Roasted Tomato Marinara Sauce

Name: Roasted Tomato Marinara Sauce
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 2 cups
Ingredients: 2 pounds roma tomatoes; 1 onion; 2 tablespoons olive oil; 4 tablespoons balsamic vinegar; 1 whole head garlic; ¼ cup fresh basil leaves; salt and pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings
2 cups
Calories
68 kcal
Course
Main Course
Cuisine
Italian

Roasted Tomato Marinara Sauce

Opal Moore

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Tired of using those bland jars of spaghetti sauce? This homemade roasted tomato marinara sauce is packed with more flavor than those store-bought jars.

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Ingredients

Servings

2 pounds roma tomatoes
1 onion peeled and quartered
2 tablespoons olive oil
4 tablespoons balsamic vinegar divided
1 whole head garlic
¼ cup fresh basil leaves lightly packed
salt and pepper

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Instructions

Preheat your oven to 425 and line a large baking sheet with foil (it will help keep the tomatoes from sticking to the pan).
Add the tomatoes and onion to the pan and drizzle over 1.5 tablespoons olive oil along with the balsamic vinegar. Sprinkle generously with salt and pepper and toss to combine.
Slice the top off the head of garlic, making sure to leave it intact.
Drizzle the remaining half tablespoon of olive oil over the garlic and wrap it tightly in foil.
Place the garlic cut side up on the baking sheet.
Roast for 35 minutes, or until the tomatoes are caramelized and the onions are golden brown.
Remove the garlic from the foil and squeeze out the cloves-- be careful, it will be hot!
Add the garlic cloves to a food processor, along with the roasted tomatoes, roasted onion, remaining two tablespoons balsamic vinegar, and fresh basil.
Puree to your desired consistency and season with salt and pepper to taste.
Store the marinara sauce in an airtight container in the fridge for up to five days or in an airtight container in the freezer for up to three months.

Notes

I’m using roma tomatoes but you could also use heirloom-- just avoid varieties with a bunch of seeds as they tend to be more watery.
Onion and garlic add delicious flavor to the marinara sauce!
Olive oil helps the tomatoes caramelize without burning.
Balsamic vinegar enhances the sweetness and acidity in the tomatoes.
Basil is my favorite herb to use in marinara sauce-- it really makes a difference! You could also add 1 teaspoon fresh thyme if you’d like.

Nutrition Information

Show Details

Serving 1/4 cup sauce Calories 68kcal (3%) Carbohydrates 8g (3%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Sodium 46mg (2%) Fiber 2g (8%) Sugar 5g (10%)