Roasted Tomato Marinara

By Niecer

Ingredients

• Ingredients (Makes 4 cups of Sauce)
• 4 Large Tomatoes, roughly diced
• 1 lb. Cherry Tomatoes, halved
• 4 Cloves of Garlic, peeled and halved
• 1/3 Onion, roughly diced
• 1 Teaspoon of Salt
• 1/2 Teaspoon of Pepper
• 3 Tablespoons of Olive Oil
• A Handful of Fresh Basil Leaves

Preparation

Step 1

Remove the core out of the four large tomatoes. Roughly dice them into approximately same-sized pieces. Cut the cherry tomatoes in half length-wise. Roughly dice the onion. Peel the garlic and cut the cloves in half length-wise. Add all the ingredients to a large baking sheet.

Season the tomatoes, onion, and garlic with salt and pepper. Let the tomatoes sit for about ten minutes so the salt starts to leach some of the liquid out of the tomatoes. After ten minutes, add the olive oil. Mix the tomatoes, onion, and garlic to evenly coat them in the olive oil and seasonings. Spread the tomatoes out so there is just one even layer on the pan.

Roast the tomatoes, garlic, and onion in the oven at 325 degrees for two hours*. Every half an hour take the pan out and flip/mix the tomatoes, onion, and garlic to prevent burning.
*If two hours is too long for you, you can always use the broiler on low for 30-45 minutes. Just make sure to keep the oven door cracked open to keep an eye on things so the tomatoes don’t burn.

When the tomatoes are done roasting, remove them from the oven. Let them cool for about ten minutes and then add them to a food processor or blender. Toss in the basil leaves. Puree the mixture until smooth. (You might have to add some water or olive oil to loosen the sauce up a bit during the pureeing process.)