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Cottage Country Cooking: Chef Andrew Dymond’s Red Pepper Marinara Sauce

All summer long, Where Muskoka brings you fresh and tasty recipes courtesy of some of the region’s top chefs. Check back every other Wednesday for some great meal ideas!

Chef Andrew Dymond

This week, chef Andrew Dymond of Taboo Resort offers a red pepper marinara sauce to add richness and flavour to your pasta.

Ingredients
1 cup sundried tomatoes
2 cups red peppers, seeded and chopped
4 cups fresh tomatoes, chopped
1 cup olive oil
3 garlic cloves
1 tbsp fine sea salt
1 tbsp nutritional yeast
2 tbsp dried basil

Method
Soak the sundried tomatoes in warm water for one hour. Then use a high-powered blender to blend all of the ingredients until smooth. (You will need to stop the machine once and scrape down the sides of the jug using a rubber spatula.) Heat with pasta and serve.

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