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Roasted Tomato Marinara Sauce

Delicious, quick and easy roasted tomato marinara sauce, perfect for making in large batches and freezing in 1 or 2-cup portions to have lovely homemade marinara to use any time!
Course Main Course
Cuisine American, Canadian
Keyword big batch marinara sauce recipe, homemade marinara sauce recipe, roasted tomatoes recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 cups
Energy 172 kcal
Author Jennifer

Ingredients

  • 5 lbs fresh roma or 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

  1. 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.

  2. 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.
  3. 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.