Garden Fresh Roasted Tomato Marinara
This roasted tomato marinara is one of my favorite ways to turn fresh tomatoes into something we can enjoy long after tomato season is over.
Servings: 5 cups
Calories: 121kcal
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Equipment
Ingredients
- 10 Cups Tomatoes about 4 pounds
- 1 Medium Onion
- 1 Medium Head Garlic
- ½ Cup Fresh Basil or 1–2 tablespoons dried basil
- ¼ Cup Fresh Oregano or 1–2 tablespoons dried oregano
- 2 Tablespoons Olive Oil
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
Instructions
- Heat the oven to 400°F.
- Leave cherry tomatoes whole. If using larger tomatoes, quarter them. Quarter the onion and separate the garlic into individual cloves.10 Cups Tomatoes, 1 Medium Onion, 1 Medium Head Garlic
- Arrange everything on the pan. Spread the tomatoes, onion, garlic, basil, and oregano evenly over a half-sheet pan.½ Cup Fresh Basil, ¼ Cup Fresh Oregano
- Drizzle the olive oil over the vegetables and sprinkle with salt and pepper.2 Tablespoons Olive Oil, ½ Teaspoon Salt, ¼ Teaspoon Black Pepper
- Roast for 25–30 minutes, checking after 25 minutes. The tomatoes should be significantly reduced and lightly browned around the edges without being burned.
- Transfer the roasted vegetables and their juices to a blender or food processor. Blend until smooth, or pulse a few times for a chunkier sauce.
- Serve or store. Serve the marinara warm or allow it to cool before refrigerating or freezing.
Nutrition
Calories: 121kcal | Carbohydrates: 16g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 168mg | Potassium: 785mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2651IU | Vitamin C: 43mg | Calcium: 79mg | Iron: 2mg