Garlic-Free Roasted Tomato Marinara
A rich, sweet marinara made by roasting ripe tomatoes and carrot until jammy, then simmering with basil, olive oil and a splash of red wine vinegar. Wonderful on pasta, pizza or meatballs.
- Prep
- 15 min
- Cook
- 55 min
- Total
- 1 hr 10
- Serves
- 6
Roasting concentrates the tomatoes and brings out their sweetness, and the carrot rounds out the acidity without extra sugar. The sauce keeps in the fridge for 5 days and freezes beautifully in jars for up to 3 months. Toss it with hot pasta and a splash of the cooking water for a quick weeknight dinner.
Method
-
Heat the oven to 425 F. Toss the tomatoes and carrot with 3 tablespoons of the olive oil, 1 teaspoon of the salt and the pepper on a large rimmed baking sheet. Arrange the tomatoes cut side up.
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Roast for , until the tomatoes are soft, collapsed and browned in spots and the carrot is tender.
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Heat the remaining olive oil in a large pot over medium heat. Add the tomato paste, oregano and red pepper flakes and cook for , stirring, until the paste darkens.
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Scrape the roasted vegetables and all their juices into the pot. Add half of the basil and 1/2 cup water.
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Simmer gently for , then blend with an immersion blender until mostly smooth with a little texture.
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Stir in the vinegar and the remaining 1/4 teaspoon salt. Taste and add the sugar only if the sauce tastes sharp.
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Tear in the remaining basil just before serving.
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