Ever wondered how to make your own marinara sauce? It’s so easy! For this Homemade Roasted Tomato Basil Marinara Sauce you’ll only need a few ingredients…no added sugar included!
As this blog of mine continues to grow I couldn’t be more proud of the recipe library Linley and I have created on this baby. It seems like just yesterday I was contemplating starting a blog and today we have thousands of recipes living on Fit Foodie Finds. Man how was that almost 7 years ago? 7 YEARS. FFF continues to be the longest relationship I’ve ever had and it’s one that I never want to end.
This marinara sauce is one that I created in 2015 back when I was just experimenting with a DSLR camera. In college I nannied during the summer and throughout the year and I remember saving up all of my money to buy a DSLR camera, not knowing what this website would be one day. I am so glad I invested my time, energy, and money into this thing because it’s really changed my life! I love my job, I love my coworkers, I love the challenges I encounter on a daily basis, and I love the work I create. That’s why sometimes I need to take a step back from creating soooooo many new pieces of content and bring back some of the oldies.
Insert –> Homemade Roasted Tomato Basil Marinara Sauce.
Like I stated above, this recipe actually dates back to 2013. We gave the photos a facelift and tweaked things ever-so slightly. I know lots of you have made this and love this recipe, so for those that haven’t…DO IT! Tomatoes are as ripe as can be right now and deserve to be made into a delicious homemade sauce. The best part is, there’s absolutely no added sugar. We’re talking white sugar, maple, honey, etc. Nada. None. Nopers. All you need are a few key ingredients and you’re on your way to heaven in a jar!
It’s pretty simple to make your own homemade marinara sauce. Let’s break it down into 4 steps:
- Roast: drizzle with olive oil and season with salt. Then, roast at 400ºF for around an hour or until brown.
- Peel: let cool ever so slightly so you can peel the skins right off.
- Blend: toss everything into a food processor and blend away!
- Jar: serve immediately or pour into a jar for later.
This sauce will stay good in the fridge for around 4 days. Remember, there are additives and this recipe is 100% fresh. That’s why the shelf life isn’t super long. Need some inspiration for ways to use marinara? Check out: Pumpkin Marinara with Zoodles, Healthy Chicken Parmesan Quinoa Bake, and Sweet Potato Pizza Bites.
Homemade Roasted Tomato Basil Marinara Sauce
- Prep Time: 10
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 3 cups
- 8 medium tomatoes
- 2 tablespoons olive oil
- 8-10 cloves of garlic
- salt, to taste
- pepper, to taste
- 20 leaves fresh basil
- 1 teaspoon apple cider vinegar
- Preheat oven to 400ºF and lightly spray a pan or casserole dish with nonstick cooking spray.
- Prep tomatoes by washing and cutting in half. Then, place on baking sheet face up and drizzle with olive oil and season with salt and pepper.
- On the same pan, add garlic cloves. The more the tastier!
- Roast at 400ºF for about 20-30 minutes. Then, remove garlic cloves. You want them to be golden brown, so be careful not to burn them.
- Then, place the tomatoes back in the oven for 30 more minutes or until they begin to brown.
- Let sit for around 5 minutes and then peel. Place roasted tomatoes, garlic, fresh basil, and apple cider vinegar into a large food processor. Process until smooth.
- Do a taste test and add more salt and pepper to taste.
- Store in a mason jar or air tight container in the fridge for up to 3-4 days OR serve immediately.
*We kept the basil in bigger chunks because it’s more flavorful that way, but option to puree everything.
*Will stay good in the fridge for up to 3-4 days.
- Serving Size: 3/4 cup
- Calories: 182
- Sugar: 0
- Fat: 14
- Carbohydrates: 10
- Fiber: 0
- Protein: 1