Every summer, I wait until the red peppers go on sale at the local produce place for $.99. Then the roasting begins. Each pepper carefully watched for burning in our broiler. After pulling off the skin, the peppers are packed into small glass freezer-safe containers and packed away in the freezer for the brief bursts of summer sunshine during the winter.
Which is why I was excited to try the new gluten-free, locally-sourced Rose Romano’s Marinara Sauce with Green Peppers and the same sauce made with red peppers. Based on a family recipe, this marinara sauce was treated as a delicacy, a complement to the meal. Every good cook knows that sauces pull the meal together and carry it to the next level. Sauces never drench a meal.
I first tried the Marinara Sauce with breaded chicken and melted provolone with a serving of orzo coated with gravy and sauted green peppers, onions, and mushrooms on the side. The smell from the jar reminded me of my husband’s homemade sauce which he’s been perfecting for more than 20 years. Despite being Marinara Sauce which I think of as sweet, this sauce had a nice bite in it from the green peppers, and went well with the chicken and provolone.
Then, I tried a new idea based on a recipe I saw in the Rose Romano’s cookbook which came with my jars – Oven roasted eggplant, pan-fried tomatoes, and melted provolone cheese with the marinara sauce with green peppers. Now that was a tasty lunch! A pan-fried portobello mushroom would be just as good! Since I had oven-roasted eggplant on hand, I used them. I wrote the recipe to do all the cooking on the stove.
Dr. Marshall Angotti is a dentist who set out to create a gourmet topping with Italian Peppers like the one he remembered from his youth. Dr. Angotti wanted to create a Gourmet Topping that would be worthy of the cooking traditions of his Italian immigrant ancestors, especially his mother Rose. He came up with 30 recipes and ideas on how to use the Italian Peppers, all of which are featured on the Rose Romano’s website under the Recipes tab. Each of these 30 recipes allows you to prepare the dish in five minutes or less. Rose Romano’s Italian Gourmet Toppings are available for purchase through their online catalog.
- 1 large slice of eggplant
- 1 to 2 slices of tomato
- 1 slice provolone cheese
- 1 to 2 T of Rose Romano Marinara Sauce with Green Peppers
- olive oil
- Pan fry the eggplant and tomato slices in the oil olive until done.
- On a small oven proof pan, place the eggplant slice with tomato on top. Over top, layer the provolone. Pop in the toaster oven for a few minutes to melt the cheese. The medium setting for Toast worked for me.
- Move the food to a plate, add the marinara sauce to the top, and eat.
Tomato and Bacon Salad
Tomatoes and Cucumbers in Oil and Vinegar
Tomatoes with Mozzarella and Basil
Pan-fried Eggplant and Tomato with Melted Provolone and Rose Romano Marinara Sauce with Green Peppers