Slow-Roasted Tomato Marinara

Slow roasting concentrates the flavor in the tomatoes, making for a much heartier and somewhat thicker sauce. You can freeze the sauce in pint containers for up to 6 months. If you don;t have a food mill, puree the sauce in a blender or food processor and strain through a sieve.

Yield: 8 servings
Community Recipe from


  • 1 tablespoon(s) sugar
  • 1 tablespoon(s) extra-virgin olive oil
  • 3/4 teaspoon(s) dried basil
  • 1/2 teaspoon(s) dried oregano
  • 4 pound(s) plum tomatoes halved lengthwise
  • Cooking spray
  • 1/3 cup(s) water
  • 4 teaspoon(s) extra-virgin olive oil
  • 3/4 cup(s) onion chopped
  • 1 teaspoon(s) dried basil
  • 1/2 teaspoon(s) dried oregano
  • 3 clove(s) garlic minced
  • 1/3 cup(s) dry red wine
  • 2/3 cup(s) water
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) freshly ground black pepper


  1. 1. Preheat oven to 250 degrees.
  2. 2. Combine first 5 ingredients in a large bowl, tossing gently to coat. Arrange tomato halves, cut sides up, on a jelly-roll pan coated with cooking spray. Bake tomatoes at 250 degrees for 7 hours . Remove pan from oven. Add 1/3 cup water to pan, scraping pan to loosen browned bits. Place a food mill over a large bowl; spoon tomato mixture into food mill. Press mixture through food mill; keep warm.
  3. 3. Heat oil in a saucepan over med-high heat. Add onion, and next 3 ingredients (through) garlic; saute 5 mins or until tender. Add wine; cook 3 mins or until liquid nearly evaproates. Stir in tomato mixture and 3/4 cup water; bring to a boil. Cover, reduce heat, and simmer 15 mins, stirring occasionally. Remove from heat, stir in salt and pepper.
September 2012

This recipe is a personal recipe added by LMStone61 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Slow-Roasted Tomato Marinara Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy