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Easy Roasted Tomato Marinara Sauce Recipe Perfect for Freezer Batches

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A quick and flavorful roasted tomato marinara sauce that comes together in under an hour, perfect for freezer batches and versatile for many dishes.

Ingredients

Scale
  • 3 pounds fresh Roma tomatoes
  • 1/4 cup extra virgin olive oil
  • 6 large garlic cloves, peeled
  • 1 medium yellow onion, diced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil or a handful fresh basil leaves (added at the end)
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons tomato paste
  • 1/2 cup water or vegetable broth
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Wash and halve the Roma tomatoes. Place them cut side up on the baking sheet. Scatter whole peeled garlic cloves around.
  3. Drizzle 1/4 cup olive oil evenly over the tomatoes and garlic. Sprinkle with salt and pepper. Toss gently to coat.
  4. Roast for 30-35 minutes until tomatoes caramelize and soften, and garlic is golden and fragrant. Watch closely after 30 minutes to avoid burning.
  5. While roasting, heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook for 5-7 minutes until translucent and soft.
  6. Stir in tomato paste, dried oregano, dried basil, and red pepper flakes. Cook for 2 minutes to deepen flavors.
  7. Transfer roasted tomatoes and garlic from the baking sheet into the skillet with onions. Add 1/2 cup water or broth to loosen the sauce.
  8. Use an immersion blender to puree the sauce until smooth or leave slightly chunky. Alternatively, blend in batches using a countertop blender.
  9. Bring sauce to a gentle simmer, lower heat, and cook uncovered for 15-20 minutes to thicken and marry flavors, stirring occasionally.
  10. Taste and adjust seasoning with salt, pepper, or red pepper flakes. Stir in fresh basil leaves and parsley just before serving or freezing.
  11. Let the sauce cool completely before transferring to freezer-safe containers or bags in 1-2 cup portions.
  12. Freeze for up to 3 months or refrigerate for up to 5 days.

Notes

If sauce tastes too acidic, add a tiny pinch of baking soda during simmering to mellow it out. Roasting garlic is essential for mellow sweetness. Use an immersion blender for easy texture control. Portion sauce in 1-2 cup containers for convenient freezing and reheating.

Nutrition

Keywords: roasted tomato marinara, marinara sauce, tomato sauce, freezer batch, easy marinara, homemade sauce, roasted tomatoes, Italian sauce

Find it online: https://freshforkful.com/easy-roasted-tomato-marinara-sauce-recipe-perfect-for-freezer-batches/