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Fresh Roasted Marinara
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Description
This is by far the easiest sauce I’ve ever made and the tastiest. It is a great addition to your favorite pasta, lasagna, eggplant parmesan, etc. My FAVORITE part about this sauce is that it freezes beautifully. I store it in quart-sized freezer bags, and defrost it when I need an easy dinner in a hurry. You can easily, double, triple, etc. this dish so that you can serve a crowd.
Ingredients
- FOR ROASTED MARINARA:
- 8 cups Fresh Tomatoes, Quartered
- 1 whole Sweet White Onion, Rough Chopped
- 6 whole Garlic Cloves, Smashed
- ½ cups Good Olive Oil
- 1 teaspoon Sugar
- 1 teaspoon Kosher Salt
- 1 teaspoon Crushed Red Pepper (more If You Like It Spicy)
- ½ teaspoons Ground Black Pepper
- FOR GARNISH:
- ¼ cups Thinly Sliced Fresh Basil
- 1 Dollop Of Mascarpone Cheese (optional)
Preparation
Preheat oven to 400 degrees.
Combine all marinara ingredients (except the basil and mascarpone) in a large baking dish or roasting pan. Roast for 1 hour to 1 hour 20 minutes. I like my veggies to get a little black char to them. Then pulse them in a food processor.
Serve it on your pasta, garnished with fresh basil and mascarpone cheese.
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