- 8 cups tomatoes, you can use grape tomatoes (my fav!) or large tomatoes that are cut into chunks
- 1 yellow onion, chopped
- 6 cloves of garlic, whole
- 1/3 cup olive oil
- 2 teaspoons kosher salt
- 1/2 cup packed fresh basil
- Preheat your oven to 350ºF. Line a rimmed baking sheet with parchment paper.
- Spread the tomatoes, onion + garlic on the baking sheet. Drizzle with olive oil and salt.
- Slow roast in the oven for 2 hours. Remove, and allow to cool to room temperature.
- Lift out the parchment paper, and transfer the tomato mixture to your high speed blender. Add in the fresh basil.
- Blend over low or medium speed until desired consistency. I like mine to be a little chunky. Taste for salt, and add more if needed.
- Pour the marinara sauce into wide mouth pint mason jars. This recipe makes 6 cups, so you’ll be able to fill 3 mason jars. If freezing, make sure you don’t go above the “freeze” fill line!
- Will keep in the fridge for at least 1 week, or frozen for at least 6 months in your freezer, or 1 year in your deep freezer.
Canning: If you know how to can (which I have always wanted to try but haven’t ever attempted), you could preserve these by canning also. Then they would be shelf stable. I can’t offer any advice, but sure Google could show you how!