south central OR Posts: 2,452 Gallery: jem51 Stats: oh so happy at 120 WOE: EFGT Start Date: controlled carb '97-98	marinara sauce sans tomatoes.... i am able to eat some raw tomatoes w/o problem but get heartburn from sauces. i decide to make marinara ala dr bernstein, w red bell peppers. i was able to get them for 2/$1. i did not use much water, just a little in the bottom of the pan so did not need to drain. then just used my stick blender...perfect texture. i did not use the ingred in his recipe since i don't like sweet pasta sauce, so just sauteed a lot of fresh garlic in plenty of olive oil w a sprinkle of dried basil and oregano....s & p to taste. it was soooo good. perfect pasta which i served over my standard, julienned zucchini. if you cannot handle tomatoes, it is a great alternative. i'm about to make more to put in the freezer. i also left some of the puree plain to make chili or some other tomato based meal.....yum!!

06-11-2009, 02:27 PM	#2
NurseMonkee MAJOR LCF POSTER! Join Date: Aug 2008 Posts: 2,441 Gallery: NurseMonkee WOE: Low-Carb Start Date: Summer 08	That sounds tasty. I am avoiding marinara right now. Would be lovely to have an alternative. Can you post the actual recipe? Thanks.

06-11-2009, 09:01 PM	#3
jem51 MAJOR LCF POSTER! Join Date: Jul 2005 Location: south central OR Posts: 2,452 Gallery: jem51 Stats: oh so happy at 120 WOE: EFGT Start Date: controlled carb '97-98	yes it is the perfect alternative and the only reason to eat tomato base now, is convenience. this recipe is out of Diabetes Solution; Italian-style Red Sauce 3 C diced red bell pepper 1 T olive oil 1/4 C chopped fresh basil 2 cloves garlic, minced 1 C College Inn chicken broth 1/3 C heavy cream 1/2 t salt 1/2 t black pepper 1/2 t dried oregano 1/2 t stevia powder (one packet) 2 T grated parmesan cheese Simmer diced peppers in a quart of water for 20 min. Drain w a colander. Puree peppers 2-3 min in a food processor, (finished texture will contain some pulp). Heat olive oil and saute basil and garlic on low flame for 3-4 min. Stir in pepper puree, chicken broth and cream. While stirring, add remaining seasonings. Simmer sauce uncovered for 40 min. Add grated cheese to sauce just before serving. i summarized the instructions a bit just to make it more concise. i didn't see the point in simmering the peppers in all that water and then tossing all that flavor and whatever nutrients may have survived. so i just put a little water in the bottom of the pan and let the peppers steam in it (i could've just as easily simmered in chicken broth). stirred a couple times during the 10-15 min they cooked. my stick blender worked like a charm...no need to deal w the processor (way less clean up). i never measured the peppers but i used 4 whole ones and figured i'd just freeze some and add my choice of seasonings as needed. i did however make half the recipe into marinara w only olive oil, garlic, dried basil and oregano. this was just amazingly, awesomely, unbelievably good and i figured if i want that hit of tartness, i'd add a splash of red wine vinegar.

06-11-2009, 11:38 PM	#4
NurseMonkee MAJOR LCF POSTER! Join Date: Aug 2008 Posts: 2,441 Gallery: NurseMonkee WOE: Low-Carb Start Date: Summer 08	Okay, that recipe sounds soooo good! Definitely a keeper. Thanks for posting it. I am making this next week for sure.

06-15-2009, 10:16 PM	#5
PMoon Senior LCF Member Join Date: Mar 2009 Posts: 404 Gallery: PMoon	That does sound AWESOME. I'm envious of you finding red peppers for that price. They are usually around $2 a pound here. But, if I ever find them on sale, I'm gonna snatch them up. How do you julienne your zucchini? I do a lot of that for stir fry. Do you just cut it up yourself with a knife? That's what I do and it is tedious! Wish there was a quick way.

06-16-2009, 09:55 AM	#6
jem51 MAJOR LCF POSTER! Join Date: Jul 2005 Location: south central OR Posts: 2,452 Gallery: jem51 Stats: oh so happy at 120 WOE: EFGT Start Date: controlled carb '97-98	i used to work in a vegetarian restaurant so my knife skills are pretty good....so doesn't take too long. i do have one of those....ummm, what are they called? is it a mandolin (asian ben riner)? i rarely use it unless i have company. you may be able to get it done quicker w a vegie peeler. it makes wider strips, nice and long....thin, as well. i like this. the grocery where i shop always gets odd size, twisted peppers and of course, they are considered less desirable. during the season they get great deals even on the #1's due to the warehouse overflow. they'll be 3 for a buck later in the season.