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Marinara: Roasted Tomato Marinara Sauce

Source of Recipe

Brian Noland


List of Ingredients

1 1/2 pounds tomatoes
1/4 cup extra virgin olive oil
salt and pepper to taste
1/2 cup white wine (optional)
2 large head garlic
1 large bunch fresh basil
1 large bunch fresh oregano


Recipe

Note: The freshness of the ingredients is directly proportional to the taste of the sauce. If dried basil, dried oregano, garlic salt, or cheap canned toatoes are used you may compromise the integrity of the sauce. Tips: When roasting the tomatoes, you are going for partial carmelization.

Preheat oven to 350ºF. Place the tomatoes on a large sheet pan with one of the heads of garlic. Roast for 45-60 minutes or until tomatoes look somewhat limp and brown. Allow tomatoes and garlic to cool at room temp until cool enough to handle. Peel the tomatoes and remove the stem piece. Peel the roasted garlic. Place tomatoes and roasted garlic in the bowl of a food processor. Place tomatoes, roasted garlic and fresh herbs in the bowl of a food processor. Process until desired level of chunkiness is achieved.

Peel the fresh garlic and mince. In a medium to large stockpot or saucepan add olive oil and heat over med-high heat. Saute the minced garlic in the olive oil until aromatic (1-2 min). DO NOT BROWN THE GARLIC! Add the white wine (if you are using it) and reduce for 2 min. Add the tomato, herb and roasted garlic mixture and bring to a steady simmer. Reduce heat to low, cover and cook for 30-45 minutes. Allow the sauce to cool enough to taste it and salt & pepper to your liking.