Roasted Garlic & Tomato Marinara Sauce

August 29, 2016

Roasted Garlic & Tomato Marinara Sauce. Vegan & Gluten Free. Garden Harvest | DIY | Healthy Recipes | Clean Eating

It’s one of my favorite times of the year!    It’s tomato season!

Every year, I plant loads of tomatoes, all kinds of tomatoes!    The first tomatoes to harvest are usually my Sungold tomatoes (one of my very favorite cherry tomatoes.)   Every year, we have bowls and bowls of cherry tomatoes , more than what we know what to do with.   For all the extra tomatoes, this is my go-to recipe.   It’s quick, it’s easy and you can use up all those tomatoes without a lot of effort.

 Roasted Garlic & Tomato Marinara Sauce is one of my favorite recipes for this time of year when we have access to beautiful, fresh tomatoes. This is my go-to recipe for creating an easy and delicious sauce that you can eat now or preserve or freeze for later. Vegan & Gluten Free.

 You’ll notice that the recipe calls for cherry and paste tomatoes.   There’s not a lot of water in these types of tomatoes so they create a nice, thick, rich sauce.  You could absolutely substitute with other types of tomatoes.  I do it all time!   Just keep in mind, that depending on the type of tomatoes you use, your sauce might not be as thick without cooking it down or adding tomato paste.

 

 

Roasted Garlic & Tomato Marinara Sauce is one of my favorite recipes for this time of year when we have access to beautiful, fresh tomatoes. This is my go-to recipe for creating an easy and delicious sauce that you can eat now or preserve or freeze for later. Vegan & Gluten Free.

 

The recipe I’m sharing with you today is my basic version of Roasted Garlic & Tomato Marinara. Depending on what I have in the house or coming out of my garden, I often add onions and peppers to my sauce.  Just roast them along with your tomatoes, garlic and herbs.

 

Ways to Use Roasted Garlic & Tomato Marinara Sauce

  • over pasta

  • over zucchini noodles (hot or cold)

  • as a chili starter (especially good when you roast onions and peppers in the sauce)

  • as pizza sauce

  • added to soup

  • add vegetable broth to your marinara sauce and you now have a roasted tomato soup

  • can or freeze it for later use

Roasted Garlic & Tomato Marinara Sauce is one of my favorite recipes for this time of year when we have access to beautiful, fresh tomatoes. This is my go-to recipe for creatng an easy and delicious sauce that you can eat now or preserve or freeze for later. Vegan & Gluten Free. Healthy Recipes | Clean Eating | Preserving

Roasted Garlic & Tomato Marinara

Ingredients:

8 cups cherry & paste tomatoes, halved

2 tbsp olive oil

12 leaves fresh basil

2 sprigs fresh oregano

4-5 cloves of fresh garlic, whole

salt & pepper to taste

 

Instructions:

  1. Preheat oven to 375 degrees

  2. On a cookie sheet, toss the halved tomatoes and garlic cloves in olive oil.

  3. Tuck the fresh basil and oregano under and in between the tomatoes to prevent them from burning.

  4. Season with salt and pepper and roast at 375 degrees for 45 minutes or until tomatoes are soft and slightly browned.

  5. Cool the roasted tomatoes slightly, then add to a food processor and pulse until desired consistency.

 Enjoy!

Jen

Print Recipe
Roasted Garlic & Tomato Marinara Sauce
Roasted Garlic & Tomato Marinara Sauce is one of my favorite recipes for this time of year when we have access to beautiful, fresh tomatoes. This is my go-to recipe for creatng an easy and delicious sauce that you can eat now or preserve or freeze for later. Vegan & Gluten Free. Healthy Recipes | Clean Eating | Preserving
Prep Time 5-10 minutes
Cook Time 45 minutes
Servings
Prep Time 5-10 minutes
Cook Time 45 minutes
Servings
Roasted Garlic & Tomato Marinara Sauce is one of my favorite recipes for this time of year when we have access to beautiful, fresh tomatoes. This is my go-to recipe for creatng an easy and delicious sauce that you can eat now or preserve or freeze for later. Vegan & Gluten Free. Healthy Recipes | Clean Eating | Preserving
Instructions
  1. Preheat the oven to 375 degrees.
  2. On a cookie sheet, toss the halved cherry & paste tomatoes and whole garlic cloves with olive oil.
  3. Tuck the fresh basil and oregano underneath and in between the tomatoes to prevent them from burning.
  4. Season with salt and pepper to taste and roast for 45 minutes at 375 degrees. or until tomatoes are soft and slightly browned.
  5. Cool the roasted tomatoes slightly, then pulse in a food processor until the desired consistency.
Recipe Notes

For variation,  add peppers and onions and roast them along with the tomatoes and garlic.   This makes a wonderful chili starter!

Add vegetable broth to your soup and you now how roasted tomato soup!

Recipe by Jen @ www.myhealthyhomemadelife.com

 

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9 Comments

  • Reply Michele McGlone August 29, 2016 at 1:49 pm looks and sounds delicious and simple1 can't wait to try.
    • Reply admin August 29, 2016 at 3:45 pm It's very simple, Michele! In the middle of canning season, a nice simple, delicious recipe is a wonderful thing! :) Hope you enjoy it!
      • Reply Michele McGlone August 30, 2016 at 10:39 am made it last night! It was beautiful and delicious! A great way to use up some tomatoes that were piling up!
        • Reply admin August 31, 2016 at 11:58 am I'm so glad, Michele! :)
  • Reply yvette March 8, 2017 at 8:21 pm This looks so delicious! And your photos of the dish is really pretty too. Mmm... I'm going to be trying this one out later this week!
    • Reply Jen March 9, 2017 at 8:02 am Thank you, Yvette! It's one of my favorite recipes! :) I hope you enjoy it!
  • Reply Last Minute DIY Gift Ideas - My Healthy Homemade Life April 14, 2017 at 7:29 am […] year I have some Husk Cherry Jam, Jalapeno Jam, Roasted Garlic & Tomato Marinara Sauce and a spicy salsa to share. I had also picked up some unusual jam flavors at a craft fair over the […]
  • Reply Aarti Kamath April 22, 2017 at 11:53 am I am a vegetarian! Such reads make me feel fab! Everything on your post looks so colorful and inviting!.. Thanks a ton for this! I am pinning it :)
    • Reply Jen April 22, 2017 at 12:13 pm I'm so glad to hear that, Aarti! Thanks for commenting!

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