30 Minute Sheet Pan Marinara Sauce – Easy to make with fresh tomatoes (all varieties), garlic, onion, bell pepper and seasoning. Whether you have an abundance of tomatoes in your garden or just want a fresh and healthy homemade marinara, this recipe is for you.
This homemade marinara sauce is so full of fresh tomato flavors! Easily double or triple this recipe. Freezer friendly and so healthy.
Ingredients for Homemade Roasted Marinara Sauce –
- 3 pounds tomatoes – any variety, any size. We used storebought ‘on the vine’ tomatoes. Home grown would be great!
- Red Bell Pepper – we love how this deepens the flavor of the sauce but can be omitted easily if you prefer.
- Onions – yellow, white or sweet.
- Garlic – whole large cloves.
- Olive oil
- Salt and Pepper
- Italian Seasoning
Simply core your tomatoes and cut in half. Rough chop the onions and leave the garlic in whole cloves. Drizzle with Olive Oil, salt and pepper.
Roast at 400 degrees for about 30 minutes or until the skins are blistered and the onion tender.
Once the tomatoes are perfectly roasted you will want them to cool slightly. The skins will come off very easily at that point.
How to puree roasted tomatoes for Easy Homemade Marinara Sauce –
- We used our Nutri Bullet blender. We use this a lot in our kitchens. It’s not bulky, easy to use and easy to clean up!
- Alternatively – you can add the roasted tomatoes to a large pot and use an immersion blender. Another tool we love.
- A food processor will work as well. They are powerful so you will want to be sure you don’t over pulse.
THE JUICE IN THE PAN – How much? How little? My tomatoes extracted a great deal of juice. I used about 1/2 cup. This is a personal preference and up to you depending on how thick you like your sauce.
PRO TIP – sauce to thin? Add several tablespoons of tomato paste.
How to store Sheet Pan Roasted Marinara Sauce –
- Store for up to 4 days in the refrigerator.
- Freeze in freezer bags for up to 3 months.
You will be glad you have this on rushed night dinners!
This sauce pairs perfectly with a little cream. Add about 1/4 – 1/3 of a cup for Creamy Tomato Pasta!
A few more reciepes to use this delish homemade tomato sauce –
- Chicken Parmesan Meatballs in Creamy Tomato Sauce
- One Pan Tomato and Orzo
- Chicken in Tomato Sauce
- Fish in Tomato Sauce
- Shrimp and Pasta in Tomato Cream Sauce
LET’S EAT!
Kathi and Rachel
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30 Minute Oven Roasted Marinara Sauce
Ingredients
- 3 pounds tomatoes, cored and cut in half any tomato will work
- 2 tablespoons olive oil
- 1 large head of garlic about 10 cloves
- 1 large onion, sliced white, yellow, sweet or purple
- 1 red pepper, cored and sliced
- 1/2 teaspoon ground black pepper
- 2 teaspoons salt
- 2 teaspoons Italian Seasoning
- more salt to taste
Instructions
- Preheat oven to 400 degrees
- Add tomatoes, garlic, onion, red pepper to large sheet pan. Add olive oil, salt and pepper. Toss well and arrange tomatoes cut side down on sheet pan.
- Bake for 30 minutes until the tomatoes are soft and the peels are blistered and cracks.
- Remove from oven. Let cool slightly. Remove skins of tomatoes.
- Add tomatoes, onions, bell peppe, garlic and italian seasoning to blender leaving the drippings in the pan. Measure about 1/2 cup of the tomato drippings. Add to the blender. Blend until smooth. Add more drippings if desired.
- Taste for seasoning. More salt, pepper?
- Cool completely and pour into freezer safe containers. Refrigerate for up to 4 days or freeze for up to 3 months.
Notes
Nutrition
Here’s some of the items we used to make this recipe- we only recommend items we really know and use on a regular basis!
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Vanessa says
Thanks for sharing! Does it keep long ?
Kathi & Rachel says
It freezes really well! Keep it in the fridge for up to 5 days then freeze.
Suzanne says
This looks so good! What a great combination of flavors!
Karen says
Great recipe! Easy and used all my fresh garden goodness! Love it!
Angela says
Can’t wait to try this out.
Marilyn Stevens says
I love making this sauce with my abundance of tomatoes. Super simple & tastes great!! I use it as a base in so many of my dishes. Lasagne, tomato soup, zucchini boats, just to name a few. I’m not going to lie, it tastes pretty good by the spoonful too, lol😊
Sherry says
Hi all Is this recipe for canning? Thanks
Amy says
This is by far my favorite way to use an overflow of tomatoes. The flavor is amazing and so easy.
Darleen says
Pour sauce in gallon size zip lock and freeze flat in the deep freeze. After they are c=frozen they stack flat or upright depending on your freezer space.
Dianna says
I used a similar recipe this past fall to use up my cherry tomatoes and regular tomatoes at the end of the season. Instead of oregano, I added a little dried rosemary to the sheet pan. I added the fresh basil before blending. I was eating this by the spoonful, it was so good! I cooked mine at around 350 but at 400 you would probably get a deeper roasted flavor. I highly recommend this recipe and just wish I knew how easy it was years ago. It is especially good when using those sweet cherry tomatoes that you get overwhelmed with during the growing season. I used the orange Sungold variety with a very high brix scale so it was almost like candy!!…lol!
Jill Mclauchlin says
Today is my first time making marinara sauce. The recipe was super easy and roasting the tomatoes gave it a very robust flavor. I used a mix of cherry tomatoes, including sun gold, and medium size. I will certainly use it again. I have several jars ready to freeze. I’ll certainly tru rosemary next time. We have an abundance of tomatoes this year. We desperately need rain so I’m hoping they’ll survive this drought. Enjoy the fruits of your labor!!
Christina says
Sheet pan Marinara Sauce??? I’ve never heard of that but it’s genius! I can’t wait to make this when it’s a bit cooler outside! Great job!
Kathi @ LaughingSpatula.com says
Thank you Christina! I hope you get a chance to try it. I’ve got 2 containers in the freezer left that I’m gonna make soup and cream tomato sauce with!
Jina Parker says
I never heard of this kind of recipe before! But it looks yummy! I am gonna make it at home. But I don’t identify what is oregano? Can you please tell me what it is.
Susan says
The recipe sounds good, but in the ingredients list you have “basis” instead of what I suspect should be “basil”. Thought you might like to know.
Kathi @ LaughingSpatula.com says
Thanks Susan – my friend caught that too and I fixed it! I need an editor! LOL!