You won’t believe how easy and awesome this Roasted Tomato Marinara Sauce is and you will not want to buy from the store again. It’s also a good way of using those tomatoes you have so many of from your garden. You can put it on top of pasta, use it as a dipping sauce or anything you would use marinara sauce for.
I’m lucky that my co-workers and neighbors have green thumbs as mine are pitch black, I manage to kill everything I try to grow. They always give me tomatoes in the summer and I love them more than any veggies in the world. It’s my soulmate veggie. Especially, when they are fresh and you roast them, they become sweet and so delish. For this Roasted Tomatoes Marinara Sauce, I used mostly plum tomatoes but there was one huge one, I think it’s beef tomato and a few cherry tomatoes. So, I mixed all of them up. I figured what the heck, they are all tomatoes anyways. They should be friends. I wouldn’t use all cherry though, otherwise you’ll end up having to peel a bunch after roasting them.
If you like tomatoes, here are a couple recipes with tomatoes that you may want try.
Caprese Salad with Balsamic Reduction
Let’s cook some food!
Preheat the oven to 400 F.
Cut tomatoes in half. If you mix in cherry tomatoes, roast them whole because they are small. Place them on the baking sheet face up. Add garlic cloves. Drizzle with olive oil, salt and pepper. Bake for about 20-30 minutes, then remove garlic cloves. Be careful not to burn them.
Place the tomatoes back in the oven for 30 more minutes, until the edges start turning brown.
Let the roasted tomatoes sit and cool about 5 minutes, peel the skin off.
Place roasted tomatoes, garlic, fresh basil into a food processor.
Blend until smooth. Taste to see if it needs more salt or pepper.
Mine needed a little more salt.
Store in a tight container or mason jar in the fridge for up to 3-4 days. Serve on top of pasta or dipping sauce or anything that needs marinara sauce.
That wasn’t too bad, wasn’t it? I hope you give this homemade Roasted Tomato Marinara Sauce a try, the recipe card is below.
- 8-10 medium tomatoes
- 8-10 garlic cloves
- 20 fresh basil leaves
- salt, pepper to taste
- olive oil
- Preheat the oven to 400 F.
- Cut tomatoes in half. Place them on the baking sheet face up. Add garlic cloves. Drizzle with olive oil, salt and pepper.
- Bake for about 20-30 minutes, then remove garlic cloves. Be careful not to burn them.
- Place the tomatoes back in the oven for 30 more minutes, until the edges start turning brown.
- Let the roasted tomatoes sit and cool about 5 minutes, peel the skin off.
- Place roasted tomatoes, garlic, fresh basil into a food processor. Blend until smooth. Taste to see if it needs more salt or pepper.
- Store in a tight container or mason jar in the fridge for up to 3-4 days. Serve on top of pasta or dipping sauce or anything that needs marinara sauce.
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