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Roasted Tomato, Garlic and Onion Marinara

Roasted Tomato, Garlic and Onion MarinaraMy wonderful neighbor gave me a huge amount of tomatoes fresh from his garden (thank you, Jack). I was so excited because I absolutely love tomatoes. I have been wanting to make a roasted marinara sauce and decided this was a perfect time. I skinned the tomatoes and threw them in the oven with some garlic, onions, and seasonings, and roasted them until tender, sweet and juicy. I then pureed the mixture along with some crushed tomatoes and simmered for 3-4 hours. I added fresh herbs right before serving. This was the most delicious marinara I have ever had. Roasting the onions, tomatoes and garlic sweetened their flavor of them and made the sauce taste wonderful. I served it over spaghetti and my children dug in – two helpings each. My husband and I both really enjoyed it too. A wonderful and healthy meal.

Roasted Tomato, Garlic, and Onion Marinara:


  • 5-6 tomatoes (fresh from the garden if you can)
  • 1/2 sweet yellow onion, diced into chunks
  • 5-6 cloves of garlic
  • 1-2 tbsp olive oil
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Pinch of crushed red pepper (or more)
  • Sea salt and fresh cracked pepper, to taste

Roasted Tomato, Garlic and Onion Marinara

How to Make Roasted Tomato, Garlic, and Onion Marinara

Preheat the oven to 375 degrees.

Clean tomatoes, remove stem, then gently cut an X on the bottom of the tomatoes. Heat a large pot of water until boiling. Add the tomatoes and boil for 10-15 seconds. Remove from water and put into an ice bath. Once the tomatoes have cooled, gently peel off the skin.

Cut the tomatoes in half and place them on a baking sheet lined with tin foil. Sprinkle the onion chunks around the tomatoes. Place the garlic cloves inside the tomato halves. This protects the garlic from burning and infuses the tomato with the roasted garlic flavor (YUM).

Sprinkle the herbs and seasonings all over along with the sea salt and pepper to taste. Drizzle with olive oil and place in the oven for 30-40 minutes or until the tomatoes, onions and garlic are tender, sweet, and juicy. Be careful not to overcook them because the tomatoes will dry up.

Roasted Tomato, Garlic and Onion Marinara

Remaining Ingredients:

  • 1 28 oz can of crushed tomatoes
  • 1 tsp sugar (optional)
  • Dried basil, to taste
  • Dried oregano, to taste
  • 4-5 fresh basil leaves, chopped
  • 1 tbsp fresh parsley, chopped
  • Parmesan cheese
  • Spaghetti (or whatever pasta you desire), cooked per instructions

Place the tomatoes in a large Dutch Oven along with a can of crushed tomatoes and puree with an immersion blender. Taste and re-season with sugar (if desired), basil, oregano, salt, or pepper, if needed.

Cover with a lid and simmer for 2-4 hours. Add fresh basil and parsley then serve. Top with Parmesan cheese and more basil. Enjoy!

Roasted Tomato, Garlic and Onion Marinara I served cheese tortellini with the left over sauce later in the week

Click here for a printable version of this recipe

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  1. I’ve always wanted to try tomato sauce from fresh tomatoes. We have a bumper crop right and I think this would be a good idea! your pasta and tomato sauce looks fabulous

  2. Your tomato sauce has some of the best color I have ever seen. That middle pic with them roasted is awesome. I’m not even a big Italian eater, but now I’m craving it. Nice job 🙂

    (And don’t worry, you’re not old)

  3. Oh Pam this looks GORGEOUS! I was just thinking of doing mine like this the next time I make it -I wish I had a neighbor with a large amount of tomatoes! I just planted mine so hopefully in a few months time I will be letting you know I made this and it was delicious!

  4. Pam, this looks amazing! I am a huge fan of pasta and fresh tomato sauce. This gets more even more points for the onions and garlic my two must have ingredients when having pasta!

  5. I often make it from scratch, but to get the tomatoes fresh from the garden, amazing. it looks great.

    I need a neighbor like that 🙂

  6. This looks like my kind of pasta sauce! I am jealeous your neighbor gave you tomatoes, I’ve hardly had any ripen yet! Keeping my fingers crossed though, and I will try this recipe.

  7. I love making roasted tomato marinara. so glad you have chance. sometimes if i am feeling crazy, i roast a red pepper with the tomatoes. YUMMY!!!

  8. What a great neighbor you have in Jack! This looks terrific, and I like how you roasted the other ingredients along with the toms. I love that bright color!

    Also, noticed you changed the photos in your banner. Lovely!

  9. this makes canned/jarred marinara sauce from the store seem watery and weak and thin and nasty. very nice, pam. i’d eat this on just about anything. 🙂

  10. Looks great! I made marinara the other day but it never occurred to me to roast the vegetables. Will have to try that next time.

  11. This sauce looks wonderful, Pam. I like the idea of roasting the garlic inside the tomatoes, yummy.
    And leftovers too, always good.

  12. I have so many tomatoes that I have gotten from my mom’s garden. I think I’m going to make some salsa with it. Home growen tomatoes are good in anything. Looks like a good marinara.

  13. The sauce looks fresh and inviting,I have yet to try marinara sauce from scratch, have bookmarked your recipe to make in the future 🙂

  14. Mmmm, this is my favourite and I love it really cooked down. Packs of flavour. I always think it is a pity that people buying jarred sauce all the time, couldn’t just try this. It is so simple and so delicious 🙂

  15. Most delicious you’ve ever had? Well, that warrants a try on my part – this marinara is getting starred in my reader! 🙂

  16. A local Italian’s restaurant served one of the most wonderful marina sauces I’ve ever had and ever since then, I’ve always wanted to search for recipes to make my own. I’ll definitely try yours although this one does take a few hours to make!

    Thanks much!

  17. Delicious! I roasted frozen cherry tomatoes along with the garlic and onion. The sauce was thick and so flavorful. Thank you.