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Roasted Marinara Sauce

Roasted tomato marinara

So it’s been something of a busy year I’m afraid. All good things. Things like trips to Europe and moving into new apartments and getting a new dog (!). Somewhere in the shuffle I stopped blogging. Oh, I still experimented in the kitchen… but not very often. I still talked about it, still checked on my blog friends. Always bookmarked and brainstormed recipes. I’ve been trying to get back in my groove for a while and never actually took that first step.

I’m not really sure what came over me today. Or this week really. Basically, I’ve been craving baguette and marinara like you wouldn’t believe. I grabbed some bread and jarred sauce on my way home from work one night, but it was disappointing. And just like that, I had to figure out a new marinara recipe. Wasn’t even an option. And clearly I needed to take pictures and share.

I made a small batch because I didn’t know what to expect, or how much it would make. Bottom line, it is so fresh, light and delicious and I could mop it up with bread (or anything) for days. Really. The best part was that it was extremely easy to make.

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Roasted Tomato Marinara Sauce

(recipe makes 18 ounces – roughly 1.5 small mason jars. You may want to consider multiplying for your purposes)

2 lbs ripe tomatoes, cored & cut into halves or thirds
1/2 large onion, chopped in large pieces
7 garlic cloves, peeled
1/2 cup red or white wine
2 Tbsp fresh basil
2 tsp fresh parsley
1 tsp fresh thyme
1 Tbsp Worcestershire sauce
1/2 tsp of hot sauce or 1 tsp crushed red pepper flakes (optional, include to taste)
2 Tbsp butter, cut into small cubes
1/2 cup Olive oil
Salt and pepper to taste

These ingredients can all be tweaked for what you have on hand. For example, I happened to have fresh basil, parsley and thyme growing (more likely slowly dying) on my back deck, so I threw them in. I would recommend you include the basil, as it gave the marinara a distinctive flavor.

Preheat oven to 400 degrees F. Core the tomatoes – insert knife about 1 inch into tomato and make a circular cut around the stem, keeping the point of the knife towards the center. You should be able to pull out a cone shaped portion of the core. Cut the tomatoes in halves or thirds and spread evenly in the bottom of an ungreased 9″ x 13″ baking pan. Distribute the chopped onions and peeled garlic throughout. Drizzle the wine and olive oil over the top, then distribute the butter pats evenly throughout. Frankly the butter and olive oil combination may have been a bit of overkill, but I couldn’t bear to leave one or the other out. Season generously with salt and pepper.

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Roast in the oven for 45 minutes. I ended up turning on my broiler for an additional 10 or 15 minutes because I didn’t feel that the vegetables were getting enough color. At this point, add the fresh herbs, returning to the oven for 10 more minutes.

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Remove from oven and spoon into a food processor (if you want to pour it in, do so at your own risk – this will splatter). Add Worcestershire sauce and hot sauce or red pepper flakes. Pulse in the food processor until the sauce has reached desired consistency. I prefer a smoother sauce so I pulsed several times until the bigger chunks have evened out. Taste and add additional salt and pepper as needed. This is perfect for pastas, pizzas, dipping – you name it. I wouldn’t count on it lasting long though!

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Latkes, 3 ways

latkes

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Marinated Portobella Mushrooms with Fontina and Fresh Herbs

marinated mushrooms

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How to make pie crust… and Mini Cherry Pies

Mini Cherry Pies

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