Baked Potatoes with Diced Peppers and Mushroom Marinara Sauce (Pareve)
Contributed by Eileen Goltz

Ingredients 3 tablespoons olive oil 2 teaspoons minced garlic 1 pound mushrooms, sliced 2 cups canned crushed tomatoes 2 tablespoons fresh basil; chopped, or 1 1/2 teaspoons Dried basil 2 sliced and diced red or green bell peppers 1/4 to 1/2 cup dry white wine 4 baked potatoes sugar, to taste salt, to taste pepper, to taste

Instructions

1. Heat the olive oil in a large skillet, add the garlic and mushrooms and saute for a minute or two;
2. Add the crushed tomatoes and basil. Stir while the mixture comes to a boil and then reduce to a simmer for about 5 minutes;
3. Add sliced and diced pepper pieces into the sauce and simmer until the peppers are tender but not too soft, about 7 or 8 minutes;
4. Stir in the white wine. Taste the sauce and add a touch of sugar if desired, and salt and freshly ground pepper;
5. Serve over a baked potato.

Serves 4. This recipe can be doubled or tripled.

Serving Size

Notes

A quick lunch or dinner for chol chomoed.

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .