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
You can use any variety of tomatoes you like; hothouse, roma, beefsteak, cherry, or a mix. Larger tomatoes should be cut in half.
For a thicker sauce, add 1-2 cans of tomato paste.
If needed, add pasta water to thin to the desired consistency.