This Roasted Tomato & Garlic Marinara is a game-changer, transforming humble ingredients into a sauce with incredible depth. The slow roasting caramelizes the tomatoes and mellows the garlic, creating a rich, sweet, and savory base that’s far superior to any jarred version. After extensive testing, I’ve perfected this method to be both simple and foolproof, delivering restaurant-quality flavor right from your home oven.

ROASTED TOMATO & GARLIC MARINARA

Print Recipe

Author: Dorothy Miller

Ingredients

Scale

5 lbs. tomatoes, preferrably Roma
12 cloves garlic, thinly sliced
12 fresh basil leaves
3 Tbsp. fresh oregano leaves
2 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1 tsp. salt
1/4 tsp. pepper

Instructions

Preheat oven to 425º.
Cut all tomatoes into 1/4 slices and put in a large bowl.
Cut garlic cloves into thin slices and add to bowl.

Add basil and oregano leaves, olive oil, and balsamic vinegar to bowl. Mix well and pour into 9"x13" or larger pan. Add salt and pepper and toss to coat.
Place pan in oven and roast mixture for 50 minutes, stirring halfway through baking time.

Remove from oven and let cool in pan(s).
Transfer tomato mixture to a large metal bowl and blend well with an immersion blender. You can also place in a blender or Vitamix in batches and blend well.
Use immediately, or transfer to an airtight container to store in the refrigerator for up to 7 days, put into freezer bags and freeze for up to 5 months, or can them.

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Roasted Tomato & Garlic Marinara Recipe