This creamy roasted marinara sauce is hands down the best tasting pasta sauce ever! It is so fresh,creamy and delicious you would never guess that it’s dairy free! It is so good, we sometimes just eat it by the spoonful like soup. It makes a quick easy meal over plain pasta or it works well with manicotti, stuffed shells, or lasagna.
If you can cut a tomato in half and operate a blender, then you can make this incredible sauce too!
I love basil and luckily my whole family agrees that pesto makes most things taste better. I always make big batches of pesto and keep it frozen, so it is ready to use. I pour my pesto into ice cube trays and then put them into freezer bags. If you don’t like the flavor of basil, substitute with oregano or any other herbs that you like.
I always thought of homemade pasta sauce as a chore where you would have to labor over the stove for hours carefully watching it simmer. I saw the idea for this recipe years ago, when I was a teenager standing in line at a grocery store checkout. I think that it was the first thing that I ever made that tasted like it came from a fine restaurant and creamy roasted marinara has been a staple in my home ever since.
Creamy Roasted Marinara Sauce
- 10 medium tomatoes
- 1-2 cloves garlic
- 2 TBS olive oil
- 1 TBS pesto or a handful of fresh basil
- ½ tsp. or salt
- 1 teaspoon sugar if needed
- Step 1 Wash tomatoes and cut them into halves – cutting out any brown stem.
- Step 2 Place them cut side down on a cookie sheet and bake at 350 degrees for about 30 minutes until the skin wrinkles and juice starts to come out.
- Step 3 Place roasted tomatoes, garlic, olive oil, pesto or basil, salt, and sugar into a blender.
- Step 4 Blend until creamy (Add a tiny bit of water if needed)
- Step 5 Pour over hot cooked and drained pasta
Why is it creamy? There is no cream. I’m not exactly sure about the science behind it, but it seems to be something with the oil mixing with the acid in the tomato. If you want to eliminate or reduce the oil, feel free. It will be just be a lighter and less creamy sauce.
- Make sure that you don’t overcook your tomatoes or they will dry out. They should have wrinkled skin and there should be juice on the cookie sheet.
- If you accidentally get them too dry, just add a little water while blending until you achieve a good consistency.
- If you make this in the summer with fresh ripe tomatoes from the garden, it will need no added sugar. I only add sugar if the tomatoes are not in season and are therefore not as naturally sweet.
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