Roasted Tomato Marinara Sauce
Meal: 100 cal Protein: 3g Carbs: 11g Fat: 5g
This is an amazing sauce and an excellent way to use up some ripe, to almost over ripe tomatoes. Most of the extra calories in bottled marinara sauces come from added sugars.
This sauce has so much flavor, we don’t need to add any sugar so your calories will be half relative to typical canned sauces. Beautiful tomatoes, garlic and shallots, and flavorful spices all oven roasted to perfection. Most of the work concentrating flavor is done by your oven so your house smells amazing in the process!
Ingredients
- 3 Lbs Tomatoes cored and cut in half
- 4-6 Cloves Garlic minced
- 2-4 Shallots diced
- 3 Tbsp EVOO
- 1 Tbsp Oregano dried
- 1 Tbsp Basil dried
- Sea Salt & Pepper
Directions
- Preheat oven to 400F. Parchment line baking sheet.
- Place tomatoes, garlic, shallots, EVOO, and Spices in bowl and mix well.
- Place mixture on baking sheet, with tomatoes cut side down.
- Roast for 45 minutes.
- Let cool, pull skins off, and put tomatoes with juices into a mixing bowl.
- Mash with fork, potato masher, or immersion blender. Occasionally, the sauce can benefit from a pinch of sugar to balance it out if it’s a bit too acidic in taste.
To use right away, heat in a saucepan on medium. Otherwise, refrigerate for up to one week or freeze for up to one month. To use frozen sauce, thaw in fridge for 24-48 hours.
