My 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
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.
- 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!
I served cheese tortellini with the left over sauce later in the week