Oven-Roasted Tomato Basil Marinara Sauce

By Renee's Kitchen Adventures

Published 08/28/2016

Fresh tomatoes, fresh basil, onions, carrots and seasonings are oven-roasted until soft then blended together for fresh take on marinara sauce.


  • 7 - 8 large, homegrown tomatoes, cut into large chunks with seeds removed
  • 4 cloves garlic, peeled and thick sliced
  • 1 medium sized onion, cut into large chunks
  • 1 - 2 carrot(s), peeled and thick sliced
  • 8 large basil leaves, basil leaves
  • 2 - 3 TBS olive oil
  • 1 tsp. dried oregano
  • kosher salt and fresh ground black pepper, to liking


  1. Heat oven to 400 degrees F. Line a large baking sheet with foil. Drizzle with a little olive oil and swirl to coat.
  2. Arrange tomato chunks, skin side down, in a single layer on prepared pan. Arrange the garlic, onion, and carrots between the tomato chunks.
  3. Tear up half of the basil leaves and sprinkle onto the veggies. Drizzle all with the rest of the olive oil then sprinkle with oregano, salt and pepper.
  4. Roast in oven for 40 - 60 minutes, or until all veggies are soft and starting to get a little brown. Take from oven and let cool for 20 minutes.
  5. Transfer all contents (including the juices) from pan and the remainder of the basil to a high-powered blender (like a Ninja) or large food processor and carefully process into a smooth sauce. Taste for seasoning, and add salt and pepper, if needed.
  6. Sauce is ready to eat or be packaged for the freezer or refrigerator.

Yield: approximately 2 quarts

Prep Time: 00 hrs. 10 mins.

Cook time: 01 hrs. 00 mins.

Total time: 1 hrs. 10 mins.