Friday's Recipe (8/12/11) - Summer Marinara & Triple Berry Froze - WSMV News 4

Friday's Recipe (8/12/11) - Aimee Fortney's Summer Marinara & Triple Berry Frozen Margaritas

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12 to 15 tomatoes, cored, seeded and diced
1 very large, or 2 medium white onions, finely diced
1 large bell pepper, finely diced
4 or 5 cloves or garlic, minced
Extra virgin olive oil
kosher salt
Italian seasoning
1 Tablespoon sugar
1/3 cup red wine

On the stove top in a large, heavy pot (that has a lid) over medium high heat, add the extra virgin olive oil, then the onions. Saute the onions and add the bell pepper and garlic. Add the tomatoes, salt, pepper and Italian seasoning, to your taste. Cover and bring to a boil. Meanwhile, preheat your oven to 220 degrees. Once the pot on the stove has come to a boil, place in the oven. Leave in the oven, covered for one and a half hours. Now, add the red wine, sugar and salt, stirring to combine. At this point, if the sauce is thin, which it probably will be, remove the lid, and allow it to cook uncovered another two to four hours, uncovered.  Pour into gallon size freezer bags, and freeze until ready to use!  Great for lasagna, spaghetti, pizza, etc.  


1 pint of strawberries, sliced and stems removed
1/2 pint of blueberries
1/2 pint of raspberries
1 cup of tequila
2 to 3 Tablespoons sugar (depending on your taste)
juice of 1 lime

Place all ingredients in blender and blend until smooth.  Strain through a fine mesh strainer to remove the seeds.  (Taste to see if your mixture is sweet enough.  If not, you can add a bit more sugar and run everything back through blender, if necessary.)  Pour into a gallon-sized freezer bag.  Freeze and then thaw shortly before serving, squeezing the bag with your hands to "loosen up" mixture, then pour into glasses!  This is a great drink to take to neighborhood cookouts, because it is easy to transport and not messy!

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