Balsamic Vinegar and Roast Tomato Marinara

I have a confession.

I like jarred spaghetti sauce. Like, a whole lot. Sometimes I read other recipes for pizza sauce or marinara and they always say this is soooo much better than the jarred stuff. Well, maybe it is. Or maybe my taste buds are just totally off. I have never had the urge to make my own, until last weekend. I was at the market and the tomatoes looked fabulous! Bright red and very fragrant. So, I bought a heaping three pounds of Roma tomatoes with absolutely no plans for them.

I may have been a little overzealous.

Balsamic Vinegar and Roasted Tomato Marinara

So, the over abundance of tomatoes allowed me to do my favorite thing, experiment. I have to admit, this turned out pretty darn good. Maybe even better than my beloved jarred marinara. ;) As a huge bonus, it was so simple! I just threw some fresh ingredients into the oven and roasted for about thirty minutes then poured them into a blender. You could serve immediately, because the marinara sauce is warm. But I did this at like 8am…I don’t know why, I just got the urge. So, I just put it in my smallest slow cooker and let all of the flavors simmer together on low until dinner that night.

Balsamic Vinegar and Roasted Tomato Marinara

The flavors are a little different than your typical marinara because of the addition of the Balsamic Vinegar. If you are a big fan of caprese salads you will love this. The roasted tomato, balsamic, and basil just beg to be eaten with a big chunk of fresh mozzarella! I used this for pizza sauce and over eggplant and it was fantastic on both.

Roast Tomato Marinara

So, just in case you find yourself with an abundance of fresh tomatoes this summer keep this one in mind!

5.0 from 1 reviews
Balsamic Vinegar and Roast Tomato Marinara
Cuisine: Italian, Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 pounds fresh tomatoes
  • 1 medium white onion, sliced
  • 5 cloves of garlic
  • 2 tablespoons of olive oil
  • 3 tablespoons Balsamic Vinegar, divided
  • 1 tablespoon Italian seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon red pepper flakes
  • 6 basil leaves
Instructions
  1. Preheat oven to 400 degrees
  2. Drizzle 2 tablespoons of olive oil and 2 tablespoons of Balsamic Vinegar in a large cast iron skillet or oven proof dish. Add tomatoes, onion and garlic to skillet. Roast vegetables for 20 minutes.
  3. After 20 minutes carefully remove from oven. Using tongs flip the tomatoes. When you flip them the skin will come right off. Go ahead and remove the skins and discard. Add Italian seasoning, onion powder, garlic powder, sugar, salt, pepper, and red pepper flakes. Let the vegetables roast ad additional 10 minutes.
  4. Remove skillet from oven and let cook for approximately 10 minutes. Poor mixture into blender along with the last tablespoon of Balsamic Vinegar and the basil leaves. Blend until it reaches desired consistency. Serve immediately or add to slow cooker or sauce pan and keep warm until ready to serve.

 

13 Responses to Balsamic Vinegar and Roast Tomato Marinara

  1. I love jarred marinara sauce too! Trader Joe’s sells a Tomato Basil Marinara for like $2 and it is just as good as anything I can make at home. Great for busy nights when I don’t feel like making my own sauce. But now I must try your balsamic vinegar version! Sounds like the flavor is amazing!
    Natalie @ Tastes Lovely recently posted…Perfect Banana Nut MuffinsMy Profile

    • Maebells says:

      I am so glad I am not alone! The Publix brand is like $2 and often buy one get one free, so they are practically giving it away! So why the heck make my own! Ha! This is really good though, a great way to use fresh produce!

  2. I’m with you! Sometimes jarred marinara is better than homemade. Rao’s is my current favorite, but, I think you just won be over with that eggplant photo. :) Once our garden starts bursting with tomatoes I will have to give this a try.
    Amy at Kid Cultivation recently posted…Stitch Fix Review #3My Profile

  3. What a great recipe! I made my own marinara sauce once, to go in a lasagna, but that one definitely needed to be upgraded. Love that balsamic is in here, too! I will definitely have to try this. Delish!
    Gayle @ Pumpkin ‘N Spice recently posted…Peanut Butter Energy BitesMy Profile

  4. That looks AMAZING. I wish I had a steaming pot of that on my stove right now. :) There’s really nothing like homemade pasta / tomato sauce. :D
    How to Philosophize with Cake recently posted…Vegan pannukakku (Finnish baked pancakes) with blueberry chia compoteMy Profile

  5. I do have a soft spot for jarred tomato sauce, but there is something to be said about making your own tomato sauce from scratch! I’ve only made my own tomato sauce once, but it was delicious and sometimes I wonder why I don’t make it more often. It looks delicious on the breaded eggplant with mozzarella!!
    Isadora @ She Likes Food recently posted…Homemade Roasted Red Pepper Enchilada Sauce {gf+v}My Profile

    • Maebells says:

      Yes I agree! This was so easy I think I will have to do it a little more often, I like that I know exactly whats in it! No surprises!

  6. Wow! I have never tried making marinara… Ever! Bookmarked to try this one!:) BTW, Thank you for visting my blog, helped me find your’s! Loved it :)
    Prash @ YummilyYours recently posted…BAKED HASSELBACK ZUCCHINI WITH GARLICMy Profile

    • Maebells says:

      Thank you Prash!! That is my favorite thing about blogging. I love the little friendships that develop over common interests! Foodies unite! :)

  7. […] weekend I made lunch for myself and I decided to experiment a little bit. I had already made this fabulous marinara, so my first thought was of course, pasta. Instead I opted for […]

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