Roasted Tomato Marinara Sauce
Easy Roasted Marinara Sauce if packed with balsamic-roasted Roma tomatoes, onion and garlic blended into a delicious sauce. It's perfect over pasta or zucchini noodles, on pizza, for dipping and so much more!
Servings: 5 ½-cup servings (total yield: 2 ½ cups)
Calories: 94kcal
Ingredients
- 2 pounds roma tomatoes rinsed, cored and halved
- 1 medium-large yellow onion peeled and quartered
- 1.5 tablespoons olive oil
- 4 tablespoons balsamic vinegar divided
- 1 large head garlic left intact
- ¼ cup fresh basil leaves lightly packed
- kosher salt
- freshly ground black pepper
- olive oil spray
Instructions
- Preheat oven to 425 degrees F. Line a large rimmed baking sheet with foil and spray with non-stick cooking spray.
- Slice the top off the head of garlic, making sure to leave it intact. Place garlic head on a piece of foil large enough to enclose it. Drizzle 1 ½ teaspoons of olive oil over the top of the garlic and wrap it tightly in the foil. Place the garlic cut side up on the baking sheet.
- Add the tomatoes and onion to the pan. Spritz with olive oil spray and drizzle over 1 tablespoon of the olive oil along with 2 tablespoons of the balsamic vinegar. Sprinkle generously with salt and pepper and toss to combine.
- 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 into the bowl of a food processor -- be careful, it will be hot!
- Add 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
Variations
Add some red pepper flakes. If you like a touch of spicy flavor, add some red pepper flakes to the finished fresh tomato sauce.
Use other fresh herbs. The fresh basil is perfect but you can also add other herbs like fresh thyme, rosemary, or Italian parsley (or a combination).
Using a large roasting pan. If you don't have a large rimmed baking sheet, a roasting pan or baking dish can be substituted.
How to Store
Store the marinara sauce in an airtight container (a quart Mason jar works great) in the refrigerator for up to 4 days or in an freezer-safe airtight container or freezer bags in the freezer for up to 3 months. Thaw in the refrigerator and reheat to use.
Nutrition
Calories: 94kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 13mg | Potassium: 494mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1575IU | Vitamin C: 27mg | Calcium: 32mg | Iron: 1mg