Roasted Marinara Sauce with Fresh Tomatoes

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is richer in healthy fats.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative.

Preheat the oven to 400°F (200°C).

Cut off the stem end of the Roma tomatoes and squeeze out excess seeds and juice.

Cut the tomatoes in half and place them cut-side up on two baking sheets.

Drizzle the tomatoes with olive oil and sprinkle with salt.

Roast the tomatoes in the oven for 30-40 minutes until charred and cooked.

While the tomatoes are roasting, chop the onions finely.

In a pot, heat about 3 tablespoons of olive oil and add the chopped onions.

Cook the onions until soft and golden brown, about 15-20 minutes, stirring occasionally.

While the onions are cooking, chop about 1/4 cup of fresh basil and set aside.

In a bowl, combine the chopped basil, 1 tablespoon of sugar, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and a pinch of baking soda.

Remove the roasted tomatoes from the oven and add them to a blender, leaving behind excess juice in the pan.

Add 3-4 tablespoons of garlic to the pot with the caramelized onions and cook for a few more minutes until the garlic is cooked.

Add the caramelized onions to the blender with the tomatoes and blend until smooth, leaving some bits for texture.

For the second batch of tomatoes, add 1 tablespoon of sugar, 1/4 teaspoon of black pepper, more onion powder, chopped basil, 2 teaspoons of balsamic vinegar, and 1/8 teaspoon of baking soda.

Simmer the blended sauce for 20-30 minutes, adjusting salt as needed before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens