It’s hard to beat a simple dish of fresh pasta topped with marinara sauce.
This Roasted Tomato Basil Marinara Sauce uses sautéed garlic combined with fire-roasted tomatoes, red pepper, fresh basil and a variety of herbs to create a savory, rich flavor that will please your palate.
Real-food ingredients + freezer-friendly
We hate to be the bearer of bad news, but most store-bought sauces are loaded with excess calories, highly processed oils, mounds of salt and refined sugars (some more than a bowl of Fruity Pebbles!). The key to a healthy, yet flavorful sauce is using quality ingredients.
Thank goodness, making your own homemade version is easier than you think and is an absolutely delicious complement to a variety of foods.
Once you make this marinara sauce, you’ll never want to buy jarred sauce again. Plan to make extra and keep it on hand in the freezer to use for a quick meal on a busy night. It’s a winner every time!
Some of our favorite ways to use marinara sauce:
- BBQ brisket
- Bloody Marys
- Chicken Parmesan
- Cocktail sauce
- Eggplant Parmesan
- Italian Quesadilla: sauce, mozzarella, mushrooms, spinach and chicken.
- Penne pasta
- Poor man’s Parmesan: one slice of bread topped with sauce, a slice of mozzarella and broiled until cheese is golden and bubbly
- Soup Base
- Spaghetti Squash
- Spanish rice
- Tomato and basil linguine
- To top Baked Macaroni and Cheese
- To top fish fillets or shrimp
- Poached cod: Simmer sauce in a pot; add cod fillets, cover and cook until just firm.
- Veal cutlets
- Vodka penne: Simmer 1/2 cup Greek yogurt and 3 cups sauce in a skillet for 3-5 minutes. Remove from heat and stir in 2-3 tablespoons vodka. Toss with cooked penne.
- 3 tablespoons extra virgin olive oil
- 1 & 1/4 cups chopped onion
- 3 tablespoons minced garlic (or 3/4 plump bulb)
- 2 (28 oz.) cans diced fire roasted tomatoes
- 1 (14.5 oz.) can diced fire roasted tomatoes
- 2 teaspoons dried parsley
- 1 teaspoon dried oregano
- 1/8 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1 teaspoon red pepper flakes
- 1/8 teaspoon Himalayan pink salt
- 1/8 teaspoon pepper
- 1/4 cup chopped basil, loosely packed
- Add EVOO to a large pot. Over medium heat, sauté onions for 2-3 minutes. Add garlic, sauté 1 minute. Add tomatoes, stir to combine. Add all remaining ingredients.
- Bring sauce to a boil, reduce to a simmer, stir and cover. Simmer for an hour, until sauce thickens, stirring occasionally.
Keywords: Freezer-Friendly, Gluten-Free, Toppings and Condiments