30 Minute Sheet Pan Marinara Sauce! Doesn’t get easier or fresher than this!
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!
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 LOL!
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!
30 Minute Oven Roasted Marinara Sauce
A super quick and easy homemade Marinara!
- 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
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.