• Facebook
  • Instagram
  • Pinterest
  • Tumblr

A Gouda Life

Simple ingredients, delicious results. Step by step recipes for the home cook.

  • Home
  • Recipes
    • APPETIZERS & BEVERAGES
    • SOUP
    • DINNER
      • Seafood
      • Chicken/Pork
      • Air Fryer
      • Mexican
      • Pasta Recipes
      • Slow Cooker
      • Grilled
    • SIDE DISHES
      • Potatoes
      • Rice/Risotto
      • Vegetables/Salads
    • DESSERTS
    • BREAKFAST/BRUNCH
  • About A Gouda Life
  • Recipe Index
  • Some Gouda Times

Dinner Pasta Recipes

Roasted Tomato Marinara

  • Share19
  • Tweet
Jump to Recipe Print Recipe

Roasted Tomato Marinara ~ fresh, homemade pasta sauce with garden or farm stand tomatoes, garlic, onion, olive oil and basil. Ladle over your favorite pasta for a delicious comforting meal. 

Am I the only one wondering where the summer has gone? I can’t believe it’s almost Labor Day weekend, but I know it is because here in the Midwest we’re picking baskets of tomatoes almost daily. If you’re in the same boat or can’t pass a farm stand without buying a bushel of these red beauties, this recipe is for you.

Roasted Tomato Marinara pasta sauce is one of life’s simplest pleasures. Simple to make and roasting tomatoes (or any vegetable) intensifies their already delicious flavor. Isn’t it time you started hitting the sauce?

Roasted Tomato Marinara ~ homemade tomato sauce from fresh roasted tomatoes is easier and tastier than you think. Use over your favorite pasta.

Roasting the tomatoes is the secret to the best sauce. It reduces their juices, caramelizes them and concentrates their flavor.

Roasted Tomato Marinara ~ homemade tomato sauce from fresh roasted tomatoes is easier and tastier than you think. Use over your favorite pasta.

The tomatoes, onion and garlic are slathered in olive oil, seasoned with salt and pepper then oven roasted. Once everything cools, a few pulses in the blender along with some fresh basil and you have Roasted Tomato Marinara. It’s that simple.

what’s in Roasted Tomato Marinara:

12-15 Roma or San Marzano tomatoes
4 cloves of garlic
1 medium onion, rough chopped
1/4 cup of olive oil
sea salt and black pepper
1/2 cup fresh basil

Instructions:

Preheat the oven to 375 degrees then wash, quarter and core the tomatoes. Use your thumb to slide the seeds and goop from the inside the tomato (it’s okay if a little remains).

Roasted Tomato Marinara ~ homemade tomato sauce from fresh roasted tomatoes is easier and tastier than you think. Use over your favorite pasta.

Line the tomatoes on a baking sheet. I have two kinds of baking sheets: new-looking ones for baking cookies and battle-worn, stained sheets for roasting vegetables. I don’t know why, but I felt you needed to know that.

Rough chop one medium size onion and 4-5 cloves of garlic (depending on their size). Tuck the garlic cloves into the ‘pocket’ of the tomatoes to protect them from burning. This also allows the tomatoes to absorb all that yummy garlic flavor.

Drizzle the olive oil over the tomatoes and garlic then season with salt and pepper and load them into the oven. After about 20 minutes give it all a good stir scraping the brown/caramelized bits from the pan and blend them into the tomato mixture for even more amazing flavor.

Roasted Tomato Marinara ~ homemade tomato sauce from fresh roasted tomatoes is easier and tastier than you think. Use over your favorite pasta.

Continue cooking the tomatoes another 20-25 minutes until they’re concentrated and caramelized.

Roasted Tomato Marinara ~ homemade tomato sauce from fresh roasted tomatoes is easier and tastier than you think. Use over your favorite pasta.

Once the tomato mixture has completely cooled, rough chop the basil and add the tomatoes and basil to the blender, pulsing several times to blend. Taste the Roasted Tomato Marinara and adjust the salt as necessary.

Roasted Tomato Marinara ~ homemade tomato sauce from fresh roasted tomatoes is easier and tastier than you think. Use over your favorite pasta.

Uses for Roasted Tomato Marinara:

  • Serve over your favorite pasta including ravioli, gnocchi or even meatballs.
  • Add milk, cream or half and half for a delicious, bowl of tomato soup served with a grilled cheese sandwich.
  • Enjoy with Chicken Parmesan.

I hope this encourages you to roast some tomatoes. You won’t flavor like it anywhere else. Eat now or freeze flat in quart size zip top bags.

Enjoy!

If you tried this Roasted Tomato Marinara recipe or any other on the blog I’d love to hear from you with a comment or star rating in the recipe box. 

You can also LIKE ME on FACEBOOK, FOLLOW along on TWITTER, INSTAGRAM and PINTEREST and SUBSCRIBE ⇓ for all the latest. 

Roasted Tomato Marinara ~ homemade tomato sauce from fresh roasted tomatoes is easier and tastier than you think. Use over your favorite pasta.

Roasted Tomato Marinara ~ homemade tomato sauce from fresh roasted tomatoes is easier and tastier than you think. Use over your favorite pasta.

Roasted Tomato Marinara

Roasted Tomato Marinara ~ slow roasted tomatoes, garlic and onion blended to delicious homemade marinara. 
Print Pin Rate
Course: Main Course
Cuisine: Italian
Keyword: how to make homemade marinara with fresh tomatoes
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 4
Author: A Gouda Life

Ingredients

  • 12-15 San Marzano or Roma tomatoes
  • 4 cloves garlic
  • 1 medium onion rough chopped
  • 1/4 cup olive oil
  • sea salt and black pepper to taste
  • 1/2 cup fresh basil
Prevent your screen from going dark

Instructions

  • Preheat the oven to 375 degrees. Wash, core and quarter the tomatoes. Use your thumb to remove the goop from the inside the tomato.
  • Line the tomatoes on a baking sheet. Add the chopped onion and garlic.
  • Drizzle on the olive oil over the tomatoes and garlic and season with salt and pepper. Bake at 375  for 20 minutes then stir scraping all the brown/caramelized bits from the pan and blend it into your tomato mixture.
  • Continue cooking the tomatoes another 20-25 minutes or until the tomatoes are concentrated and caramelized on the edges.
  • Cool completely then rough chop the basil and add the tomatoes and basil to the blender. Pulse several times to combine.
  • Taste and adjust the salt as necessary.


14 Comments

Don’t miss any of this deliciousness!

Leave your email address below to get the NEW recipes sent directly to your inbox!

Previous Post: « Honey Orange Chicken
Next Post: Summer Minestrone Soup »

Reader Interactions

Comments

  1. Melynda says

    August 19, 2016 at 12:36 pm

    I like this oven method, it must produce a robust sauce. Thanks!

    Reply
    • Bernie says

      August 19, 2016 at 9:34 pm

      Hi Melynda! This is my absolute favorite sauce recipe. So easy and yes – very robust flavor. Thank YOU for stopping by ~ enjoy the weekend!

      Reply
  2. Mary says

    August 26, 2016 at 10:59 pm

    For some reason I’m just now seeing this post. Goodness gracious – this looks so good, really really good. We are getting a Trader Joe’s this fall….can’t wait. I’ll be on the lookout for the items you listed above especially the ravioli. Will be making this marinara soon (using different pasta). Love that it can be used to make tomato soup. Pinned. Thanks for sharing.

    Reply
    • Bernie says

      August 27, 2016 at 2:09 pm

      I think you’ll absolutely love Trader Joe’s ~ lucky you they’re coming to your neighborhood! Let me know if you find some other favorites there once they open. I’d love to try them. Thanks so much for your kind words and as always for stopping by.

      Reply
  3. Paula says

    September 4, 2021 at 7:06 pm

    So easy, great flavor. I’ve made this recipe two with San Marzanos from my garden. Glad I you shared. Glad I found it.

    Reply
    • Bernie says

      September 10, 2021 at 3:12 pm

      Hi Paula – thank you so much! I’m a little jealous of your home grown San Marzanos 🙂 – so glad you found the recipe and this site ~ Bernie

      Reply
  4. Scentsy Katie says

    October 26, 2022 at 11:48 pm

    I just picked the last harvest of tomatoes for the season and was wondering what to do with them. This recipe was perfect! Very tasty and easy. Going to freeze the left overs for quick meals throughout the winter.

    Reply
    • Bernie says

      October 28, 2022 at 6:32 pm

      Hi Katie – what a great use of the end-of-season tomatoes (of course sad the season is over!) — great idea — enjoy that marinara all winter. Thanks for making the recipe. I appreciate you taking the time to comment – Bernie

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Primary Sidebar

Find a recipe!

Midwestern food-obsessed woman behind the apron who runs with scissors and talks to strangers. You’ll find recipes with simple ingredients and delicious results. I’m grateful every day for this blog and everyone who gives me a chance to live a dream I didn’t know I had. Click to read more

Footer

You might also like

closeup of air fryer pillsbury cinnamon rolls with icing on gray plate

Air Fryer Pillsbury Cinnamon Rolls

Muffin Tin Potato Stacks on black plate garnished with fresh thyme

Muffin Tin Potato Stacks

cranberry christmas margaritas in salt rimmed glasses garnished with fresh cranberries

Christmas Margaritas

black plate with sliced roast beef tenderloin and side of blue cheese sauce

Roast Beef Tenderloin

what to serve with clam chowder overhead view of clam chowder

What to Serve with Clam Chowder

Privacy Policy  •  Home

Copyright © 2023 · A Gouda Life - Customized by Brave Creative Design

349 shares