I never realized it could be so easy to make your own homemade marinara sauce. When you have a garden (or friend’s garden) full of summer tomatoes, make this sauce and freeze some for winter!
- 8 medium/ large tomatoes or 16 roma tomatoes or a combination
- 1 medium onion, quartered
- 3-4 garlic cloves, peeled (you can use frozen or jarred garlic too)
- olive oil
- sea salt, ground pepper
- basil leaves
- Optional: Roasted red peppers, green bell peppers, jalapenos, etc. Add other herbs like rosemary, oregano, etc.
Start by washing and coring the tomatoes. Lay tomatoes (and any other peppers or veggies) in a single layer in a large baking/ casserole dish. Add the quartered onions and peeled garlic cloves in spaces between the tomatoes. Drizzle with olive oil and season generously with salt & pepper.
Roast for about 35 minutes. The tomatoes will break down and look wrinkled, and slightly charred. For a thicker sauce, cook longer and stir occasionally to keep from burning. Remove the pans from the oven and set on the counter to cool for 10-15 minutes.
Using a slotted spoon or similar, scoop the tomato mixture into the bowl of a blender or food processor.
Keep the juices left in your baking dish, you might need them.
Add in desired amount of basil leaves on top.
Puree until it reaches the desired consistency.
If your sauce seems too thick, add in the reserved juices from baking dish, puree again. Taste .. Season with additional salt, if needed. (You could also add 1-2 TBS tomato paste if you need to thicken your sauce.)
Serve with pasta or even use as a pizza sauce! If you double the batch or have leftovers, you can put in a plastic freezer bag or mason jar (leave an inch or 2 of room at top of jar for expansion) and freeze for later use. Or if you plan to use within a few days, pour into a jar and refrigerate.
Recipe adapted from http://www.frugallivingnw.com