Beerinara
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
2 large heads of garlic, papery overcoat removed but unpeeled3 lbs tomatoes (ideally plum or other meaty variety), halved1 tbsp olive oil1 large white onion, diced1 large carrot, shredded3 cups shredded zucchini12 ounces gluten free ale or IPA6 oz tomato paste ¼ cup fresh basil, divided1 tbsp fresh thyme1 tsp paprika1 tsp salt1 tsp salt-free lemon pepper
Preheat oven to 400F.
Cut a small amount of the tip off the head of the garlic heads to expose the cloves and place on two small pieces of aluminum foil. Fold the foil tightly around the garlic, place on a baking sheet.
Add the tomatoes (cut side down) to the baking sheet and sprinkle with salt and pepper.
Roast the tomatoes and the garlic for 30 minutes, until the tomatoes are soft. Allow to cool.
Pass tomatoes through a food mill into a bowl, set aside.
Heat oil in a heavy bottomed pot over medium high heat.
Add the onion and cook until golden.
Stir in the carrot and zucchini (along with any zucchini liquid) and cook until carrots begin to soften.
Add the beer, tomatoes, tomato paste, half the basil, thyme and paprika.
Squeeze in the roasted garlic cloves the cloves into the sauce.
Reduce heat to maintain a low simmer, cover and cook 30-40 minutes, stirring occasionally, until the flavours blend.
Stir in remaining basil, salt and lemon pepper.
Using an immersion blender or a food processor, puree until smooth.
Can in a waterbath for 35 minutes
Serving Size: Makes ~ 9 cups, 36 (1/4 cup) servings
Number of Servings: 36
Recipe submitted by SparkPeople user JO_JO_BA.
Cut a small amount of the tip off the head of the garlic heads to expose the cloves and place on two small pieces of aluminum foil. Fold the foil tightly around the garlic, place on a baking sheet.
Add the tomatoes (cut side down) to the baking sheet and sprinkle with salt and pepper.
Roast the tomatoes and the garlic for 30 minutes, until the tomatoes are soft. Allow to cool.
Pass tomatoes through a food mill into a bowl, set aside.
Heat oil in a heavy bottomed pot over medium high heat.
Add the onion and cook until golden.
Stir in the carrot and zucchini (along with any zucchini liquid) and cook until carrots begin to soften.
Add the beer, tomatoes, tomato paste, half the basil, thyme and paprika.
Squeeze in the roasted garlic cloves the cloves into the sauce.
Reduce heat to maintain a low simmer, cover and cook 30-40 minutes, stirring occasionally, until the flavours blend.
Stir in remaining basil, salt and lemon pepper.
Using an immersion blender or a food processor, puree until smooth.
Can in a waterbath for 35 minutes
Serving Size: Makes ~ 9 cups, 36 (1/4 cup) servings
Number of Servings: 36
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 27.1
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 108.1 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 1.1 g
- Protein: 0.9 g
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