You know what they say, the third time is the charm.
On my third time making this, I finally nailed it. I discovered the missing ingredient, the je ne sais quoi, the piece de resistence. And in my head, I'm saying both of those phrases in a luxurious French accent which in my waking (and talking) hours, I simply do not possess.
The rich tomato flavor that I've been persuing in my struggles to make the recipe amazing comes from a simple, pantry staple. Tomato paste. I know, it sounds weird, but that's what truly sets this apart. Here's how it comes together:
Ingredients:
1 can diced tomatoes or 1 pint cherry tomatoes
1 red or orange sweet bell pepper, chopped
1 shallot, minced
1 T. garlic, minced (about 3-4 cloves)
2 T. butter
2 T. olive oil
1/8 C. white wine (optional)
1 T. basil
1 6oz. can tomato paste
1 28 oz. can crushed tomato or tomato puree
1 C. marinara sauce
1-2 C. chicken broth or stock, reduced sodium
1 C. heavy cream
2 T. parmesan
1/2 tsp. paprika (optional)
In a large, cast iron Dutch oven, heat 1 T. each olive oil and butter until hot. Add in cherry tomatoes, sweet pepper, and shallor, cook over medium high heat until tender and tomatoes have popped or split their skins. Stir in garlic and cook until fragrant (30 seconds to a minute).
Smash until mixture resembles a chunky paste. Deglaze pan with white wine (or chicken stock/broth). Add in tomato paste and stir until well combined. Add in remaining butter and olive oil. Stir in chicken broth/stock in 1/4 C. increments until the first cup is well combined. Stir in basil, marinara sauce, and heavy cream. Stir in paprika (optional). Add more chicken broth/stock if desired. Let simmer over medium low heat for 10-15 minutes, stir in parmesan cheese. Serve with crusty bread, grilled cheese, or with a light side salad.
Yields: 6-8 servings
