New This Month

Chipotle Marinara

  • Yield: Makes 3 cups

Photography: Linda Pugliese

Source: Martha Stewart Living, September 2015

Ingredients

  • One 28-ounce can whole peeled tomatoes
  • 1 teaspoon chopped chipotle in adobo
  • 2 tablespoons extra-virgin olive oil
  • 2 minced garlic cloves
  • 1/2 teaspoon coarse salt

Directions

  1. In a blender, puree one 28-ounce can whole peeled tomatoes with 1 teaspoon chopped chipotle in adobo until smooth. In a high-sided skillet, heat 2 tablespoons extra-virgin olive oil over medium. Add 2 minced garlic cloves; cook, stirring, until fragrant, about 30 seconds. Add tomato mixture; bring to a simmer. Cook, stirring occasionally, until thickened, about 15 minutes; season with 1/2 teaspoon coarse salt. Sauce can be stored in refrigerator, in an airtight container, up to 3 days.

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