Roasted Roma Marinara

This is the last recipe from our summer tomatoes! (sniff, sniff)  The tomato plants have produced all they’re going to produce and it’s time to make room for the fall/winter garden.  Hard to believe summer has flown by so quickly!

Roasted Roma Marinara

The recipe below is a basic marinara sauce, kicked up a notch by roasting the tomatoes beforehand.  Roasting tomatoes is the only way I will make marinara from now on.  It gave them a subtle smokiness that made the sauce that much better.  I only added chopped fresh basil and in my opinion, it was the only herb needed.  The ingredients are so simple, yet so flavorful, I didn’t want to add too much else for fear of taking the simplicity away.  The next time I make this sauce, I’ll double or triple the batch and freeze the extra for nights when an easy dinner solution is needed.


Roasted Roma Marinara

Makes about 2 cups


  • 1 1/2- 2 lbs of Roma tomatoes
  • 2 cloves of garlic
  • 1 small sweet onion
  • 1/4 cup chopped basil
  • 2 Tbsp of tomato paste
  • 1/4-1/3 cup olive oil
  • salt and pepper to taste.
  • Pinch of sugar (optional)
  • I substituted date sugar ( could do coconut sugar) in place of processed  white sugar.


Fill a medium size pot with water and bring to a boil.  Boil the tomatoes for about 3 minutes.  Remove them from the boiling water and immediately plunge into ice water to stop the cooking process.  When they have cooled, peel the skin off.

Line a baking sheet with parchment paper and arrange the peeled tomatoes on the sheet.  Drizzle them with about 2 tablespoons of olive oil and sprinkle with salt and pepper.

Roast the tomatoes in a 400 degree oven for about 20 minutes.

While the tomatoes are roasting, chop the onion and garlic.  Heat up a medium size sauté pan with 2 tablespoons of olive oil over medium heat.  Cook the onion for about 10 minutes until it’s translucent.  Add in the garlic and let it cook for about a minute.

While the garlic is cooking, roughly chop up the somewhat cooled roasted tomatoes.  Make sure you cut the stems out.  You don’t want those in your sauce.  Add the chopped tomatoes to the onion and garlic and mash them up a little bit.  Next, add in the tomato paste and about 1/8 tsp of salt and pepper.  Let the marinara cook for about 5 minutes over medium heat.

While the marinara is cooking, chop the fresh basil.  Mix it into the marinara and allow the sauce to simmer on low for about 20-30 minutes.

To cut the acidity of the sauce you can add about half a teaspoon of sugar to it.

Roasted Roma Marinara Roasted Roma Marinara