Okay friends, this is the best and easiest marinara sauce ever and it's all prepared with fresh garden ingredients in less than an hour!
With summer's harvest yielding gorgeous tomatoes, this couldn't be an easier way to maximize the season's best flavors with very little effort.
Start with fresh ripe tomatoes, onions, garlic cloves and a few sprigs of fresh basil, drizzle with grapeseed or olive oil and sprinkle with salt. Pop this into the oven to roast and there you go!
I strained the majority of juices to create a thicker sauce and then blended it on a low setting for a few pulses (this could also be done in a food processor) to get the desired consistency.
Your marinara sauce will make for fast meals to deck ravioli, pizza crusts, pastas, chicken parmesan - you name it.
I bagged mine into freezer bags in the portions that I will use for upcoming dinners then froze the bags for storage.
This is a basic, easy recipe for fresh marinara sauce but you could easily add in other items to enhance your marinara such as zucchini, olives, sausage, red wine or other spices. I prefer to make mine basic so it will be versatile enough to morph into a variety of future recipes and then add the items upon preparation.
I tried using Wildtree's Basil Pesto Grapeseed Oil to add a distinctive flavor of sweet basil and garlic and it turned out divine!
The Easiest Roasted Fresh Marinara Sauce
8 cups of cherry tomatoes or about 24 medium tomatoes, whole (no need to cut or chop) - I used 2 13x9 inch pans and just lined each pan with tomatoes
2 medium onions, quartered
8-10 garlic cloves, peeled
A few sprigs of fresh basil
1. Line two 13x9 inch pans with tomatoes, onions, garlic and basil leaves. Drizzle with grapeseed or olive oil and sprinkle with salt.
2. Roast for 30-40 minutes in a 425 degree oven. (Your home will smell amazing during this process!)
3. Let cool for at least 10 minutes. At this point I lifted the vegetables out with a slotted spoon and placed them into a blender but you could also use a colander to drain.
4. Blend in a blender or food processor until the sauce has reached your desired consistency. I prefer mine with a little bit of chunky evidence vs. super smooth, but it is also personal preference. Salt to taste.
5. You can either use the sauce immediately or let cool completely and prepare to freeze.