Roasted Fresh Tomato Marinara

Roasted Fresh Tomato Marinara

We are so used to grabbing marinara sauce out of a jar (myself included), that I don't think many even realize how simple it is to make at home. Me and my family often visit Lake Geneva, Wisconsin for quick getaways and love visiting farmer's markets. On this day I found 5+ pounds of overripe tomatoes that they were selling for $5.00. I couldn't pass it up! I roasted the tomatoes and turned it into this delicious Roasted Fresh Tomato Marinara that can be tossed with spaghetti, topped on simple grilled chicken, fish or vegetables and so much more. And if you know how to can food, make your own batches of fresh marinara enough for the entire year! Who has that eating on a budget can't be fabulous? This Roasted Fresh Tomato Marinara is as good as any you will find at pricey farm-to-table restaurants!

  • 5 lbs farm-fresh red tomatoes
  • Olive oil
  • 2 tablespoons dried Italian seasoning
  • 2 teaspoons kosher salt
  • For the marinara:
  • 3 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3-4 cloves of garlic, chopped
  • 2 teaspoons dried Italian seasoning
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon red chili flakes
  • 5-6 cups crushed roasted tomatoes with sauce
  • 2 tablespoons granulated sugar
  • 1 cup fresh basil, roughly chopped

Heat the oven to 450 degrees. Take 2 cookie sheets and line them with foil. Take the farm-fresh tomatoes and cut in halves. Place the tomatoes on the sheets, drizzle with olive oi and nicely coating them. Sprinkle with salt and dried Italian seasoning and toss. Roast in the oven, uncovered for about 1 hour.

After the tomatoes have finished roasting, let them cool for about 10 minutes. Then with tongs or your hands, peel away the tomato skins and place the tomatoes in a bowl with all their juices.

Once you have peeled all the roasted tomatoes, discard of the skins and take the juices left over on the sheet pans and add them into the bowl of tomatoes, With your hand or a potato masher, mash the tomatoes in the bowl.

Heat a pot or dutch oven to medium heat with olive oil. Add the diced onions and garlic and saute for about 2 minutes. Then, add the seasonings and stir. Add the fresh crushed roasted tomatoes, stir and simmer for about 30 minutes on low-medium heat.

After simmering for 30 minutes or more, add the sugar and taste for seasonings. Add more salt if needed, about 1/2 teaspoon. Simmer for another 20 minutes on low heat. Right before serving add the chopped basil, stir and serve.

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