My parents brought me a big bag of tomatoes from their garden. A week later, I had barely made a dent, but I couldn’t let them ruin! So, I decided to roast them and make a fresh marinara sauce. Why the strange color you ask? Because about half the tomatoes were yellow =). Feel free to use all red tomatoes instead. Either way, I’m sure it will be delicious. This is probably the simplest tomato marinara sauce you could make. It has a short list of ingredients, but roasting the tomatoes really helps to add another layer of flavor. Be sure you use really fresh, high-quality tomatoes. Trust me, it makes a huge difference. If you’re super ambitious, you could even can it ;). Enjoy!

Roasted Tomato Marinara Sauce
3 pounds fresh tomatoes, halved (I used a mixture of roma and yellow)
1/4 cup extra-virgin olive oil, divided
1/2 cup chopped onion
1/4 cup garlic powder
2 tbsp basil, chiffonade (or 1 tsp dried basil)
2 tbsp parsley, chopped (or 1 tsp dried parsley)
1 tsp salt
1 tsp crushed red pepper flakes
1 tbsp sugar

1. Preheat the oven to 400 degrees F.
2. Toss the tomato halves with 2 tablespoons olive oil. Transfer to parchment lined baking sheet and roast in the oven for 40 to 50 minutes, until soft and tomatoes have released their juices (edges will just barely be starting to brown).
3. In a large skillet, heat the remaining 2 tbsp olive oil and saute the onions until soft, about 5 minutes.
Add the oven roasted tomatoes, garlic, basil, parsley, salt, sugar, and red pepper flakes.  Let simmer for about 10 minutes. If you want a smoother sauce, process in food processor.

*adapted from TLC

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Categories: Main Dish, Side Dish

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