Description
This roasted marinara sauce brings out the best of fresh Roma tomatoes by roasting them to intensify their natural sweetness and deepen their flavor. Combined with caramelized onions, garlic, fresh basil, and a touch of balsamic vinegar, this sauce is rich, flavorful, and versatile. Perfect for pasta, pizza, or as a dipping sauce, this homemade marinara will elevate any dish with its robust taste and aroma.
Ingredients
Scale
- 8–12 Large Roma Tomatoes stems removed and cut into quarters (enough to cover a baking sheet)
- 3 Tablespoons Olive oil
- ½ Tablespoon Pepper
- ½ Tablespoon Salt
- 1 large Onion diced
- 4 Cloves Garlic minced
- 1 Tablespoon Sugar
- ¼ Cup Fresh Basil chopped
- 2 large Bay Leaves
- 1 Tablespoon Onion Powder
- ⅛ Teaspoon Baking Soda
- 2 Teaspoon Balsamic Vinegar
Instructions
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Preheat oven to 400 degrees.
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Lay the quartered tomatoes on a large baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper.
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Roast the tomatoes in the oven for 30-35 minutes, or until the tomatoes are golden on top.
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While the tomatoes are roasting, heat a large sauce pot over medium high heat and add 2 tablespoons of olive oil. Once heated, add the onions and cook over medium heat, stirring occasionally, until the onions have turned translucent and begun to caramelize. Reduce the heat to low and continue cooking and stirring occasionally until they turn a deep, rich, golden hue, or about 20 minutes total.
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Once the onions are caramelized, add the garlic and saute until the garlic is soft, about 2-3 more minutes, then remove from heat until the tomatoes are finished roasting.
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Once the tomatoes have roasted, remove from the oven and transfer them to the pot with the onions, discarding any watery tomato juice. Mix with a spatula, then use an immersion blender (or carefully transfer to a blender or food processor in batches) and blend until there are no large chunks.
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Add the sugar, basil, bay leaves, onion powder, salt, baking soda and balsamic vinegar and stir to combine, then return to heat and simmer for 20-30 minutes to reduce slightly and to combine the flavors. Taste and season with more salt and pepper if desired.
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Use immediately, or cool completely and transfer to an airtight container to store in the fridge or freezer.
Notes
- Ingredient Substitutions: While Roma tomatoes are ideal for this recipe due to their low moisture content, you can substitute them with other tomatoes if needed. Keep in mind that juicier tomatoes may require longer roasting or simmering to achieve the desired consistency.
- Flavor Adjustments: If you find the sauce too acidic, a pinch of sugar or a small amount of baking soda can help balance the flavors. Similarly, adjust the seasoning to your taste, adding more salt, pepper, or herbs as needed.
- Make-Ahead Tip: This sauce can be made ahead of time and stored in the refrigerator for up to a week or frozen for up to three months. The flavors often deepen and improve after a day or two, making it even better for later use.