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How to Make Slow-Roasted Tomato Marinara Sauce

By David Bonom
November 01, 2010
Photo: Randy Mayor
Learn how to make delicious Slow-Roasted Tomato Marinara sauce with our step-by-step guide.
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Slow-Roasted Tomato Marinara

Photo: Randy Mayor
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.

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Step 1

Photo: Randy Mayor
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.

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Step 2

Photo: Randy Mayor
Pass the roasted tomatoes through a food mill, or puree and strain to acheive just the right texture.
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Step 3

Photo: Randy Mayor
Simmer tomato mixture along with wine and sauteed onion, basil, oregano, and garlic.
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