If you’ve ever wanted to make marinara sauce from fresh, homegrown tomatoes but felt unsure where to start, roasting them is an easy and flavorful solution. Roasting tomatoes not only enhances their natural sweetness and deepens their flavor but also allows you to tailor the seasoning to your taste. Whether you prefer a hint of garlic, a sprinkle of basil, or a touch of thyme, you can customize the recipe to your liking.

Start by selecting ripe summer tomatoes—Roma or plum tomatoes work especially well. Clean them thoroughly, removing any stems or blemishes, and then cut them in half or quarters depending on their size. Lay the tomatoes cut side up on a baking sheet, drizzle them with olive oil, and sprinkle with kosher salt. You can add crushed garlic cloves, fresh herbs like thyme or rosemary, or even a pinch of red pepper flakes for a bit of heat.

Roast the tomatoes in a preheated oven at 400°F (200°C) for about 30-40 minutes, or until they begin to caramelize and their edges turn slightly golden. The high heat concentrates the tomatoes’ flavors, making them rich and robust. Once roasted, allow the tomatoes to cool slightly before transferring them to a blender or food processor. Pulse until you reach your desired consistency—smooth for a classic marinara or chunky if you prefer more texture.

This roasted tomato sauce can be used immediately, or you can freeze it for later. It’s a perfect way to preserve the taste of summer and enjoy garden-fresh flavor year-round. Plus, by roasting and processing your own tomatoes, you control the amount of salt and other seasonings, making it a healthier option compared to store-bought sauces. This method also helps reduce food waste, especially if you find yourself with more tomatoes than you can eat fresh.

Making marinara with roasted tomatoes is a simple yet rewarding way to enjoy the bounty of summer. The process is straightforward, and the results are delicious—a homemade sauce bursting with the rich, concentrated flavor of fresh tomatoes, ready to elevate any pasta dish or pizza night.

Basic Marinara Sauce

There aren’t too many rules when it comes to tomato sauce (marinara).  Tweak and substitute as you feel inspired.  

1 large onion, chopped finely

¼ cup olive oil

4 large cloves garlic

30 ounces tomatoes (freshly roasted or canned, chopped)

1 – 6 oz can tomato paste

2 large bay leaves (optional)

1-2 teaspoons of dried herbs or ¼ cup fresh herbs (basil, oregano, thyme)

Salt & pepper to taste

Sugar to taste added after the sauce has simmered

Variations:

This is where you can go crazy and get inspiration from restaurant menus.

Wine-flavored:  Add some wine to the simmering sauce.  If you don’t have wine then add a splash of balsamic vinegar or another favorite vinegar.

Citrus accents: Adding some lemon or orange juice to the simmering tomatoes will brighten things up.  A teaspoon or two of citrus zest will add complexity to the sauce and is especially effective when paired with seafood.  

Brined ingredients:  This can be chopped capers, chopped Kalamata olives or green olives.  If you like anchovies, then include a small amount, mashed.

Bolognese-style:  Add some ground sausage or finely chopped bacon to the onions and cook simultaneously with the onions.

Creamy tomato:  At the end of the simmering period add ¼ cup of heavy cream and stir well.  The addition of cream will dilute the seasonings, so be sure and beef up the seasonings/herbs to compensate for that loss.

Places to use marinara sauce:

1.  Add it to a soup to boost the flavor and body
2. Us it as a tomato soup, pureed or chunky-style.
3. Make a quick pasta saute with your choice of meats and vegetables and use this marinara as the delicious binder for all of your ingredients
4. The marinara can be the base for any number of pizza combinations
5. Make an Italian style sub sandwich with meat of your choosing, topped with the marinara and broiled with your favorite cheese.

Hungry for more? Check out Chef doughty’s book; The Chef Within Dinner Edition.  Find more information and order your copy online here:
https://www.thechefwithinbook.com/bookstore/dinner-book

Meet Chef Doughty

We know her as part owner of Silvercreek Realty Group and the smiling face behind the brokerage accounting department, but did you know that Joyce Doughty has an affinity for culinary arts?

Chef Doughty is a successful food writer and restaurateur who hosted the nationally syndicated daily Public Radio food program “Food for Thought” for 17 years and was also host of the local ABC affiliate morning program “In the Kitchen” highlighting practical recipes and techniques for the kitchen. Recipient of the James Beard Foundation Top Three Chefs in Idaho Award and owner and chef of Idaho’s critically acclaimed Doughty’s Bistro. Chef Doughty was trained at Le Cordon Bleu and received her executive chef certification from the American Culinary Foundation.