Posted on by Creative Co-Op

Tomato Basil Marinara Sauce

Our Tomato Basil Marinara Sauce is just like mom used to make with basic ingredients and bright tomatoes for a lively-tasting sauce. Perfect marinara for pasta or or chicken dishes.

Recipes:

Texas Beef Bourguignon PREP TIME: 10 Minutes COOK TIME: 10-20 Mintues SERVINGS: 4 INGREDIENTS: 5 Italian Sausage Links, sweet (mild) or hot ½ c Water 1 Tbsp Extra-Virgin Olive Oil 1 medium Green Bell Pepper, cut into thin strips 1 medium Red Bell Pepper, cut into thin strips 1 large Onion, sliced ½ tsp dried Oregano ½ Tbsp Fresh Basil, chopped 1 c F+F Tomato Basil Marinara Sauce 5 Hoagie Rolls DIRECTIONS: 1. In a large skillet, brown sausage links on medium heat for 5-10 minutes, turning 2 or 3 times. 2. Add water & bring to a gentle simmer. Cover, reduce heat & continue simmering for 10 minutes. 3. Remove sausages & drain on paper towel. 4. When cooled sufficiently, slice them into pieces ¼ to ½ inch thick. 5. If no oil or liquid remains in the skillet, add up to 1 tablespoon olive oil. Increase heat to medium-high & add bell peppers, onion, oregano & basil. 6. Cook, stirring frequently, until vegetables are crisp-tender, about 5 minutes. 7. Return sausages to the skillet, add the F+F Tomato Basil Marinara Sauce, & heat through. 8. To serve, hollow out bottoms of hoagie rolls & place sausage links in the depression. Top each sausage with an equal amount of the vegetables + marinara sauce, & serve! Enjoy!

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Mom’s Sausage & Pepper Hoagies If you love hoagies, this Italian version is hard to beat! F+F Tomato Basil Marinara Sauce gives these that extra special Italian flavor: savory, sumptuous, and satisfying! PREP TIME: 10 Minutes COOK TIME: 10-20 Mintues SERVINGS: 4 INGREDIENTS: 5 Italian Sausage Links, sweet (mild) or hot ½ c Water 1 Tbsp Extra-Virgin Olive Oil 1 medium Green Bell Pepper, cut into thin strips 1 medium Red Bell Pepper, cut into thin strips 1 large Onion, sliced ½ tsp dried Oregano ½ Tbsp Fresh Basil, chopped 1 c F+F Tomato Basil Marinara Sauce 5 Hoagie Rolls DIRECTIONS: 1. In a large skillet, brown sausage links on medium heat for 5-10 minutes, turning 2 or 3 times. 2. Add water & bring to a gentle simmer. Cover, reduce heat & continue simmering for 10 minutes. 3. Remove sausages & drain on paper towel. 4. When cooled sufficiently, slice them into pieces ¼ to ½ inch thick. 5. If no oil or liquid remains in the skillet, add up to 1 tablespoon olive oil. Increase heat to medium-high & add bell peppers, onion, oregano & basil. 6. Cook, stirring frequently, until vegetables are crisp-tender, about 5 minutes. 7. Return sausages to the skillet, add the F+F Tomato Basil Marinara Sauce, & heat through. 8. To serve, hollow out bottoms of hoagie rolls & place sausage links in the depression. Top each sausage with an equal amount of the vegetables + marinara sauce, & serve! Enjoy!

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San Francisco Cioppino Here is one more case of seafood cookery being easier than meat cookery. With both Portuguese and especially French parallels, cioppino is a testament to fishermen selling or cooking whatever turned up in their nets that day. SERVINGS: 6-8 INGREDIENTS: 3 Tbsp Olive Oil 1 large Fennel Bulb, thinly sliced 1 Onion, chopped 4 large Garlic Cloves, finely chopped ¾ tsp Dried Crushed Red Pepper Flakes, plus more for serving 1 jar F+F Tomato Basil Marinara Sauce 1 ½ c Dry White Wine 5 c Fish Stock or bottled Clam Juice 1 lb Manila Clams, scrubbed 1 lb Mussels, scrubbed & de-bearded 1 lb large Shrimp, peeled and deveined 1 ½ lb assorted Firm-Fleshed Fish Fillets, such as halibut or salmon, cut into 2-inch chunks Sourdough Bread, for serving DIRECTIONS: 1. Heat the oil in a very large pot over medium heat. 2. Add the fennel & onion, & sauté until the onion is translucent, about 10 minutes. 3. Add the garlic & red pepper flakes, & sauté 2 minutes. 4. Stir in the F+F Tomato Basil Marinara Sauce, followed by the wine & fish stock. 5. Bring to a simmer, cover & simmer until the flavors blend, about 30 minutes. 6. Add the clams & mussels to the pot. Cover & cook until the clams & mussels begin to open, about 5 minutes. 7. Add the shrimp & fish, simmering gently until the fish & shrimp are just cooked through & the clams are completely open, about 5 minutes longer. Be careful not to break up the fish when stirring. Discard any clams & mussels that do not open. 8. Season to taste with red pepper flakes. Ladle into bowls & serve with sourdough bread. Enjoy!

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Margherita Pizza INGREDIENTS: Pizza Dough, homemade or store-bought Cornmeal or Semolina, to prevent sticking ½ c F+F Tomato Basil Marinara Sauce ½ - 1 tsp of F+F Italian Seasoning Chili Flakes, to taste 4 oz Burrata or Mozzarella Handful Fresh Basil, chopped DIRECTIONS: 1. Preheat oven to 425°F. 2. Roll out pizza dough to about ¼ inch thickness, using cornmeal or semolina to prevent sticking. 3. Spread F+F Tomato Basil Marinara Sauce on the pizza dough, then sprinkle with F+F Italian Seasoning & chili flakes. 4. Evenly distribute cheese over pizza. 5. Bake for 10-15 minutes. 6. Top with freshly chopped basil. Enjoy!

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