Roma tomatoes, roasted with garlic, herbs and spices, then blended in to this Roasted Tomato Marinara Sauce, perfect for freezing. No tomato peeling or canning required!
When I walked in the door recently with a 25 lb. box of roma tomatoes, my family thought I might just have lost my mind. As I slid the 5th and final batch of this Roasted Tomato Marinara Sauce in to the oven, I thought, just for a moment, that they might just be right ;)
Seriously though, how could I resist?. My box of roma tomatoes was only $7.99. For 25 lbs! I’d be crazy NOT to buy them! So I knew a lot of marinara sauce was in my immediate future, destined for the freezer so I could have delicious, homemade sauce all winter long.
I won’t lie. It’s a wee bit of a process when you start with 25 lbs. of tomatoes. But you don’t have to go all in if you don’t want to. The recipe below is written for starting with 5 lbs. of roma (or plum) tomatoes and yields 4 cups of finished marinara sauce.
This sauce makes the process super simple – no tomato peeling needed and it freezes beautifully so no need to jar and process. Simply package it up in 1 or 2-cup portions in freezer bags (laid flat for efficient storage), pop in to the freezer and you are all set.
Despite my whining above, this marinara is actually quite quick and easy to make and uses basic pantry items. There’s not an awful lot of hands-on time. Simply slice the tomatoes in half and toss in the pan. Toss in the garlic. Add some seasoning and olive oil and pop in to a hot oven for an hour, stirring once half way through cooking. Below is a quick “before and after cooking” photo.
Not sure how to use all your marinara sauce? I’ve list 10 Great Uses for Your Homemade Marinara Sauce below the recipe!
Cook’s Notes for Roasted Tomato Marinara Sauce
I like to make this marinara without adding butter or onion, as it keeps the sauce as basic as possible and I can always add those things to the dish I use the marinara in.
For an efficient way to make big batches, double the recipe and cook two pans at a time in the upper and lower third of your oven, rotating the pan position half way through cooking. Hopefully you have two large roasting pans to use (I sadly didn’t). If not, you can always do them one at a time.
You may find large pieces of tomato skin as you blend the sauce that you can remove if you like. I just leave them in and process them down to smaller sizes.
This sauce freezes beautifully. Simply portion into 1 or 2-cup freezer bags, seal and smooth flat, then freeze them all stacked up.
I noticed that each batch ended with a little bit more or less liquid left in the pan. If there was a lot, I scooped the tomatoes out of the pan with a slotted spoon, to leave most of it behind in the pan.
10 Great Uses For Your Homemade Marinara Sauce
- The obvious … for a quick dinner with any pasta. You don’t even need to thaw the marinara. Simply add frozen to a skillet and warm slowly over low heat, then add your cooked pasta. Add sauteed or roasted vegetables that need using up in your fridge for a heartier dish.
- Turn your basic marinara in to another sauce. Add cooked pancetta and chili flakes and make it Arrabbiata. Add butter and cream and make it a Pink Sauce. Add sauteed diced carrots, celery, onion and ground beef and make it a Quick Bolognese.
- Parmesan anything. As a topping for Chicken Parmesan or Eggplant Parmesan.
- As a filling for lasagna or a topping for meat or cheese filled cannelloni or pasta shells.
- Add some to any stew or ragout to give it an Italian spin.
- Use it as a pizza sauce!
- As a base for tomato or minestrone soup or other delicious soups.
- With eggs. Eggs in Purgatory or the Middle Eastern Shakshuka or to top a frittata or omelette.
- As a dip for cheese sticks or garlic bread.
- As a topping for meatballs subs.
- With fish or shrimp, like this Shrimp Marinara.
Roasted Tomato Marinara Sauce
Ingredients
- 5 lbs fresh roma/plum tomatoes
- 4 cloves garlic, peeled and cut in half lengthwise
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 2 tsp dried oregano leaves
- 2 tsp dried basil leaves
- 1 tsp fine salt
- Freshly ground black peppe
Instructions
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Preheat oven to 425 F.
Cut roma tomatoes in half lengthwise (no need to remove the stem bit). Place in a large roasting pan (mine is 11x16-inches and a couple of inches deep.) Scatter garlic over-top. Drizzle with olive oil and balsamic vinegar. Sprinkle with oregano, basil, salt and pepper. Toss with a large spoon to coat.
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Place in preheated oven for 60-70 minutes, stirring well half way through cooking. The mixture shouldn't dry out completely and some of the tomato skins will char slightly. Stirring well half way through ensures that nothing gets too dark. Allow to cool.
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Remove tomatoes from pan (if there is a lot of liquid in the pan, use a slotted spoon to remove, leaving most of the liquid behind). Blend in a food processor or use immersion blender to create a sauce with your desired chunkiness level. If I'm making a large batch, I tend to do a few smooth and leave a few chunkier.
Great flavour and texture. A taste of summer is now in the freezer for a cold winter night.
So glad to hear! I have a freezer full myself. It seems like a lot of work at the time, but it is so lovely to just grab a package all winter long :) Thanks!
There’s nothing better than a classic, homemade marinara! Your sauce looks absolutely mouthwatering!
Thanks so much, Laura :)
That. Photo. Oh my, that stopped me in my tracks! I mean that is the essence of summer tomatoes cooked down into sauce perfection. And yes! You had to bring all of the those gorgeous tomatoes home for that price. Loving this gorgeous sauce!
Thanks so much, Cathy. Those tomatoes made a beautiful, rich sauce!
Wow, 25 pounds of tomatoes?! You definitely made good use of them with this amazing looking sauce!
Thanks Sara and yes, it was a day’s work, but I’ll be thankful for it in January :)
If this sauce is crowding your cupboards Jennifer, feel free to unload some of it on me!!
I certainly have a lot of it, for sure :)
Omg I love love love the looks of this marinara. I’m sure the roasting makes this taste so wonderful. Great post!
Thanks so much, Sarah. And yes, it’s amazing what roasting does to a tomato :)
$7.99. For 25 lbs of roma tomatoes?! Pssh I would have bought that box too! That is SUCH a great deal! And this marinara is SUCH a FABULOUS way to use all those tomatoes! This marinara looks amazing, Jennifer! I could literally eat this by the spoonful! LOVE that you roasted the tomatoes! Cheers!
Thanks Cheyanne. Roasting is so easy and it really makes for a rich, tomato taste. Brings the best out of all those tomatoes :)
This sauce looks amazing! So jam packed with flavour!
Thanks Katrina :)
I love the way you think, Jennifer. No jars and stuff for me either. Definitely no tomato peeling! This is the perfect recipe and will somehow find the time to do this soon because there’s nothing better than homemade sauce in the winter months. Beautiful!
Thanks Robyn and yes, I’m not a fan of the canning this and the peeling thing, now that I think of it ;) Sometimes I’ll do those things if I need to, but if there’s a way not to do it, I’ll find it!
I love this recipe. Roasted tomatoes make a great sauce.
Thanks so much, Gerlinde :)
Perfect way to use up all those gorgeous summer tomatoes Jennifer! Looks delicious!
Thanks Mary Ann :)
I made homemade marinara the other day but wasn’t thrilled with the results. We have such a mis-match of tomatoes this year and I needed a way to use some of them up. I had mostly Roma tomatoes but even so, the color was orange instead of red – I should try your recipe next time. Love the addition of the balsamic. I don’t think you’re crazy – what a wonderful deal!
Thanks Tricia and yes, the romas make the most beautiful sauce, I think. Lovely colour and great rich flavour.