Antipasto Marinara

ANTIPASTO MARINARA 

Artichokes, black and green olives, sun-dried tomatoes, lots of fresh garlic and ginger simmered with nothing better than San Marzano tomatoes! Fat-free, except for a negligible amount found naturally in the olives.

Makes 7 cups

8.5 oz. can artichokes in brine (discard any outer too-tough-chew petals), diced – I used DELALLO brand

1 c. drained sliced black olives – I used DELALLO brand

1 c. drained sliced green olives – I used DELALLO brand

20 plain sun-dried tomatoes, stacked and cut into matchstick sizes

1/2 c. whole peeled garlic cloves, very thinly sliced

1 lg. thumb-size fresh ginger, peeled, sliced into very thin planks, stacked and cut into matchstick sizes

2, 28 oz. cans San Marzano whole peeled tomatoes in puree (if using a tomato in juice or liquid instead of puree, then drain the tomatoes and add 1/2 c. puree per 28 oz. can tomatoes, or keep the tomato liquid and add 2 T. paste per 28 oz. can tomatoes ) – place whole in pan and cut with knife and fork med.size dice, or use scissors, or do it outside the pan and add them already diced

1 t. pink Himalayan salt

1/4 t. ground allspice

crushed dried oregano to taste

fresh grind black pepper to taste


In large skillet, over medium heat, combine all ingredients, stirring after each addition. Bring to a slow boil, then reduce heat to low and cook, partially covered, for about 20 minutes or till the flavor of the fresh garlic becomes muted.

Adjust for seasoning and serve. Or refrigerate for service at a later date.

Serve over rice, potatoes or pasta, even veggie meats.


Notes: Every can of San Marzano whole tomatoes I’ve ever encountered via numerous distributors has always contained puree as a coating on the tomatoes; never canned in liquid – this is to the best of my knowledge based on my own experience.

These tomatoes come with a “Luisa” label.







 

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