Roasted Marinara Sauce Recipe – Easy, homemade, fresh

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Roasted Marinara Sauce Recipe

This roasted marinara recipe could not be any easier and it beats jarred or canned sauce by a landslide. I admittedly tried to make a homemade marinara sauce in the crockpot last fall and it was a MAJOR fail. I don’t know why, but it just tasted bitter and blah.  But this, this is how you make marinara sauce – roasted.

The measurements in this recipe are just a suggestion. It’s what I ended up putting into my marinara sauce, but add more of what you like and less of what you don’t. I’m fairly certain you can’t mess this up.



Tomatoes - About 5 pounds
I used a combination of roma, cherry, and glacier – some from my garden, some store bought. Dice large ones and leave cherry tomatoes whole. Remove stems.

Fresh Basil - Cup (packed) with fresh basil leaves, washed (whole leaves), stems removed

Fresh Garlic - Whole cloves, about 10 or 1/4 Cup
I like garlic, use less if this sounds like too much

Zucchini - 1 – 2 zucchinis, diced in 1/2″ thick slices

Onions - Two medium onions, quartered
I used a red onion and a Walla Walla Sweet onion (from my garden)

Olive oil - About 2 Tablespoons

Balsamic Vinegar - 1 Tablespoon (optional)

Salt - 3/4 Tablespoon

Italian Seasoning - 1 Tablespoon

Ground Pepper – To taste



1.) Preheat oven to 400 degree F

2.) Wash and chop all your vegetables. If you have large tomatoes, quarter them. Basically you want everything about the same size when you chop it up – so it all cooks at the same rate.


3.) Once all your vegetables are chopped, toss them into a roasting pan or glass pyrex pan. Drizzle olive oil and balsamic vinegar over vegetables. Add salt, italian seasoning and ground pepper to taste.

4.) Pop in the oven. Cook 45-60 minutes at 400 degrees. You can take the pan out about half way through and give it a good stir. If you have enough for multiple pans, rotate them on the shelves so they cook evenly.

4.) Remove from oven. Allow to cool.


5.) Once cool to touch, use a slotted spoon to scoop vegetables into a food processor, blender or Blendtec/Vitamix. I recommend a slotted spoon because I found I had a lot of liquid from my tomatoes – leave the juice in the pan, you can add more later.


6.) Puree your vegetables. The longer you puree, the smoother the sauce. If you had very seedy tomatoes, puree a bit longer to help break those up. Scoop in liquid from your roasting pan to get it to the consistency you would like. You can always freeze this liquid for tomato soups or to add to sauce at a later time (I didn’t want to throw mine away!). If it’s not thick enough for you, try adding some tomato paste.

7.) Freeze in Ziploc bags or freezer bags. Or if you’re up for it, can it!


I knew the recipe was a keeper when my daughter sat down, right there on the kitchen floor and ate a bowl of it, without noodles, without cheese. She loved it! So it’s kid-approved, in case you’re wondering.

I’d love to hear what you think about this recipe! I’m excited to get more tomatoes and try some different variations. I might try to add the basil in fresh to the food processor – I bet that would give it a vibrant color and possibly a stronger flavor.



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  1. Walla walla sweets….. Mmmmmm….. I am drooling over this! I’m a Washington girl who is married to the Navy and has landed all over the planet in the past 7 years BUT Washington! No really… While I was pregnant with my first, I came home from Spain for a visit and left the morning Burgerville started selling the onion rings. Flight left at 7:30, sales started at 11:00. I cried. A lot. When someone says to just use a vidalia onion, it’s the same thing, I just want to beat them! Nothing compares to a Walla Walla sweet onion. NOTHING! I can not wait to try this recipe. Though I am going to have to find a way to smuggle some onions in to Californian…

  2. Reviewed this site, did all that was to do and totally enjoyed the results. Our garden was not the greatest this year, but it was nice to make a Marinara sauce because we have spagetti in the freezer.I have high cholestrol and this will be GREAT for my future dinners! p.s..will introduce this to our 3yr old grandson..Thank-you

  3. In regards to canning Cindee, did you still roast or did you blanch and cook it down in a sauce pot? Also, did you add 1 tbs. of lemon juice to the cans? The Ball blue book seems to do that with most of there non salsa tomato recipes. I have made and froze this recipe, and yes, it’s absolutely amazing!

  4. just made this and loved it.. was curious though how to make it more red? I don’t mind the color but I can just hear my kids now..and I don’t want to add any canned tomato sauce or anything.. Any other suggestions?

  5. I just made this and stood OVER THE BLENDER eating it! It’s DElish! I stopped about midway through the blending and realized it was thick enough to also be a really yummy tomato soup or bisque. I needed this batch for dinner tonight, but I think I will make another batch and leave it in its thicker form. Nothing better than soup and sandwiches for cold winter nights!

  6. Do you need to add any citric acid? Or is the recipe ok the way it is?

  7. Regarding canning this recipe, I just did it last week and I’m about to do it again. I processes quarts of sauce in a PRESSURE CANNER for 25 minutes (20 minutes for pints) at 12 pounds of pressure. Since there are vegetables other than tomatoes in there, water bath canning is not advisable.

    • Hi Cindee, did you add more vinegar, lemon juice or citric acid to the recipe? Also did you skin and roast the tomatoes? The ball blue book comments on skins holding bacteria and mold. Today I tried skinning and cooking it down on the stove and it just didn’t cook down enough, so I tossed in some cream cheese and its making a tasty creamy tomato basil soup :)
      Last time I roasted and was able to take out a lot of liquid and froze it for marinara, but I’d prefer to can it. Either way, this recipe rocks!!

  8. Your daughter is just precious! This sauce will have the most delicious flavor, I can’t wait to taste it. Hope you have a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  9. I made this today and it was so YUMMY! Thank you for sharing this recipe!

  10. Have pinned this to make this on the weekend! I LOVE roasted vegetables so I have no doubt I will love it. I will serve it over some cheese ravioli!

  11. Your daughter is adorable! The recipe sounds great. I love the roasted veggies added in. I would like to invite you to my new weekly linky party Share Your Stuff Tuesdays. It’s live now..hope to see you there :)

  12. I made this last night and it is so yummy! I put some in the freezer but was wondering if you had instructions on how to can it ?

  13. This looks super good; I’m going to have to try it! I haven’t found a good marinara recipe with fresh tomatoes yet, so I am eager to try this one. Pinned!

  14. This looks great…..I will definitely be trying it! Found your link at ISBMTF Inspiration Monday…. thanks for sharing! ~

  15. Got mine in the oven for tomorrow!!

  16. I too tried sauce before and it was bitter and blah. This is amazing! Glad I tried again!

  17. I just made this. It came out so good. Thanks for the recipe. It’s so much easier, and most likely tastier, than what I was planning to do.

  18. OMG , just finished making this. Oh so good. I added bell peppers from the garden. I got about 7 cups but I had only 4.5 lb. of tomatoes. I roasted the veggies on parchment lined sheet pans.

  19. Aimee burch says:

    I really want to try this recipe. But I want to can it. How would I adapt it for processing. And how long would you process for? Thanks.

  20. It looks and sounds so good. Do you know about how many cups the recipe makes? Thank you.

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