My garden is overgrowing with tomatoes and basil that I needed to make a tasty sauce ASAP! This Homemade Marinara Sauce is always my go-to recipe to use up those tomatoes.
This Homemade Marinara Sauce also goes the distance. I love to make this and store it for the upcoming months for pasta, zoodles or even homemade pizza.
You will love the aroma of this sauce while making it. No to mention, it is completely vegan and so fresh.
Ingredients
8 large tomatoes cored
3-4 cups of cherry and Roma tomatoes
6 cloves of garlic
½ large onion cut in quarters
Olive oil for drizzling
8-10 fresh leaves of basil
1-2 cans tomato paste
Salt to taste
Instructions
- Preheat oven to 400 degrees and oil a 9×13 baking dish
- Fill the baking dish with tomatoes ensuring the larger tomatoes aren’t overlapping.
- Add garlic and onions in between and on top of tomatoes and drizzle with olive oil.
- Bake for 40 minutes or until tomatoes become wrinkled and begin to break apart
- Allow to cool for approximately 10-15 minutes.
- Carefully add the entire pan to a large pot along with fresh basil.
- Using a hand mixer, blend all ingredients until a sauce is formed and no chunks remain. Alternatively place in a food processor in sections and blend before adding to pot.
- Once blended, add tomato paste (the more the paste the thicker the sauce) and salt to taste and bring to a boil.
- Immediately reduce heat to low stirring occasionally.
- Allow to simmer for 20 minutes.
- Store in refrigerator for up to 5 days until ready to use or freeze in airtight container for up to 3 months.
- Alternatively, store in sealed mason jars and enjoy all year round! For a tutorial on how to seal mason jars properly click here
If you tried and enjoyed this recipe, please pin and save on Pinterest and follow me, Running on Forks.
Cheers to a healthier you!
Tricia
xo