Strawberry Marinara Sauce

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Strawberry Marinara Sauce

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  • Show Name

So Many Berries

  • Show Name

So Many Berries

  • Show Date
July 22, 2023
  • Show Date
July 22, 2023
  • Cook

Dilip Barman

  • Cook

Dilip Barman

  • Ingredients
  • ✓ 12-20 ripe medium strawberries; wash and dehull then quarter (if small then just cut into halves)
  • ✓ 1 tablespoon ume plum or balsamic vinegar (optional but not recommended unless you love vinegar)
  • ✓ 2 cups marinara sauce
  • ✓ 1⁄2 cup bell pepper cut into 3/8” cubes (about a half medium pepper)
  • ✓ 1/8 – 1⁄4 cup sweet onion cut into 1⁄4” cubes (about 1/5 of a sweet or yellow onion)
  • ✓ (optional) 2 kale leaves, destemmed and cut into 1⁄4” chiffonades or just roughly hand chopped into approximately 1” squares
  • ✓ (optional) 1 medium carrot cut into 1⁄4” cubes
  • ✓ 6 basil leaves, roughly chopped or cut into chiffonade
  • ✓ 1⁄2 teaspoon salt
  • ✓ 1 teaspoon dried oregano (or 1 tablespoon fresh)
  • ✓ (optional) ten fresh lemon sage leaves
  • Instructions
  1. Gently heat half of the strawberries in a large and heavy stock pan over medium-low heat with no added oil or anything else, stirring, for about a minute when juices should start releasing
  2. Optionally add the vinegar; in any case continue cooking for 3-4 or even 5 more minutes, stirring reasonably regularly, until the strawberry is largely liquified and reduced to about half the original volume. The vinegar is in the original recipe but I don’t like its addition.
  3. Add the marinara and remaining strawberries, bell pepper, onion, and optional kale and/or carrot
  4. Stir for another 5 minutes or so till the second batch of strawberries have reduced to about half
  5. Add remaining ingredients (salt and herbs)

The sauce is an enticing blend of subtle-something-slightly-sweet with tomato still overwhelming the palate. In tomato sauces I like garlic and nutritional yeast but neither goes with this one, as mentioned above, nor do olives or capers.

Serve atop a favorite pasta; makes about 4-5 servings

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