While farmers markets are overflowing with fresh ripe summer tomatoes, 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 sauce. Enjoy it tonight or freeze it for the months to come.
In late summer when prices are low, I'll bring home twenty pounds (double batch) of fresh tomatoes and make roasted tomato (or my easy homemade marinara sauce).. Roasting tomatoes concentrates the natural sweetness of the tomatoes, garlic and onions. Extra sauce freezes well for easy dinners in colder months to come. There is nothing like the flavor of your own homemade tomato sauce. It's a lot of tomatoes but it's an easy recipe.
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Ingredients
For a full batch with a yield of 7-8 cups of sauce, here is what you need:
- 10 pounds fresh tomatoes
- 16 cloves of fresh garlic (2 heads)
- Extra virgin olive oil
- Dry red wine (optional)
- 1 bunch fresh oregano or fresh basil (or 2 tablespoons dried)
- 2 medium onions
- Sea salt
- Ground black pepper
- Red pepper flakes
Ingredient Notes
Some people add a little sugar to offset the acidity of the tomatoes but I don't think this recipe needs it. If you prefer to add sugar, try a teaspoon (or use monk fruit).
Another nice add is a tablespoon or two of balsamic vinegar. To use dried herbs instead of fresh herbs, use a dried Italian seasoning blend.
Types of Tomatoes
So what's a good tomato for this sauce? I look for Roma tomatoes and the heirloom varieties, especially Brandywine and Purple Cherokee (a purple beefsteak). Red beefsteak tomatoes are good too. Buy what looks best and a mix is great for homemade pasta sauce. For more info on varieties of tomatoes read this.
Wine or Not
Why add wine? Because the wine gives it more depth of flavor, it enhances and intensifies the flavor. When I cook with wine I use the mini airline size bottles so I don't have to open a big bottle or when a bigger bottle is nicer (and more expensive) than I want to cook with. If you don't want wine in a recipe, just omit it.
Roasting Pans
Use one large roasting pan (like you use for a turkey) for a half batch or two large roasting pans for a full batch. For a full batch with one roasting pan, split this recipe into two batches. If you have double ovens or one really large oven, you might be able to do two pans at once with two roasting pans. If you only have one pan, try borrowing a second from a friend.
Don't use disposable, uncoated aluminum pans. The acidity in tomatoes reacts with the aluminum with the possibility of leaving an unpleasant metallic taste.
While the long terms effects of aluminum leaching into foods it not fully known (there are conflicting reports), acidic foods like tomatoes are better off in stainless steel or anodized aluminum.
Anodized aluminum roasting pans work because the manufacturing process hardens the metal making it non-reactive.
Instructions
- Pre-heat a hot oven to 425°F
- Wash the tomatoes and core them, depending on variety. Beefsteak and heirloom tomatoes have bigger cores. If you are using Romas, no cores.
- Line a rimmed baking sheet with a clean kitchen towel and lay the tomatoes out while you work on them.
- Next, chop the tomatoes into larger chunks. Roughly chop onions and peel garlic cloves.
- As you chop them, place tomatoes, onions and garlic into the roasting pans
- Add olive oil, herbs, wine, salt and pepper and toss with your hands to mix.
- Roasting time is approximately 1 hour, depending on how juicy tomatoes are. Roast until the tomatoes and onions are a shriveled with some browned edges, and still some juice in the pan bottom.
Tip - Don't cut the tomatoes too small as smaller pieces roast faster. You want them to develop flavor.
Chunky Sauce or Smooth
After roasting, pour everything carefully 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, use 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 (and wear an apron!).
How to Store and Freeze
The sauce will keep in the refrigerator for 5 days in an airtight container, or freeze for several months. I prefer glass jars over freezer bags as bags can leak or puncture and they are plastic. A mason jar or ball jar work fine. When you fill the jars, don't fill them all of the way to the top. Leave just a little head space for expansion. To thaw frozen sauce, place it in the refrigerator overnight, pour into a pan over medium heat with a lid on until it's hot. On of my favorite things to label jars with is these removable labels. They work great.
To Serve
Serve over your favorite pasta noodle. It's a good basic spaghetti sauce, or for penne or rotini (corkscrew). For a low carb dinner, serve over zucchini noodles. It also makes a terrific pizza sauce.
Related Recipes
This sauce is terrific with my ricotta and kale stuffed shells recipe. If you love mushrooms, try this homemade marinara sauce with mushrooms. For more roasted tomatoes, try these oven roasted cherry tomatoes with fresh thyme.
Tomato Canning Notes
I used to can this sauce with a pressure canner so it was pantry stable. Now I just freeze the finished sauce.
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).
For instructions on preparing canned tomatoes, check out these resources:
- From the Ball site
- From Simply Canning
📖 Recipe
Roasted Tomato Marinara Sauce
Equipment
- Stainless steel roasting pans
- Food processor or blender
- Double ovens or split the batch into two
Ingredients
- 10 pounds fresh tomatoes
- 16 large whole garlic cloves, peeled
- ½ cup extra virgin olive oil
- ½ cup dry red wine optional
- 6 tablespoons fresh oregano leaves or 2 tablespoons dried
- 2 medium onions roughly chopped
- 1-2 tablespoons Balsamic vinegar optional
- 2 teaspoons sea salt
- 2 teaspoons ground black pepper
- ¼-1/2 teaspoon red pepper flakes optional
Instructions
Pre-heat Ovens
- Pre-heat the oven (s) to 425 degrees (218C). Get out two large stainless steel roasting pans (like for roasting a turkey).
Prep Tomatoes
- 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. Smaller pieces might roast too fast.
Roast Tomatoes
- Place tomatoes in the roasting pan. Add garlic cloves, oil, wine or broth, oregano, onion, salt and pepper. Toss with your hands. 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.
Cool and Puree
- Remove pans from oven, set on the stove top and allow to cool until you can handle it. Carefully transfer the roast tomatoes into a food processor and pulse 5-6 times. You can also use a blender and proess in batches. Serve or cool completely and freeze in portions.
Jeff says
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 says
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. http://foodinjars.com/2011/11/canning-101-is-it-safe-to-can-products-that-contain-some-oil/
Dalynn says
I am so excited to make this tomorrow! I was wondering if roasting them in a couple of 9x13 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 says
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. 9x13 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!
Jen says
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 says
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!
Peg says
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 says
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.
Leesa in Oregon says
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 says
Thanks for letting me know Leesa! You made my day! I love this sauce too! Good note on the basil and extra garlic.
psrs84 says
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 says
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.
LaurieTX says
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 says
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 says
Love to hear that Laurie! Thanks!
Englishjewel says
Good day. Do l have to remove the seeds from the tomatoes. l am looking forward to making a batch this weekend
Sally says
Hi Jennifer. No, you do not need to be concerned with removing the seeds. Please let me know how your batch comes out.
Cindy says
Well, it is Saturday morning and I will be off to farmers market now! This looks fabulous!
k.c. says
I use hot water canning process for my salsa, I've never had any problems. Why would this sauce be any different?
Sally says
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.
Jim Perry says
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 says
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.
Michelle says
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 says
Hi Michelle. Nope. No need to peel. Easy!
KMC says
You mentioned that you were planning on canning this. Do you have instructions for pressure canning?
Sally says
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!
Judy says
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..
Ashley says
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 says
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.