I started making a roasted tomato marinara sauce this summer and it has been a hit with my family! I like to make a large batch of it so I can enjoy it fresh, and have some in the freezer for the winter. Every time I make this recipe, the flavour is a little different! The blend of tomatoes and choice of herbs is a great way to switch up the taste.
I make sure I have about 20 tomatoes when making this recipe – but you can make it with more or less! I use a mix of regular, Italian and cherry tomatoes… whatever I have ready from the garden!
The first step is to roast your tomatoes. Halve the tomatoes and place them cut side up on a baking sheet. Drizzle with oil and add salt and pepper. Roast at 350F for about 20-30 mins.
While the tomatoes are roasting, sauté a chopped onion and 2 cloves of garlic in a saucepan. Once the tomatoes are roasted, add them to the sauce pan. Add a handful of chopped herbs (I used basil, oregano and parsley). Depending on how juicy your tomatoes are, you may need to add a little bit of water or broth. I start with about 1/2 cup. Simmer on the stove for about 15 mins. Using an immersion blender, blend the sauce, and add more water or broth (if needed) to reach your desired consistency. Add salt and pepper to taste. Enjoy!
Note: store the sauce in the fridge and enjoy within a few days. You can also freeze this sauce. I like to make large batches, and freeze in ziplock bags so it can be enjoyed through the winter months.
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