Roasted Tomato, Garlic, and Onion Marinara
Servings 8
Equipment
- Large pot
- Baking Sheet
- Large Dutch oven
- Immersion Blender
Ingredients
- 5-6 tomatoes fresh from the garden if you can
- ½ 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 to taste
- Sea salt and fresh cracked pepper to taste
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
- 10 oz Spaghetti or whatever pasta you desire, cooked per instructions
Instructions
- Preheat the oven to 375 degrees.
- Clean the tomatoes, remove the stems, and gently cut an X on the bottom of the tomatoes.
- Heat a large pot of water until boiling. Add the tomatoes and cook 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 foil. Sprinkle the onion chunks around the tomatoes. Place the garlic cloves inside the tomato halves, which 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, so the tomatoes stay juicy.
- Place the tomatoes in a large Dutch oven 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 with your pasta. Top with Parmesan cheese and more basil. Enjoy!