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110 Uses for PUlP
bell PePPer
MARINARA
2 tablespoons olive oil
1 cup chopped onion
1 each red, yellow and green bell pepper, cut
into 1-inch pieces
4 cloves garlic, minced
1 can (6 ounces) tomato paste
2 cans (about 14 ounces each) diced tomatoes
1 cup pulp from Triple Pepper (page 48), juiced
with fine pulp screen
1 teaspoon each salt, dried basil and oregano
1
4 teaspoon red pepper flakes
Hot cooked pasta
1 Heat olive oil in large saucepan over medium-high
heat. Add onion and bell peppers; sauté 5 minutes
or until vegetables are softened. Add garlic; sauté
1 minute. Add tomato paste; cook and stir 2 minutes.
Stir in
1
2 cup water, scraping up any browned bits from
bottom of saucepan.
2 Add tomatoes, juice pulp, salt, basil, oregano and red
pepper flakes. Bring to a boil. Reduce heat to low;
cover and simmer 30 to 45 minutes or until vegetables
are tender, stirring occasionally and adding additional
water if needed. Serve marinara over hot pasta.
Makes 4 to 6 servings
57


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