Pan Roasted Cherry Tomato Marinara
2 pints of Cherry Tomatoes washed and drained.
Blanch and peel if a less rustic sauce is desired.
3 cloves Garlic, peeled, crushed and finely minced
2-3 medium shallots, finely minced
1 pinch Sea Salt (more if desired)
2 tbsp Rustic Tuscan Seasoning mix. (see recipe for Tuscan Seasoning Mix)
Large pinch of sugar.
Small tomato sauce (12 oz or less)
2c Semi sweet red wine. (I prefer Sangiovese or Chianti)
Red pepper flake to taste
1/2 tsp of fresh Black Pepper, coarse ground
Sweat the shallots with the sea salt in olive oil until clear and tender.
Add minced garlic and heat until fragrant.
Do not brown or burn or the garlic will be bitter.
Add tomatoes and gently heat until they burst.
Stir to break up the tomatoes.Add Tuscan Seasoning, pepper and sugar.
Add wine to De-glaze pan, let reduce by half.
Add Tomato Sauce and continue over medium heat about 20 minutes, reducing until thickened.
If to thick, thin with a little more wine.
This recipe is vegan as written, may add thinly sliced mushrooms if desired.
Serve over your favorite pasta and enjoy and garnish with a Fresh Basil and freshly shaved Parmesan Cheese. (optional or use a Vegan Alternative to Parmesan)
May also add, Chicken, Shrimp, Bacon, or Italian Sausage for additional flavors. (this is for any meat eaters who read this)
I recently added this to my Master Cook program, here is the nutrition facts: (without meat)
Per Serving (excluding unknown items): 180 Calories; 5g Fat (34.3% calories from fat); 2g Protein; 19g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 2746mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 1 Fat; 0 Other Carbohydrates.
shallots: MasterCook assumes an average 'whole' size of this ingredient.
Tuscan seasoning mix: MasterCook uses fluid weight to scale this item. Nutritional calculation will be off to the degree that it differs in density from water.