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.
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.
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 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
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
Preheat oven to 375 degrees
On a cookie sheet, toss the halved tomatoes and garlic cloves in olive oil.
Tuck the fresh basil and oregano under and in between the tomatoes to prevent them from burning.
Season with salt and pepper and roast at 375 degrees for 45 minutes or until tomatoes are soft and slightly browned.
Cool the roasted tomatoes slightly, then add to a food processor and pulse until desired consistency.