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Roasted tomato marinara pasta sauce


  • 1,7 kg fresh tomatoes you can use cherry tomatoes or large tomatoes that are cut up in chunks
  • 1/3 cup olive oil
  • 2 large onions
  • 10 garlic cloves peeled
  • 1 Tbsp dried Italian herbs
  • 1 Tbsp thyme
  • 1 Tbsp oregano.
  • 1/2 cup fresh basil leaves
  • 1/2 cup of vegetable broth
  • 2 tsp sugar
  • salt and pepper to taste


  • Preheat the oven to 200°C.
  • Place the tomatoes, onions and garlic in a large roasting pan and drizzle with the olive oil.
  • Sprinkle all of the dried herbs as well as salt and pepper over and place into the oven.
  • Roast the vegetables for about 1/2 an hour until the tomatoes burst open and the onions and garlic start to caramelize.
  • Remove from the oven and place into a large pot.
  • Add the broth and bring to a simmer for 20 minutes until reduced and thick.
  • Add the basil and sugar
  • Use a stick blender to blend the sauce until smooth.
  • Serve over hot pasta with parmesan cheese.