Bursting with flavor, this is an outstanding marinara sauce that I enjoy making every summer. You can use this in so many different recipes, or just eat it plain! My favorite thing about this simple fresh roasted marinara sauce is that you are able to can or freeze it and use all year round.
I love tomatoes and almost any of the products you can make from them. In January and February, I start all my tomato plants by seed, then wonder why I planted so many when I’m swamped in them during July. And I repeat that every year. . . it’s honestly a great problem to have if you enjoy experimenting with tomato recipes. I hope you enjoy this marinara sauce as much as we do!
Ingredients you will need for this simple fresh roasted marinara sauce
- Tomatoes (Amish Paste or San Marzanos are some of the best, but honestly you can use whatever variety you have on hand)
- White Onion
- Garlic Cloves
- Olive Oil (preferably extra virgin)
- Salt & Pepper
- Fresh or dried basil
Dishes/equipment you will need:
- A blender or food processor
- 9″x13″ glass dish
How to make simple fresh roasted marinara sauce
Begin by preheating oven to 425 F. Roughly chop the tomatoes and onion and place in a 9×13 glass dish. You won’t want to pile them too high, or they won’t roast properly. You almost want a single layer on the bottom of the pan, and that’s it. Add the garlic cloves, olive oil, salt, pepper, and sugar. If you like spicy, add in some crushed red pepper flakes- they add an excellent flavor. (Unfortunately I’m the only one in the family that likes spicy, so I usually get attacked if I make things too spicy)
Place in the preheated oven and roast for 40-45 minutes. When it comes out, it’s s actually super delicious and you could eat it plain jut like that. I have served this over spaghetti squash from the garden many times. But we are here to get that marinara consistency, so place it all in the food processor and blend till you get the consistency you like in marinara sauce. You may need to add more salt and sugar to taste. Garnish with fresh basil and enjoy!
TIP!
This makes the yummiest tomato soup if you were to use an immersion/handheld blender and blend till there aren’t any chunks left. (you could try to do this with the food processer, but I’m not sure if it would make it completely smooth) I love to do this and freeze it in quart ziplocs. Pull one out on a cold winter day when you want some amazing tasting tomato soup. It gets better when you make a fresh loaf of sourdough bread to go with it!
Fresh Roasted Marinara Sauce
Make good use of summer's tomatoes by cooking this fresh marinara sauce!
- Food Processor
- Immersion Blender
- 6-8 medium sized tomatoes
- 1 large white onion
- 4 garlic cloves
- ¼ cup extra virgin olive oil
- 1 tbsp sugar (more or less to taste. It depends on the acidity of your tomatoes)
- 2 tsp salt
- 1 tsp pepper
- fresh basil (optional)
Preheat oven to 425 F.
Rough chop the tomatoes and onion and place in a 9"x13" glass dish.
Add the garlic cloves, olive oil, salt, pepper, and sugar to the dish.
Place in the oven and roast for 40-45 minutes
Place the roasted vegetables in a food processor and blend till you get the consistency of marinara you like. If you are making tomato soup, place the vegetables in a large bowl and blend with the immersion blender till no chunks remain.
Add more salt or sugar to taste, and enjoy!
Did you enjoy this recipe? If you did, I’d be thrilled if you left a review!
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