30 Minute Sheet Pan Marinara Sauce! Imagine making your own fresh marinara sauce…now imagine it taking less than an hour and done on a sheet pan!
It’s tomato season and I have an abundance of them! It pains me when I don’t use them up after spending months coaxing the plants to proliferate!
I am no gardner. Most plants start committing slow suicide right after I bring them home. But for some reason, tomato plants like me. Could be because I water and fertilize them? I mean that could be it, right?
At any rate, my two huge hybrid tomato plants are putting out the goods this year! Anyone else plant flowers around their tomato plants? Last year I did Bacopa and Poblanos! Flowers and veggies seem to get along just fine.
This is really more of a concept than a recipe but I’ll spell it out in the recipe card for you in case you cook like I garden :).
How to make 30 Minute Sheet Pan Marinara Sauce
Couple pounds of tomatoes. Look at those beauties! I can’t believe I grew them…me? The killer of all plants! I think I even killed a silk fig tree back in the 80’s…
I cut them up, tossed in a huge handful of garlic, a red pepper, some onion, salt and olive oil.
I roasted everything in a 400 degree oven for about 20-25 minutes. Just until the tomatoes were soft and the garlic and onion started to brown.
Sometimes homegrown tomatoes have thick skin. Like me! Maybe tomatoes grow like their gardeners? The more sensitive ones, raised by sensitive people don’t have thick skin? I don’t know…but mine always have thick skin. After you roast them, you can go through and pluck off the skink if you prefer. It makes for a smoother sauce.
I poured everything, including that wonderful juice in the bottom of the pan, into a pot and used my immersion blender to mix it up! (a regular blender or a food processor would work as well). I added a bit of dried basil and oregano. Tasted for more salt and added a few more teaspoons along with some fresh pepper.
Poured it into a few freezer containers, and I have healthy homemade marinara whenever I want it! Hey look…I grew those and made the sauce! Who knew?
If you added a bit of cream you could easily turn it into a Creamy Tomato Pasta. Simply sub the 2 cups of canned tomato sauce for your own marinara
Or toss in some Shrimp and Feta and make this beautiful Baked Shrimp Dish!
To home grown tomatoes!
Clink!
Kathi
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 or purple will work
- 1 red pepper, cored and sliced
- 1/2 teaspoon ground black pepper
- 2 teaspoons salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- more salt to taste
Instructions
- Preheat oven to 400 degrees
- Add tomatoes, garlic, onion, red pepper to large sheeet pan.
- Sprinkle with olive oil, salt and pepper.
- Bake for 20-25 minutes until the tomatoes are soft and the veggies are starting to brown.
- Let cool slightly. Remove skins of tomatoes if you prefer a smoother sauce.
- Pour entire mixture into either a blender, or pot and use an immersion blender. Add basil and oregano.
- Blend until desired consistency. Taste for seasoning. More salt? More pepper?
- Cool completely and pour into freezer safe containers.
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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Can’t wait to try this out.
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😊
Hi all Is this recipe for canning? Thanks
This is by far my favorite way to use an overflow of tomatoes. The flavor is amazing and so easy.
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.
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!
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!!
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!
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!
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.
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.
Thanks Susan – my friend caught that too and I fixed it! I need an editor! LOL!