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There’s nothing that I look forward to more in the summer than tomato season! Yes! That’s because I can make (and can!) this amazing Homemade Roasted Tomato Marinara Sauce! I can’t wait to show you how it’s done!
First, you’re going to need some amazing and fresh tomatoes! Meaty tomatoes, like Roma, work best. I happened to have some very meaty canning tomatoes and they work just fine as well.
I got a great deal on these tomatoes from my friend who runs a farm stand nearby, straight from the Amish produce market….woot!! The tomatoes in my garden aren’t ready yet!
After giving the tomatoes a good washing, assemble your ingredients and supplies.
*Small bowl for tomato seeds
Whole cloves garlic
Salt and pepper
After slicing your tomatoes in half, I recommend using your thumb to remove the seeds. Let the seeds drop into a small bowl, and then put your halves on your cutting board to slice.
I’ve got a few canning jars lined up here, my plan is to can this sauce as soon as it’s finished. Don’t worry, I’ll show you how to do that as well!
Slicing your tomatoes into 6ths works nicely, as it gives the tomatoes enough flesh to roast evenly. The tomatoes will shrink considerably so don’t worry about loading up your cookie sheet.
By now, your kitchen will be smelling so wonderful! My family members were coming down the stairs, asking what I was cooking! They couldn’t wait until dinner time!
Once everything is assembled, just put your pan in the oven and roast at 425 degrees for about an hour, turning about half-way through.
See how much the tomatoes shrink?
Once your amazing roasted tomatoes are done cooking, let your sauce cool.
Then put everything on your pan into a blender and pulse to desired consistency. You could use an immersion blender as well.
My family eats a lot of marinara sauce, so I made several batches and canned my sauce. It’s processed in the same way as canning tomatoes!
Yummo! So simple, delicious and nutritious!
Roasted Tomato Marinara Sauce
- 5 # fresh meaty tomatoes, like Roma
- 4 cloves garlic, peeled and sliced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 tsp dried oregano leaves
- 2 tsp dried basil leaves
- 1 tsp fine salt
Cut and de-seed all tomatoes, slicing into 1/6 slices and place on roasting pan.
Peel and slice garlic, distribute evenly over tomatoes.
Spread olive oil and balsamic vinegar evenly over tomatoes.
Sprinkle oregano, basil, salt and pepper evenly.
Put pan in oven pre-heated to 425 degrees and roast for 60 minutes, turning tomatoes half way.
This recipe for Homemade Roasted Tomato Marinara Sauce was inspired by a recipe on Seasons and Suppers!