Imitation “Newman’s Own Sockarooni” Pasta Sauce
Imitation “Newman’s Own Sockarooni” Pasta Sauce
When looking for a store-bought prepared brand of pasta sauce organic is something my husband and I look for. My husband and I look for the word organic on the front of the label. In addition, we look at the actual ingredient list on the back to confirm that there are no unwanted preservatives. Newman’s brand of pasta sauce advertises itself as being organic. We found after reviewing the ingredient list on the back, that it is true to form on being an organic pasta sauce. Not only is it organic, but Newman’s pasta sauces are usually thicker with a full-bodied flavor. Our favorite variety of Newman’s pasta sauce is
Sockarooni. Sockarooni is chocked full of vegetables like tomatoes, green peppers and mushrooms that give a fresh from the garden flavor.
Recipe development
I like the pasta sauce so much that I wanted to create my own imitation “Newman’s own Sockarooni” pasta sauce. Because I enjoy growing my own tomatoes and green peppers and I know they are organic. Organic because I don’t use any pesticides or artificial growing products in my garden. I decided to develop my own imitation version of imitation “Newman’s own Sockarooni” pasta sauce. My garden grown vegetables add a fresh from the garden tomato flavor to the pasta sauce. My pasta sauce tastes better than the store bought canned or jarred sauce.
Add in to pasta sauce
When looking to make it a hearty meal we often add brown ground sausage or beef to the sauce.
Ingredients
- 14 Roma or San Marzano Tomatoes (Washed, stemmed and sliced in half)
- 1 Green Bell Pepper (Washed, stemmed, seeded and cut in half)
- 2 ounces Portobello mushrooms (Diced)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 Tablespoon Minced Garlic
- 1 tablespoon dried oregano (or 6 stems fresh oregano)
- 2 tablespoon fresh or dried basil
Pasta sauce Ingredients
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon balsamic vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Preheat oven to 400 degrees Fahrenheit
- Line baking sheet with aluminum foil and spread the tomatoes and pepper halves cut side down around the sheet
- Drizzle olive oil over the tomatoes and pepper halves.
- Remove oregano and basil leaves from stems or if using dried oregano and basil sprinkle over tops of tomatoes. Lightly sprinkle 1 teaspoon salt over top.
- Roast the tomatoes and peppers for 15 minutes, then rotate the tray 90 degrees and roast for another 10-15 minutes. Don’t burn the pepper or tomatoes, but a lightly charred is okay.
- Cool for 10 minutes before bringing the rest of the sauce together.
- Place the roasted tomatoes, herbs, garlic and juices in blender, not the green peppers. Take the green peppers and fine dice them separately.
- Pulse several times to thick sauce consistency and all ingredients are blended.
If Using Immediately
- Cook pasta according to package directions in salted water to al dente (what I consider a toothy when you bite it). Reserve 1-2 cups of pasta water. When done drain pasta and set aside
- Add sauce from blender, diced green peppers and diced mushrooms to Braiser and heat over medium heat adding 1 cup of the pasta water to create a sauce
- When warm add the al dente pasta and allow it to develop in the sauce. If the sauce is too thick add more pasta water while cooking.
- Plate and serve with grated parmesan cheese on top.
If Storing
- Pour the blended sauce ingredients, diced green peppers and diced mushrooms into a bowl and stir the ingredients together. Pour into 2 glass mason jars, freezer safe containers or freezer quart Ziploc or equivalent storage bag. Sauce can be stored for 6-8 months. reuse thaw overnight in refrigerator.
- Reheat in Braiser on medium heat once thawed and add 1-2 cup pasta water to bring together with al dente pasta.
