|Roasted Vegetable Marinara ready for use with vegetable lasagna!|
|Finished Roasted Vegetable Marinara|
has deep, complex flavor.
|Free your mind! Leave the measuring spoons|
in the drawer!
|Roasted Tomatoes add deep flavor to sauces.|
|Roasted Marinara Sauce - BPA Free!|
In large mixing bowl, place cut tomatoes and add about a tablespoons of olive oil, Worcestershire and Balsamic Vinegar. Add a palm size of dried thyme and oregano (about a tablespoon). Add a palm of garlic powder (about a tablespoon). Add roughly 1-1/2 to 2 times more dried basil (about 1-1/2 to 2 tablespoons). Add about 4 large pinches (roughly a teaspoon) of Kosher Salt and Black Pepper. Toss all of these ingredients together in a bowl.
Remove tomatoes from mixing bowl and place tomatoes cut side down on an oiled baking sheet. I don’t use aluminum foil because I will deglaze the pan later and I want the pan to have brown areas in it. This is impossible to do when you foil line the pan.
Reserve the marinade liquid from the tomatoes in the big mixing bowl. Don't throw it away!
Cut dry ends off a bunch of parsley (about 1/2c to 1c of Italian Flat Leaf Parsley). Coarsely chop parsley and combine with other chopped veggies in the same large mixing bowl where you mixed the tomatoes. You should still have some of the tomato marinade left in it from when you tossed the tomatoes.
Toss this marinade with the chopped veggies. Place veggies on an oiled baking sheet pan. And sprinkle with salt. Don’t use aluminum foil on this pan either. You will also deglaze this pan.
Place the two sheet pans in the oven to bake. For the first 20 minutes, the veggies will go on the bottom rack of the oven. The tomatoes will cook on the top rack. After 20 minutes, the wracks will rotate positions in the oven. The tomatoes will bake on the bottom rack and the veggies will move to the top rack.
Bake tomatoes and veggies at 450°. After approximately 20 minutes, remove tomatoes from oven. Carefully drain off any tomato liquid in the pan and reserve this liquid for later. Turn the tomatoes over with a spatula to face cut side up and place them back in the oven, this time on the lower rack. Bake another 20 minutes. Remove pan from oven and let tomatoes cool to the touch so you can work with them.
After 20 minutes on the lower rack, remove the veggies and stir the veggies with a spatula. Try to turn them over as much as possible. Place them back in the oven, this time on the upper rack. Remove them when browned. The veggies may get done quicker than the tomatoes. It may only take an additional 10-15 minutes of cooking at 450°.
While veggies and tomatoes are roasting, heat 1/2c of wine in the microwave, for about 15 seconds or until the wine is piping hot. Remove wine from microwave and add SDT (sun dried tomatoes) to the hot wine. Cover cup with a saucer and allow the tomatoes to steep for about ten minutes or until soft. Once softened or rehydrated, place wine and SDTs in the bowl of a mini chopper or blender. Pulse to blend. You want a puree texture; because the pureed sun dried tomatoes take the place of your tomato sauce.
In large Dutch oven, add a tablespoon of olive oil and the blended sun dried tomatoes and sauté over medium heat. You are looking for a change in the color and also the smell of the sun dried tomatoes. The color will change from a bright red to a more rusty red. It will also change from a bright acidic smell to a “caramel” or “brown”, almost nutty smell. That takes about 10-15 minutes over medium. Stir often to keep it from burning. If you burn the tomato “paste” at this step, clean your pan and start over. There is no repair for burnt paste.
We’re starting to build the base of your sauce. Woohoooo! Look at you Mama! You’re smokin’ now!
Add the liquid drained from the roasted tomatoes to the cooked-off sun dried tomato base in the large Dutch oven. Bring liquid base to a slow simmer (a simmer is slow rolling bubble – not a boil) and reduce liquid by about half. You will be able to tell because the sauce base will thicken quite a bit.
When veggies are done, put contents of veggies into the bowl of a food processor or blender. I used my small Ninja bowl and it worked great! Puree veggies and add the puree into the sauce base in the Dutch oven. If you need to add a little fluid to the veggies to get them to puree, simply add a little water – not much – about ¼ to ½ cup will do it.
Set the sheet pan where you cooked your veggies aside for later. You will deglaze this pan and add the liquid to the sauce base.
Simmer the veggies with the base for about 10 minutes as you wait for the tomatoes to finish roasting and to cool enough to process them. I find it helpful to use a lid on the Dutch oven to help minimize splattering.
My favorite lid is a perforated pizza pan that I found at the thrift store for a buck. It allows sauces to evaporate like they would if cooked without a lid, but minimizes spattering and popping sauces! Yay!
When tomatoes are done, pour off any remaining liquid from the tomato baking pan into the simmering sauce base. When tomatoes are cool enough to work with, pinch the skin of each tomato and the skin should easily separate from the tomato pulp. Once all the skins are removed, squeeze them in your hands to get out any residual tomato liquid. This will go into the sauce base too! Puree the tomatoes in the food process or blender. I used the small Ninja bowl for this too.
Add tomato puree to the sauce. Let it continue cooking as you make the final steps ready.
Reserve the sheet pan where you cooked the tomatoes. You will deglaze these sheet pans next!
Congrats! You are ¾ of the way there now! Yay!
You now have a marinara sauce simmering on the stove! Time to turn up the volume on it and add a punch of flavors!!!
Let’s deglaze and scrape up all the lovely browned bits on the bottom of our sheet trays. This can be tricky sometimes cuz the pans are big. I work it one pan at a time. Place the sheet tray over two burners and turn the burners on medium. It helps to wear an oven glove or oven mit while doing this in case you need to grab the pan and steady it.
Pour in water (about ½ cup for each pan), just enough to get the job done. The water will help loosen the browned bits in the pan. Use a spatula and gently work it back and forth on the brown areas to loosen it up and free it to make a sauce. You can tell it’s working when the color of the water goes from clear to brown! Once you have all the bits off the bottom and sides of the baking pan (this happens in about 5 minutes or so), turn off heat and drain liquid into the simmering marinara. Repeat the process for the second pan.
This may seem like a hassle but this step of deglazing your baking sheets adds SO much deep flavor to your sauces. It is what separates the home cook from the gourmet chefs!
Add the stems from the basil leaves, 2 bay leaves, the cracked red pepper, and the remaining last ½ cup of wine to the simmering roasted vegetable marinara. Let the marinara slowly simmer (don’t actively boil the sauce at this stage) for about 15-20 minutes. If the sauce looks too thick add about ¼ cup of water to it in order to prevent scorching the bottom of the pan which will ruin the sauce. If a sauce scorches you will never get rid of the burned flavor. Might as well throw it out and go out to eat at this stage!
Ok, down the back stretch we fly! The sauce is through cooking. Turn the stove top off and remove the Dutch oven to a cool burner – off the heat. Remove the 2 stems from the basil leaves and the bay leaves if you can find them. Add coarsely chopped or julienned fresh basil leaves. Add the butter and stir to incorporate both into the roasted vegetable marinara. The butter helps mellow the acidity of the sauce without the need to add sugar to the sauce.
Add freshly grated parmesan cheese to the roasted vegetable marinara and stir to incorporate.
Tada! You’ve now made a fresh roasted vegetable marinara sauce to rival a restaurant chef.
Taste your marinara and adjust seasonings. If it needs more salt, add it, more pepper? Add it.
You’re done! At this point you can go on to use it in any dish you want or let it cool down and package it for later use.
I saved tons of quart jars from the old tomato sauce days and bought new rings and lids from the canning section in the store. The lids still have BPA on them, but they have a lower quantity of BPA because of a smaller surface area and also because I am not canning this sauce so the sauce never comes into contact with the jar lid.
And you didn’t use a single canned tomato product in the making! Congratulations!
Nutritional Label – Full Recipe
Nutritional Label – Single Serving
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|Poached Eggs In Roasted Vegetable Marinara|