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Chipotle Marinara
Credit:
Linda Pugliese
Recipe Summary
Yield: Makes 3 cups
Ingredients
Ingredient Checklist
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
Gallery
Chipotle Marinara
Credit:
Linda Pugliese
Recipe Summary
Yield: Makes 3 cups
Gallery
Chipotle Marinara
Credit:
Linda Pugliese
Chipotle Marinara
Credit:
Linda Pugliese
Chipotle Marinara
Recipe Summary
Yield: Makes 3 cups
Recipe Summary
Yield: Makes 3 cups
Yield: Makes 3 cups
Makes 3 cups
Ingredients
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
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Chipotle Marinara
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Reviews:
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Most Helpful
Most Positive
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Newest
All Reviews for Chipotle Marinara
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
