Roasted Heirloom Tomato and Herb Marinara
Servings 6
Equipment
- Baking Sheet
- Large Dutch oven
- Immersion Blender
Ingredients
- 15-17 miscellaneous heirloom tomatoes halved or quartered, depending on the size
- 6 cloves of garlic cut into slivers
- ½ sweet yellow onion cut into large chunks
- 1 tbsp fresh oregano leaves
- 1 tbsp olive oil
- Pinch of crushed red pepper flakes more if you want a spicy sauce
- 1 tsp fennel seeds crushed
- Sea salt and freshly cracked pepper to taste
- 1 15 oz can of tomato sauce
- 1 tsp red wine vinegar
- 3 tbsp fresh basil leaves chopped
- 1 tsp sugar if desired or needed
Instructions
- Preheat the oven to 350 degrees; coat a baking sheet with cooking spray.
- Halve or quarter the tomatoes, cut the onions, and slice the garlic into slivers.
- Spread the tomatoes, onions, and garlic all over the lined baking sheet. Slide the slivers of garlic into the tomato pieces to protect them from burning and to also infuse the tomatoes with garlic.
- Drizzle with olive oil over the top, then sprinkle with crushed red pepper flakes, crushed fennel seeds, and fresh oregano leaves, as well as sea salt and freshly cracked pepper; to taste; toss to coat.
- Place in the oven and roast for 30-40 minutes; or until vegetables are very soft and the tomatoes are still juicy. Remove from the oven and let cool.
- Spoon the tomatoes, onions, garlic, and juices into a small Dutch oven along with the tomato sauce then simmer covered for 1-2 hours, stirring occasionally.
- Using an immersion blender, blend the vegetables until smooth, making sure there are no chunks.
- Add the vinegar then taste. Add more sea salt and freshly cracked pepper, to taste. Add the fresh basil then mix until well combined. Side Note: If you desire a sweeter sauce, add a pinch of sugar. If you want a thinner sauce, add a little chicken or vegetable broth, to taste.
- Cook desired pasta in salted water, per instructions. Drain.
- Serve sauce tossed with your pasta then top with fresh basil and shaved Parmesan. Enjoy.