Roasted Marinara
We all love easy meal prep and Roasted Marinara is so far the easiest sauce I’ve ever played with. A few minutes of prep, bake it in the oven, and a few minutes to puree it and you have a sauce ready to go!
This Roasted Marinara sauce is also so versatile you can use it as spaghetti sauce or pizza sauce. All you need to do is amend the seasoning. Add a little more garlic and thin it out and you have spaghetti sauce. Add a little rosemary and extra basil and let it thicken, you have a pizza sauce!
A potential challenge with this recipe is the consistence of the sauce you may get. With the natural variability of the liquid in any said tomato, one time you may get a thicker sauce, and the next time you make it may be thinner as your tomatoes were more hydrated. It’s part of the nature of cooking with fresh ingredients, but something to beware of.
My personal preference with this sauce is to use it on pasta or spaghetti squash. When I do this, I add a little extra garlic and basil to the base recipe.
If I am using it the same night I will just add it right into my cooked meats to do a quick reheat and serve. If I am putting it in the fridge for use later in the week, I usually have to add a bit of water when I reheat it.
Roasted Marinara Sauce
Ingredients
- 3 pounds Tomatoes See Notes
- 1 large Onion quartered
- 5 large Garlic Cloves adjust to preference
- 2 tbsp Olive Oil
- 1 tbsp Basil Leaves
- Salt and pepper
Instructions
- Wash and stem the small tomatoes or wash and halve the larger tomatoes. Place in a single layer in a 9×13″ baking dish.
- Add the quartered onions and peeled garlic cloves and drizzle with olive oil and season with salt.
- Roast at 425 for 30-40 minutes; for a thicker sauce, cook longer and stir occasionally to keep from burning. The tomatoes and onions will look wrinkled, roasted, and slightly charred.
- Remove the pan from the oven and set on the counter to cool for 10-15 minutes.
- Scoop the tomato mixture into the bowl of a blender or food processor; add the basil leaves. Puree until it reaches the desired consistency. Add the reserved juice and pulse until thoroughly combined. Check seasoning and add salt or pepper as needed..
- Serve immediately as pasta or pizza sauce or freeze in plastic containers or bags for later use.
Notes