Marinara Sauce with Roasted Tomatoes
There is a difference between sauce made from a can and sauce made from tomatoes you watched grow all summer, and once you taste it side by side you will never go back to the jar.
Servings 4 cups
Ingredients
- 1½ lbs Roma tomatoes cut into quarters
- 3 tbsp extra virgin olive oil divided
- ½ tbsp salt
- ¼ tbsp black pepper
- 1 large yellow onion diced
- 4 cloves garlic minced
- 1 tbsp sugar
- ¼ cup fresh basil chopped
- 2 bay leaves
- 1 tbsp onion powder
- ⅛ tsp baking soda
- 2 tsp white balsamic vinegar
Instructions
- Preheat oven to 400°F (200°C).
- Spread quartered tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper.
- Roast tomatoes for 30-35 minutes until golden.
- In a pot, heat 2 tablespoons of olive oil and cook diced onions for 5-7 minutes until translucent.
- Reduce heat and caramelize onions for about 20 minutes.
- Add minced garlic and sauté for 2-3 minutes.
- Combine roasted tomatoes with onions and stir to combine.
- Blend with immersion blender for a smooth sauce.
- Add sugar, basil, bay leaves, onion powder, baking soda, and balsamic vinegar to the blended sauce.
- Simmer for 20-30 minutes, adjust seasoning as needed.
Use ripe, in-season tomatoes for the best flavor.