How to Make Slow-Roasted Tomato Marinara Sauce

Learning how to make marinara sauce from scratch is easier than you might think. In our recipe, slow roasting concentrates the flavor in the tomatoes, making for a much heartier and somewhat thicker sauce. You can freeze the sauce in pint containers for up to six months. If you don't have a food mill, puree the sauce in a blender or food processor and strain through a sieve.

Roast seasoned tomato halves, cut sides up, at 250° for 7 hours. If you don't have the time—instead of slow roasting, you can blast the tomatoes at 450° for 20 minutes or until they begin to brown. The sauce will be slightly thinner but still vibrantly flavored.

Pass the roasted tomatoes through a food mill, or puree and strain to acheive just the right texture.

Simmer tomato mixture along with wine and sauteed onion, basil, oregano, and garlic.