August 30, 2017

Roasted Tomato Chunky Marinara

roasted tomatoes


4 lbs. of fresh tomatoes, halved
2 large carrots, chop
1 large yellow onion, large chop
2 c. baby bella mushrooms, quartered
10 cloves of garlic, smashed
1 tsp dry thyme
1 T honey
olive oil
salt and pepper to taste
small bunch of fresh basil


Preheat the oven to 350 Degrees. Line 2 large sheet pans with at least a 1" lip with parchment paper. Place tomatoes cut side up with onions, garlic, carrots, and mushrooms evenly in a single layer. Drizzle with extra virgin olive oil, salt, pepper and thyme.

Roast for 40 minutes. Rotate your sheet pans from top and bottom racks in oven. Roast another 25 minutes and check edges are browning. Roast again for 10-20 minutes. They are done with tomatoes and onions have crispy, blackened edges.

Transfer to a high speed blender. Add honey, pepper, bunch of fresh basil and salt to taste. Pulse and blend to your desired consistency.


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