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Introduction
The origins of marinara sauce can be traced back to the coastal regions of Southern Italy, where the abundance of fresh tomatoes and the influence of seafaring traditions converged to create this beloved sauce. The name 'marinara' itself is derived from 'marinaro,' meaning 'sailor' or 'maritime' in Italian, suggesting that this versatile sauce was a staple among sailors and coastal dwellers alike. However, this roasted tomato version takes the traditional marinara to new heights, infusing it with a depth of flavor that can only be achieved through the transformative power of roasting. Picture yourself in a cozy Italian trattoria, savoring each bite of al dente pasta coated in this rich, velvety sauce – it's a true taste of la dolce vita.
Ingredients
• 2 pounds (900g) of ripe Roma or plum tomatoes
• 4 cloves of garlic, peeled and minced
• 1/4 cup (60ml) of extra virgin olive oil, plus more for drizzling
• 1 teaspoon (5g) of kosher salt, plus more to taste
• 1/2 teaspoon (2.5g) of freshly ground black pepper
• 1/2 cup (15g) of fresh basil leaves, julienned or roughly chopped
• 2 tablespoons (5g) of fresh oregano leaves, chopped
• 1/4 teaspoon (1.25g) of red pepper flakes (optional, for a little heat)
Step 1:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2:
Slice the tomatoes in half lengthwise and place them cut-side up on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Step 3:
Roast the tomatoes in the preheated oven for 30-35 minutes, or until they start to caramelize and release their juices.
Step 4:
Remove the roasted tomatoes from the oven and let them cool slightly. Transfer the tomatoes, along with any juices from the baking sheet, to a blender or food processor.
Step 5:
Add the minced garlic, remaining 2 tablespoons of olive oil, basil, oregano, and red pepper flakes (if using) to the blender or food processor.
Step 6:
Pulse or blend the mixture until the desired consistency is achieved, leaving it slightly chunky or blending it until smooth, according to your preference.
Step 7:
Taste the sauce and adjust the seasoning with salt and pepper as needed.
Q: Can I use canned tomatoes instead of fresh?
A: While fresh tomatoes are preferred for their superior flavor and texture, you can substitute high-quality canned whole or diced tomatoes if necessary. Drain the excess liquid and roast the canned tomatoes for a shorter time to concentrate their flavor.
Q: How can I make this sauce spicier?
A: To increase the heat level, simply add more red pepper flakes or a pinch of cayenne pepper to the sauce. You could also incorporate finely chopped fresh chili peppers or a teaspoon of chili garlic paste.
Q: Can I freeze this sauce?
A: Yes, this Roasted Tomato Marinara sauce freezes exceptionally well. Allow the sauce to cool completely before transferring it to freezer-safe containers or bags. It will keep well in the freezer for up to 3 months.
• For a vegan version, omit the Parmesan cheese.
• Adjust the amount of red pepper flakes to suit your desired level of heat.
• You can substitute fresh basil and oregano with dried herbs if necessary, but use roughly half the amount.
• For a richer flavor, consider using a combination of different types of tomatoes, such as cherry or heirloom varieties.
• This sauce can be frozen for up to 3 months.
Serve the Roasted Tomato Marinara sauce warm, tossed with freshly cooked pasta or as a topping for pizza, bruschetta, or other Italian dishes.
Let the sauce cool completely before storing it in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
While the tomatoes are roasting, you can prepare the other ingredients and equipment, so everything is ready for blending once the tomatoes are done.
- Use ripe, in-season tomatoes for the best flavor and sweetness.
- Adjust the cooking time based on the size and ripeness of your tomatoes to prevent overcooking or undercooking.
- For a smoother sauce, remove the tomato skins after roasting by peeling them off or straining the sauce through a mesh sieve.
For a creamy version, stir in a dollop of heavy cream or a few tablespoons of softened cream cheese. For a heartier texture, add sautéed ground beef or Italian sausage.
Pair this Roasted Tomato Marinara sauce with a crisp Italian white wine, such as Pinot Grigio or Sauvignon Blanc. It also complements garlic bread, a fresh green salad, or roasted vegetables.
Late summer and early fall, when tomatoes are at their peak ripeness and flavor.
This recipe is dairy-free and nut-free. It can be made vegan by omitting the optional Parmesan cheese.
