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ROASTED TOMATO MARINARA WITH GARLIC AND BASIL

This is such an easy recipe and a great way to use up garden tomatoes. You can forego the peeling of the tomatoes and straining of the seeds and blend the marinara to be chunky or smooth. The slow-roasted taste is richer and lends a much fresher taste than canned varieties.

Plan: (Standard, Vegan/Vegetarian, Maintenance Plans)

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Serving information: One cup equals a serving of cooked vegetables. Try spooning a 1/2 cup over grilled or pan-fried chicken with a 1/2 cup of sauteed veggies.

ROASTED TOMATO MARINARA WITH GARLIC AND BASIL
ROASTED TOMATO MARINARA WITH GARLIC AND BASIL

This is such an easy recipe and a great way to use up garden tomatoes. You can forego the peeling of the tomatoes and straining of the seeds and blend the marinara to be chunky or smooth. The slow-roasted taste is richer and lends a much fresher taste than canned varieties.

INGREDIENTS

  • 8 cups tomatoes (cherry/grape kept whole or larger tomatoes cut into chunks)
  • 1 large yellow onion, rough chopped
  • 6 cloves of whole garlic, peeled
  • 1/3 cup extra virgin olive oil
  • 1 tsp Pink Himalayan salt
  • 1/2 cup fresh basil, packed
  • Red pepper flakes, to taste (optional)
  • Swerve or liquid stevia, to taste (optional if too acidic)

INSTRUCTIONS

  1. Preheat the oven to 350˚F. Line a rimmed baking sheet with foil, then place a piece of parchment paper on top.
  2. Spread the tomatoes, onion and garlic evenly on the sheet pan and drizzle with olive oil and salt.
  3. Slow roast for 1-2 hours, depending on the water content of your tomatoes. You may have some charring, which adds a lot of flavor, but don’t want too much, so check your tomatoes every 20 minutes after the first hour.
  4. Allow the tomatoes to cool to room temperature, then lift the parchment paper and transfer them to a large high-speed blender or food processor. If you have a lot of juice in your pan, (usually from large tomatoes), use a spoon to transfer them.
  5. Blend over low or medium speed or pulse to desired consistency. If your sauce is too thick, add some more olive oil or water (can use any juice from roasting if you have it). Adjust salt.
  6. This recipe will keep in the fridge for 1 week or you can put it in freezer bags, as well.