Roasted Tomato Marinara Sauce

By Sally Cameron on September 19, 2011

sauces and condiments, the daniel plan, vegan, vegetables, vegetarian,


With the end of summer, farmers markets are overflowing with beautiful tomatoes. Romas, beefsteak, and heirloom varieties. Take advantage of the season and make roasted tomato marinara sauce. Skip the stockpot and pull out your roasting pan for richly concentrated, flavorful roasted tomato marinara sauce. Enjoy it tonight, freeze it or pressure can it for winter months to come.

roasted tomato marinara sauce |

End of Summer Tomatoes and Roasted Tomato Marinara Sauce

While prices are low and quality high, I brought home twenty pounds of fresh tomatoes from the farmers market to make roasted tomato marinara sauce. I usually freeze it, but this year I’m going to preserve it in my pressure canner. And any extra I am willing to part with will make terrific gifts that my friends will appreciate.

Roast the Tomatoes for Rich Flavor

Roasting concentrates the natural, sweet flavors of the tomatoes and brings out the sweetness in the garlic. Use a large roasting pan, like you use for roasting a turkey. Don’t use disposable aluminum pans because of the acidity in tomatoes. Go with stainless steel.

If you have double ovens or one really large oven, you can do two pans at once, if you have two roasting pans. If not, borrow a second from a friend or do the sauce in two batches.

roasted tomato marinara sauce|

Chunky or Smooth

After roasting, pour the tomatoes into a food processor or blender and puree. For a chunky sauce, do a few pulses. For a smooth sauce, process for a little longer. Your preference.

Another tool option, try a stick blender (immersion blender). They are a handy tool that takes up a lot less kitchen space than a food processor or high powered blender for smaller kitchens. Be sure to puree in a tall pot in the kitchen sink to reduce splatter.

All weekend long the house has smelled wonderful with this sauce roasts in the oven. I’ll place the finished jars in my pantry or freezer, knowing a quick and healthy dinner is at hand whenever needed.

roasted tomato marinara sauce|

Pressure Canning Notes

For pressure canning, I use a Fagor 10 quart (10 liter) pressure cooker/canner. This pot has three uses: as a regular large stock pot, as a pressure canner and as a pressure cooker. You can buy it on Amazon with the link above. See the last paragraph for notes on water batch canning.


Process the sauce in pint/half liter jars for 20 minutes or according to the manufacturers instructions. Along with the pressure cooker, you will need the canning kit.

Low-acid foods, such as tomato sauce, should optimally be processed using a pressure canner, not a water bath. Only a pressure canner can reach the 240 degrees necessary to safely process low-acid foods (a ph value greater than 4.6)

Roasted Tomato Marinara |

Sterilize Your Jars

Read here for instructions to oven sterilize jars. Place jars on a rimmed baking sheet for 10 minutes at (225 F/107C) for 10 minutes. You may be able to do them in your dish washer if it has a sterilization cycle.

A note on canning jars – There are many options available. You can find Ball jars at most grocery stores. Right now I am using the Bormioli Italian canning jars.  There are several sizes to choose from and make nice gifts if you plan to share your sauce.

Water Bath Canning Option

I have not tried water bath canning with tomatoes. If that is your preference, do some research and decide how you want to proceed. Here are a few good links from trustworthy sites about canning tomatoes. The catch is you will need either bottle lemon juice or powdered citric acid to add to your jars to inure food safety.

roasted tomato marinara sauce |
Print Recipe

Roasted Tomato Marinara Sauce

Although ten pounds (4.5 kilos) of tomatoes sounds like a lot, roasting concentrates that into about 7-8 cups, enough for about 4 pint (half liter) jars. One jar will serve 3-4 for dinner over pasta. This sauce will keep fresh in the refrigerator for 4-5 days. You can also freeze it or pressure-can it. To roast this many tomatoes at once, you will need to use two roasting pans so as not to crowd the ingredients while roasting. That may require two ovens or roasting in two batches. If you don’t own a roasting pan, find a friend who does and borrow one.


  • 10 pounds fresh 4.5 kilos, organic tomatoes
  • 16 whole large plump organic garlic cloves, peeled
  • ½ cup extra virgin olive oil 120 ml
  • ½ cup dry red wine 120 ml, or use chicken or vegetable broth
  • 6 tablespoons fresh oregano leaves
  • 2 medium onions roughly chopped
  • 1 tablespoon kosher salt or sea salt
  • 2 teaspoons ground black pepper


  • 1 or 2 large stainless steel roasting pans and a food processor


  1. Pre-heat the oven (s) to 425 degrees (218C). Get out two large stainless steel roasting pans (like for roasting a turkey).
  2. Wash the tomatoes. Depending on the type of tomato, you may need to cut out the core first, as with large Beefsteak or Heirloom varieties. Then, cut tomatoes into large chunks. Don’t cut the pieces too small. Big chunks are good. The smaller the pieces are the faster they will roast.
  3. Place tomatoes in the roasting pan; add garlic cloves, oil, wine or broth, oregano, onion, salt and pepper. Toss with your hands.
  4. Place pans in the oven (s) and roast until tomatoes have reduced and are starting to get a few black edges. The pan should still have some juices, not be dry.  Depending on your oven it should take 45-60 minutes. Stir half way through. If the tomatoes are really juicy, it may take longer.
  5. Remove pan from oven, set on the stove top and allow to cool a few minutes until you can handle it. Carefully transfer the roast tomatoes into a food processor with a steel blade and pulse 5-6 times. You can also use a blender or an immersion blender (stick blender) in a deep pot or bowl to minimize splattering.
  6. The sauce it ready to serve, or cool completely to refrigerate in an ice bath. Freeze or process for canning.


  1. Canning tomatoes requires a pressure canner. See notes in the post.

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Leave a Comment
Dr. Patrick Mahaney | 09/19/2011 at 3:35 pm

Yum! That looks reminiscent of the sauce my mother makes! You and she should have a cook off for the most amazing foodstuffs of all time.

Jana @ delectablymine | 09/19/2011 at 12:55 pm

This sauce is beautiful and I’m sure it tastes delicious. It also looks super easy. I’m always on the lookout for a really good marinara recipe, and I may have to try this next!

myFudo | 09/19/2011 at 8:00 pm

wow!! your sauce looks great, wishing it was mine 🙂 nice photos.

Madonna | 09/20/2011 at 12:04 am

I’m making this. I love the fact you incorporated the type of cookware you used. Once I started using the correct bakeware/cookware my food just kicked up to a different level. I know someone like Bittman said you should be able to cook with any cheap pan, but apparently I am not that talented. Thanks for sharing. I see pasta and pizza in my future.

    Sally | 09/20/2011 at 12:14 am

    Hi Madonna. Thanks for the kind words! My preference for pans is All Clad. The food processor shot is my brand new Breville Sous Chef. So far I’m really happy with it. Big capacity, powerful motor, nice attachments with a container to store them. May have to rite a post about it. Got it at Sur La Table, and the canning jars too. For pressure cookers, Fagor! Happy cooking. Please let me know how the sauce works out for you.

Gloria | 09/20/2011 at 3:28 am

Gorgeous sauce. I took the plunge with canning earlier this year with preserves. This sauce looks amazing! I’ll have to see what my local farmers market is offering this weekend.

Teddi | 09/20/2011 at 3:50 am

I just found your recipe this morning and made it right away (had all the ingredients out to make my yearly spaghetti sauce and can it). Yours was divine! So simple, easy and I was able to do it all without blanching, peeling and chopping the tomatoes. Thank you so much! For dinner, we used what I wasn’t able to can by adding mushrooms and green peppers and serving over spaghetti squash. Everyone loved it!

Andrew | 09/20/2011 at 1:26 pm

For recipes like this (which sounds really tasty, by the way) I would recommend getting a hand-held blender. They cut out the work of the blender/food processor by allowing you to puree to any level of chunkiness you want with hardly any clean up. Can’t wait to try this recipe, I just hope tomatoes at the farmers market are still available this weekend.

    Sally | 09/20/2011 at 4:12 pm

    Hi Andrew, yes, stick blenders (immersion blenders) work really well if you don’t have a food processor. Thanks for the note. I’ll add that. I often forget about my stick blender! I just got a new Breville food processor so I’m playing with that. I hope tomatoes are still available this weekend too. I may have to make and can more. If you make it please let me know how you like it!

Peggy | 09/21/2011 at 9:28 pm

This sauce sounds easy and delicious! What a wonderful idea to roast the tomatoes!

Jeff | 09/24/2011 at 6:12 am

Wow! It’s like the ideal sauce! I love how thick it looks! I can just imagine the garlic bread dipping into it!

Ryna | 09/25/2011 at 6:33 pm

Saw your recipe on Tastespotting. I made a batch of the marinara today and I have to say it is pretty amazing. I probably looked real attractive as I was standing over the sink sopping up the leftovers with a piece of bread before I washed the pan. Thanks for a great recipe. I ended up canning 9 pints and am looking forward to making it again and using it fresh when I have a big group to feed.

    Sally | 09/25/2011 at 6:45 pm

    Thanks for letting me know Scott! Good for you on the canning. Sounds like your pantry is set!

Laura @ hip pressure cooking | 01/21/2012 at 6:24 am

Beautiful, how great to hear about you pressure canning with your pressure cooker! Would you be interested in doing a guest post about it on my website?



    Sally | 01/21/2012 at 8:45 am

    Hi Laura. I’ve been enjoying your posts on pressure cooking! Yes, I’d love to guest blog for you and i have the perfect recipe for this time of year. I’ll email you!

Heidi | 04/06/2012 at 6:24 am

Can I freeze my marinara sauce in ball jars without canning with a pressure cooker? It turned out amazing! Bon App.

    Sally | 04/06/2012 at 7:14 am

    Yes you can! I have some in the freezer now. So glad it came out good for you!

Ty | 07/11/2012 at 7:23 am

This recipe is awesome . I made it last night and it was some of the best tasting sauce I ever had. I didn’t have fresh oregano so I used basil instead.

Lyss | 07/15/2012 at 1:43 pm

Just made a half-batch using fresh tomatoes and oregano from the garden – and chardonnay instead of red wine. Really delicious and so easy. Thanks!

Linda | 07/20/2012 at 10:14 pm

Hi there, I have to call you saucy Sally, because your recipe made the best sauce using tomatoes from our garden. My husband was wowed and truly enjoyed the sauce over a bed of speghetti. PS: for a kick in the sauce I removed the seeds from two CA yellow chili’s and roasted them along side the tomatoes. Thank you for posting and sharing your recipe with us!

    Sally | 08/22/2013 at 5:34 pm

    Great idea on the chili’s Linda!

Ashley | 08/16/2012 at 8:40 pm

Oh… my…. god… I just made this and I am in heaven!!!! My house smells so amazing, I can’t put it in words. I used San Diego tomatoes I grew in my garden. The taste is unbelievable. I used about 14 tomatoes and it yielded 3 pint size mason jars. I am a happy girl! Wondering how long they will last without having them properly sealed. Any ideas?

    Sally | 08/16/2012 at 8:44 pm

    Thanks Ashley. Love to hear that! I’d say about 5 days, so freeze what you don’t use within that time. Freeze one, then thaw and try it again. If you like it as well…and you should…you can make a bunch and just freeze for later use, when your garden is all done and your lovely tomatoes are a summer memory. You could also try canning them.

Judy | 08/25/2012 at 12:46 pm

O’ my goodness..I just made 3 batches of this recipe from tomatoes & basil from my garden, added some oregano, green pepper & the lushious smell from my kitchen was wonderful. It was so easy & cleanup was a snap. I have 5 pints for the freezer & will do more when more tomatoes come ripe..I licked the bowls & utensils..I love this recipe..thanks for sharing..

KMC | 09/03/2012 at 5:32 pm

You mentioned that you were planning on canning this. Do you have instructions for pressure canning?

    Sally | 09/03/2012 at 10:02 pm

    K – Did you see my notes at the end of the post for pressure canning? I hope that explains. If not, please let me know. Hope you enjoy the sauce!

Michelle | 09/07/2012 at 5:46 pm

This looks fantastic! I’ve been looking for a perfect recipe to use up some tomatoes. Do you need to peel the skin from the tomatoes? I would love not having to since so many other recipes say you need to!

    Sally | 09/11/2012 at 5:01 pm

    Hi Michelle. Nope. No need to peel. Easy!

Jim Perry | 09/11/2012 at 2:26 pm

Hi Sally. Dumb question for you. I really want to make this sauce, but I have no idea how many tomatoes are in 10lbs. I buy my produce from a local stand which does not have scale. Thanks for the recipe, I can smell it cooking already.

    Sally | 09/11/2012 at 5:00 pm

    Hi Jim. Without a scale it’s hard to measure. Tomatoes vary so much by size and variety. Strange how they don’t have a scale of any sort. You might be able to figure 4-5 per pound of good sized ones, then multiply by 10. It’s a lot of tomatoes! When I get to the market for tomatoes I will try and figure it out.

k.c. | 09/16/2012 at 6:11 pm

I use hot water canning process for my salsa, I’ve never had any problems. Why would this sauce be any different?

    Sally | 09/16/2012 at 11:22 pm

    My understanding is that anything made with tomatoes should be pressure canned for food safety, because tomatoes are a low acid food. Maybe whatever you use in your salsa changes that acid/alkaline balance where it is safe to use a hot water can process. Only a pressure canner can reach the 240 degrees necessary to safely process low-acid foods (a ph value greater than 4.6). It would be interesting to know what the ph is in your sauce. If you check it out, let everyone know by commenting back.

Cindy | 10/06/2012 at 5:11 am

Well, it is Saturday morning and I will be off to farmers market now! This looks fabulous!

Englishjewel | 05/21/2013 at 9:57 am

Good day. Do l have to remove the seeds from the tomatoes. l am looking forward to making a batch this weekend

    Sally | 05/21/2013 at 11:03 am

    Hi Jennifer. No, you do not need to be concerned with removing the seeds. Please let me know how your batch comes out.

LaurieTX | 06/04/2013 at 5:12 pm

I saw this on Pinterest yesterday and pinned it. We have a TON of fresh tomatoes ready to be canned. We have tomatoes here in the spring and fall and this is the first time we’ve seen a recipe like this. I’ve got it in the oven right now and it smells AMAZING! I can’t wait to taste it when it’s done! 🙂 Thank you!

    LaurieTX | 06/04/2013 at 6:35 pm

    WOW…this is so delicious! My hubby, who is the tomato grower in our family, loves how this tastes. He even thinks it’s the best marinara we’ve ever made!
    Again, thank you!

      Sally | 09/07/2014 at 6:42 pm

      Love to hear that Laurie! Thanks!

psrs84 | 08/18/2013 at 3:13 pm

No mention was made of the tomato skins. As it roasted they peeled off and I picked them out of the sauce before blending. The flavor is very rich.

    Sally | 08/20/2013 at 9:56 am

    Thanks for commenting. You do not have to remove the skins from the roasted tomatoes. Just pulse or puree them into the sauce as they become very soft from roasting.

Leesa in Oregon | 08/22/2013 at 3:25 pm

This is a FANTASTIC recipe!! I just made it to put in the freezer made with tomatoes from our CSA farm and it will be awesome to have this winter!! I just sealed it in a food saver container in 2 cup increments. Perfect for a quick pasta dinner. I LOVE that it only has a few ingredients and tastes so fresh!! I did add fresh basil and doubled the garlic…. we LOVE both of those. It was fun to have something new to use my garden oregano in. Thanks for a wonderful recipe!!

    Sally | 08/22/2013 at 5:33 pm

    Thanks for letting me know Leesa! You made my day! I love this sauce too! Good note on the basil and extra garlic.

Peg | 09/17/2013 at 1:34 am

Hi, I just subscribed today. I saw the recipe “Roasted Tomato Marinara Sauce with
Garlic and Oregano and tried to print it out, but message is not able until website completes. Needless to say I was disappointed. I’m picking the last of my tomatoes and I wanted to use this recipe. Can you help me, perhaps send me the recipe until I can figure out why your website doesn’t download completely. I’m still a bit of a rookie when it comes to computers.
Thank You. Peg

    Sally | 09/17/2013 at 10:29 am

    Hi Peg. Sorry you are having printing problems. Computers can be a challenge when you just want them to cooperate! I emailed you the recipe. Please let me know how it works out for you.Hope you can print from the email.

Jen | 09/19/2013 at 4:07 am

This sounds delicious! I know you mentioned freezing or canning – can you tell me the best way to freeze? And what about thawing for use? Any tips would be appreciated as it looks wonderful and I would love to have extra!

    Sally | 09/19/2013 at 9:10 am

    Hi Jennifer – It is delicious! I freeze in small glass jars. Fill them almost the top allowing for just a little head space as the sauce may expand a bit when it freezes. Be sure to label and date with masking tape and a sharpie. Thaw overnight in the refrigerator or under cold water in the sink, changing the water every 30 minutes until thawed. If you are in a hurry. thaw until you can get it out of the jar, then place in a small saucepan over low heat, covered, until hot and ready to serve. Stir occasionally. Hope this helps!

Dalynn | 09/06/2014 at 5:15 pm

I am so excited to make this tomorrow! I was wondering if roasting them in a couple of 9×13 pans would work or a cookie sheet. If not, I’ll probably just use my big stockpot that’s oven-safe. I don’t have a roasting pot yet! I have one of those disposable aluminum ones but I don’t think that’s recommended for tomatoes. Let me know your thoughts! Thanks for this delicious-looking recipe!

    Sally | 09/07/2014 at 6:02 pm

    Hi Dalynn. You will have to let me know how how it comes out. Your house will smell great while it is roasting. On the pan issue. 9×13 baking dishes could work. Don’t fill them too full. You may have to roast in smaller batches to get it all done. If you crowd your pans with too many tomatoes, they will more steam than roast because of the liquid. You want the liquid juices to reduce and concentrate. There should still be some juices when it is ready, and the edges of some of the tomatoes might be a little blackened from roasting (I have a convection oven). A pot won’t give the same results. You need the open surface space of a roasting pan or large baking dish. And you are right, aluminum is not good because of the acidity of tomatoes. Could you borrow a pan from a friend? I just loaned one of mine to a friend so she could make this!

Jeff | 09/07/2014 at 7:43 am

Hi Sally,

This is a great recipe – I have been using it for the past few years. I usually make about 50 pint jars. Yum!

Two questions for you: I am always a little worried about the safety of using olive oil (many sources say it’s a no-no); and, in the pressure canner, I often get some jars that seem to boil over. Any suggestions?

    Sally | 09/07/2014 at 5:56 pm

    Hi Jeff. Thanks for letting me know. I love to hear that a recipe is working and being enjoyed by someone. Really makes me smile. 50 jars! Whoa! On the olive oil question. Because this is just a little oil it is not a problem. If you were canning something in all olive oil, that could be a big issue. Canning a product made only in oil would be a no-no from what I have read. Be sure to wipe the jar rims so that no oil residue is left behind. Food in Jars has a tip about wiping the rim with vinegar, a good idea.

Syrenna | 09/07/2014 at 3:26 pm

This sounds very good and an interesting way to make it. I’m excited to try it, but you didn’t say how long or at what pressure this should be processed at for canning. Thank you

    Sally | 09/07/2014 at 5:42 pm

    Hi Syrenna. I use a 10 quart Fagor pressure cooker and high pressure. It is the stove top style, not an electric. Process the sauce in pint/half liter jars for 20 minutes or according to the manufacturers instructions.Give yourself enough headroom before screwing on the lids. I have not canned this for awhile. I just freeze it now. Getting lazy! Thanks for the question Syrenna.

Bonnie | 10/03/2014 at 8:17 am

At what pounds of pressure do you keep the pressure cooker at for the 20 min?

    Sally | 10/04/2014 at 1:04 pm

    Process the sauce in pint/half liter jars for 20 minutes at hight pressure or according to the manufacturers instructions. If you do this Bonnie, please report back! Thanks, Sally.

Elizabeth | 03/30/2015 at 1:55 am

Wonderful sauce, do you think it could be frozen instead of canned?

    Sally Cameron | 03/30/2015 at 9:40 pm

    Hi Elizabeth. Yes, it freezes perfectly. That is what I usually do now versus canning. Hope you enjoy!

Bailey Burton | 06/14/2015 at 9:31 pm

I made the sauce today , and it was lovely. When I make it again, I will blanch the tomatoes to remove the skin. I am not a fan of skin in my tomato sauces, and this short added step will fit my needs and taste better.

Sheryl | 08/30/2015 at 6:22 pm

Making this sauce now and the house smells divine! Can’t wait to try it. Thanks for the wonderful recipe.

    Sally Cameron | 08/30/2015 at 6:26 pm

    Reminds me I better get some made too while tomatoes are so beautiful and plentiful. Thanks Sheryl. Let us know after you get to try it!

Steph | 09/01/2015 at 4:50 pm

Hi! I’m wondering what your thoughts are about adding fresh basil and red or green pepper? Can’t wait to try this recipe!

    Sally Cameron | 09/01/2015 at 5:02 pm

    Hi Steph. Thanks for your question. I have never made it with peppers, but I am sure the fresh basil would be good. I kind of like the flavor of the tomatoes to shine, but it’s certainly worth trying! Please report back if you do. As fresh basil is so soft, and fresh herbs are usually added towards the end of recipes, I also wonder if adding the fresh basil at the very end would be good. After you pull the pan from the oven, then add finely sliced basil leaves and mix in. Let the heat of the hot tomatoes wilt them just enough, then puree.

Molly | 09/02/2015 at 6:11 pm

Just made this and it came out VERY Tomatoey. I cut it with some sugar but also heard baking soda would help. Any suggestions? Also, is it possible to do this in a water bath canner?

    Sally Cameron | 09/02/2015 at 6:21 pm

    Hi Molly. I am not sure what you mean by very tomatoey, as it is based on tomatoes. Adding a little sugar cuts acidity. I have not heard of using baking soda, and personally would not do that. If it is too thin, you probably needed to let it roast longer, until more moisture is gone and it is very thick and reduced. Different ovens and pans may take different times. Sometimes it needs to go longer. If its not too late, put it back in the oven and reduce longer. Form what I have learned and done in my own kitchen, tomatoes take a pressure canner, to be safe. Why don’t you just freeze it? Easier. One more note, you can read on the Ball canning site about water canning tomatoes if you want tor try that Here is the link. Do some research. And here is another link. I’ve added both of these to the post.

Steph | 09/05/2015 at 4:52 pm

The addition of basil was delicious!! The original recipe was so good that I almost didn’t try it, but I added it to the last portion prior to puree and it rocks! We will keep both methods for future use! (My second bath is in the oven as we speak.)

Donna | 02/15/2016 at 10:37 am

I made this today and it is very good. I do not like the orange color – redder would be more appealing. Would adding tomato paste work? I may not have had enough tomatoes! I modified a bit.

    Sally Cameron | 02/15/2016 at 12:48 pm

    Hi Donna. It might be the color of your tomatoes? Sometimes winter tomatoes are not as rich and deep a red as in summer. Just my first thought. Tomato paste would make it thicker and it’s already pretty thick. Not sure it would make a big color difference.

Barb | 08/25/2016 at 9:23 pm

Sally, My husband and I made your sauce today and like Donna, it ended up being orange in color. We used fresh tomatoes from our garden and made sure they weighed 10 pounds. All the other ingredients were followed exactly as well, so we aren’t quite sure what went wrong. We did not use Roma tomatoes which may have helped with the color. We did blended it to a puree instead of chunky and had to boil it on the stove a couple more hours to get the right consistency. Anyway, the taste is great and it will certainly be enjoyed this winter over our favorite pasta.

    Sally Cameron | 08/25/2016 at 9:45 pm

    Hi Barb. Don’t worry about the color. Nothing probably went wrong. Different tomatoes yield different results. The taste is what matters! And sometimes tomatoes can be juicer than what I might have had, so again, not to worry. This recipe is meant to be done in the oven, then pureed. If you did, but it was still juicy, simmering would help to thicken. Just simmer until it is as thick as is your preference. Donna asked about adding tomato paste. That might help the thickness, viscosity, but not sure how much it will deepen the color, depending on your batch. Does that make sense? You should not have had to boil it for a few hours. A low simmer, for awhile? Maybe, but not boiling for hours. And I have never had to take that extra step. A long simmer, if you have time, makes the flavor richer and deeper as it concentrates the flavor. Thanks much for writing and let me know if you have more questions.

Georgine | 08/27/2016 at 2:09 pm

Love this recipe. Made it this weekend did two different batches both were great. But on the 2nd batch my husband wanted a little heat so I added a little Tabasco sauce and Worcester sauce it was great. I used Choke Cherry wine from Prairie Berry Winery in Hill City South Dakota and it gave it wonderful flavor. I canned mine in a hot water bath for 30 minutes. Worked out great. Thank you for sharing this great recipe it will be a family favorite.

    Sally Cameron | 08/27/2016 at 2:36 pm

    Sounds terrific Georgine! All good twists. Thanks for commenting.

Sara Simpson | 08/30/2016 at 4:31 am

Do we need to add citric acid to help with the preservation? If so, will it affect the taste?

Is a granite-coated turkey roasting pan okay to use?

    Sally Cameron | 08/30/2016 at 11:19 am

    Hi Sara. I’ve never used citric acid. I don’t think it is needed, but you could. Mostly I just freeze my sauce anymore versus canning. I find that fresh and frozen has, for me, a fresher flavor, than after it’s been processed through the heat of pressure canning. I’ve never used a granite-coated pan. As long as it is not aluminum, but stainless steel or ceramic, you should be good. Aluminum and the acidity of tomatoes is not good.

Sara Simpson | 08/30/2016 at 11:26 am

Thanks, Sally, for your quick response. We prefer frozen too, but we’re out of freezer space, so we have to can. We’re not super experienced with canning, and some of the info we’ve read suggests to use citric acid when canning tomatoes. We can’t wait to try this recipe – sounds YUM!

Robin | 09/02/2016 at 9:00 am

Looks really yummy! Question did you peel your tomatoes before roasting? Or did you food process all together?

    Sally Cameron | 09/02/2016 at 10:02 am

    Hi Robin. Leave those beautiful nutrient rich peels on. They get soft during roasting then you puree and it’s nice and thick. Hope you enjoy! Thanks for the question.

Tricia | 09/09/2016 at 6:49 am

Can you freeze in ball jars with the plastic covers, without sealing them? I would think it would be the same as freezing them in a plastic container? Thanks

    Sally Cameron | 09/09/2016 at 10:29 am

    Hi Tricia. Yes, I freeze mine all of the time in ball jars with the plastic twist on lids. Be sure to leave enough head space for the portion to expand during freezing. If you don’t, the jar might crack and break from the pressure of expansion.

Willie | 09/17/2016 at 9:03 am

I’ve been making this for a few years now – the best marinara sauce EVER! Why would anyone in their right mind peel tomatoes if they don’t have to?! Or stand at the stove stirring something almost guaranteed to stick? I’m just crazy busy and this recipe really suits my style – carefree and fabulous! I use two stainless steel cookie sheets (don’t have 2 roasting pans) and switch top and bottom, half way thru cooking. They are piled over the lip of the cookie sheets when they go in, but cook down. When they are done and cooled a little, I throw them in my blender (easier clean up than the processor – do you see the pattern here… ) and blend just a couple pulses in small batches. Then I can them up and enjoy them all winter. Romas have worked the best for me.

    Sally Cameron | 09/17/2016 at 9:25 am

    Thanks for sharing what you do Willie! Love that you use cookie (rimmed baking) sheets. Great tip for others who may not have two roasters. And yes on the blender versus a food processor. If I can’t get heirlooms, Romas work great, you are right.

Tricia | 01/16/2017 at 3:58 pm

I made a double batch of this in the fall and froze it when the tomatoes at the farmers market were plentiful. I was digging through the freezer this weekend looking for more and realized that I only had 1 small container left!

I had also frozen a bunch of plain tomatoes so today I made another batch! LOVE this simple but delicious recipe! Thanks so much

    Sally Cameron | 01/17/2017 at 8:24 pm

    Yeah! Love to hear that it works for you. Thanks for commenting back and letting me know Tricia. Makes me smile!

Anna | 01/18/2017 at 10:04 am

Hello and thank you for this recipe. Is it possible to use an electric roaster as opposed to the oven? Or does it have a deeper flavor when using the oven? Thank you

    Sally Cameron | 01/18/2017 at 2:18 pm

    Hi Anna. As I do not have an electric roaster, I have not tried that but think it would work fine, if its a big one with enough space. The reason I use the big roasting pans in the oven is they provide enough surface space (and are shallow) for the tomatoes to roast off the moisture and concentrate flavors. I am sure with er way it will be delicious. Please report back if you try it.

rMary Lynn | 07/24/2017 at 11:24 am

Hi there! Thank you for sharing this wonderful recipe!! I made a giant batch today with tomatoes and herbs from our garden and it turned out beautifully! Delicious and full of flavor. For those asking about pressure canning, I have a Presto weighted pressure canner and I canned 5 qts for 25 min with 10 lbs pressure. You would do pints for 20 min with this particular type of PC. Thanks again for such a flavorful recipe!

    Sally Cameron | 08/06/2017 at 1:32 pm

    Thanks for your notes Mary! I’m sure it will help other readers! And how lovely to have a garden with homegrown tomatoes.

Kathy L | 08/01/2017 at 2:33 pm

Why could you not use a water bath? Have made sauce in this manner for years without any problems.

Cara Hagar | 09/02/2017 at 12:05 pm

Hi Sally. I’ve made this recipe a couple of times this summer and love love love it. The do it a bit differently. I don’t like tomato skins, so I clean slice and weigh the tomatoes first, and then I broil them for 3-4 minutes. The skins wrinkle up and are easily removed. Then, because I use a combination of roma type (Amish Paste) and heirloom (Brandywine & Big Beef) tomatoes, mine tends to be very juicy. So juicy that they would take forever to cook down. So I pour whatever juice has collected in the pan after broiling but before I start roasting (obviously before I put the other ingredients in) and I reduce that in a saucepan. I add the garlic, etc and roast the tomatoes, adding the reduced sauce to the finished tomatoes. Absolutely divine. By removing the skins I also don’t have to put mine in a blender. I can do that later if I wish, depending on the recipe, or I can add some fresh basil and put this very rustic/chunky sauce on toasted french bread. Out of this world good!! Thanks so much for posting this recipe – it’s the best one I’ve found.

    Sally Cameron | 09/05/2017 at 12:31 pm

    That’s great Cara! I love to hear what people do to make recipes work for them, and it sounds delicious. Thanks much for explaining what you do for the benefit of others readers!

Lacey | 09/07/2017 at 11:13 am

When you blend the tomatoes, do you add everything from the roasting pan including the garlic or do you just pick out the tomatoes?

    Sally Cameron | 09/08/2017 at 9:24 am

    Hi Lacey, blend it all, everything from the pan. Garlic gets sweet when it roasts and it gives this sauce great flavor.

Erin | 09/18/2017 at 9:46 am

Hi Sally,
I had your recipe pinned for a long time and this year we have a bumper crop of tomatoes I put all the ingredients on a cookie sheet; roasted everything in the grill. What a wonderful taste!! My husband is going to love it. I then place it all in my big pot to blend with a hand stick blender. This is my first-time to make marinara. I will be pressure canning this wonderful, flavorful recipe. Thank you so much for sharing. This is a keeper!!

    Sally Cameron | 09/18/2017 at 2:04 pm

    Love to hear that Erin and what a great idea on grilling! Thanks for your comment so others can try it too!

Kristin | 10/06/2017 at 2:01 pm

What do you this for? Ad a spaghetti sauce?

    Sally Cameron | 10/23/2017 at 2:59 pm

    Hi Kristin. I’m not sure I understand your question. If you mean do I use it as a spaghetti sauce, then the answer is yes. I use it over spaghetti, penne and others kinds of noodles, and with zucchini noodles for a low carb noodle. You can also use it for a baked egg dish like Shakshuka. Good to bake shrimp in too then pour it all over the noodles. Hope that helps. If not, please let me know.

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