It’s one of my favorite times of the year!    It’s tomato season!

Every year, I plant loads of tomatoes, all kinds of tomatoes!    The first tomatoes to harvest are usually my Sungold tomatoes (one of my very favorite cherry tomatoes.)   Every year, we have bowls and bowls of cherry tomatoes , more than what we know what to do with.   For all the extra tomatoes, this is my go-to recipe.   It’s quick, it’s easy and you can use up all those tomatoes without a lot of effort.

 You’ll notice that the recipe calls for cherry and paste tomatoes.   There’s not a lot of water in these types of tomatoes so they create a nice, thick, rich sauce.  You could absolutely substitute with other types of tomatoes.  I do it all time!   Just keep in mind, that depending on the type of tomatoes you use, your sauce might not be as thick without cooking it down or adding tomato paste.

The recipe I’m sharing with you today is my basic version of Roasted Garlic & Tomato Marinara. Depending on what I have in the house or coming out of my garden, I often add onions and peppers to my sauce.  Just roast them along with your tomatoes, garlic and herbs.

Ways to Use Roasted Garlic & Tomato Marinara Sauce

• over pasta

• over zucchini noodles (hot or cold)

• as a chili starter (especially good when you roast onions and peppers in the sauce)

• as pizza sauce

• added to soup

• add vegetable broth to your marinara sauce and you now have a roasted tomato soup

• can or freeze it for later use

Roasted Garlic & Tomato Marinara

Ingredients:

8 cups cherry & paste tomatoes, halved

2 tbsp olive oil

12 leaves fresh basil

2 sprigs fresh oregano

4-5 cloves of fresh garlic, whole

salt & pepper to taste

Instructions:

1. Preheat oven to 375 degrees

2. On a cookie sheet, toss the halved tomatoes and garlic cloves in olive oil.

3. Tuck the fresh basil and oregano under and in between the tomatoes to prevent them from burning.

4. Season with salt and pepper and roast at 375 degrees for 45 minutes or until tomatoes are soft and slightly browned.

5. Cool the roasted tomatoes slightly, then add to a food processor and pulse until desired consistency.

 Enjoy!

Jen

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Roasted Garlic & Tomato Marinara Sauce

Course

Main Dish, Sauces & Marinades

Prep Time

5-10 minutes

Cook Time

45 minutes

Servings

Ingredients

• 8 cups cherry & paste tomatoes halved
• 2 tbsp olive oil
• 12 leaves fresh basil
• 2 sprigs fresh oregano
• 4-5 whole garlic cloves
• salt & pepper to taste

Course Main Dish, Sauces & Marinades Prep Time 5-10 minutes Cook Time 45 minutes Servings Ingredients 8 cups cherry & paste tomatoes halved 2 tbsp olive oil 12 leaves fresh basil 2 sprigs fresh oregano 4-5 whole garlic cloves salt & pepper to taste

Instructions

1. Preheat the oven to 375 degrees.
2. On a cookie sheet, toss the halved cherry & paste tomatoes and whole garlic cloves with olive oil.
3. Tuck the fresh basil and oregano underneath and in between the tomatoes to prevent them from burning.
4. Season with salt and pepper to taste and roast for 45 minutes at 375 degrees. or until tomatoes are soft and slightly browned.
5. Cool the roasted tomatoes slightly, then pulse in a food processor until the desired consistency.

Recipe Notes

For variation,  add peppers and onions and roast them along with the tomatoes and garlic.   This makes a wonderful chili starter!

Add vegetable broth to your soup and you now how roasted tomato soup!

Recipe by Jen @ www.myhealthyhomemadelife.com

 

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