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Roasted Tomato Marinara Sauce


I have to be honest, I've always wanted to make my own tomato sauce from whole tomatoes, but after reading method upon method, it always looked too complicated. Something about poaching the tomatoes and giving them an ice bath to peel, de-seed, and then puree? Seems like a lot. With all of these beautiful farm tomatoes we keep getting, I knew there had to be an easier way to conquer this recipe!

I wanted to give you a simpler method, something that doesn't require twenty pounds of tomatoes, but if you so happen to get your hands on that many, this recipe will work for you! We're cutting the tomatoes in half, cutting the tiny core out, and roasting with a small amount of onion, olive oil and salt. The pan is ready to come out of the oven once the flesh gets a little brown and caramelized. At this point, if you want to let the tomatoes cool a little, the skin is easy to pluck right off, or you can do what I did, and blend it all together, skin, seeds and all. It turned out great! Smooth texture, really deep flavor. Let's try it! Roasted Tomato Marinara Sauce Serves 4-6 Ingredients 3-4 cups Perfectly Imperfect tomatoes 1 Perfectly Imperfect white onion 2 Tablespoons olive oil 1/2 cup fresh parsley, chopped 1/2 cup fresh basil, chopped 3 Tablespoons dried oregano salt & pepper to taste

Instructions 1. Preheat oven to 425. Cut tomatoes in half, using a small knife to cut a V-allowing you to remove the top core. Peel white onion and cut into quarters. Lay on baking sheet, drizzle with olive oil and a pinch of salt. Bake for 25-30 minutes, until tomatoes are soft and have some color. 2. Scoop batches of roasted tomatoes into blender, and secure lid. Since the filling is hot, secure your lid with a towel, ensuring no hot liquid is flying out. Blend until smooth, and pour into a large sauce pot. Repeat blending method until all tomatoes and their cooking liquid are combined. 3. Bring sauce to a simmer over medium heat, and add fresh parsley, fresh basil, dried oregano, and more salt and pepper to taste. 4. Simmer for at least 30 minutes, but if you're searching for a thicker sauce, allow to simmer on low for 1-2 hours, stirring occasionally. 5. Top your favorite pasta or freeze the sauce for your summer-time cravings in the middle of a Cleveland winter.

We hope you love this recipe and try it at home. As always, we love to see what you're making in the kitchen each week, so share it with us on Instagram! Tag us @perfectlyimperfectproduce so we can keep up with your foodie journey! Thanks for another great week, friends!

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