Summer in a Jar: Roasted Tomato Marinara Sauce

Oven roasted tomato sauce could not be easier! Everything goes into a roasting pan and the ingredients can vary to your specific tastes. One pan, minimal chopping, no simmering, no straining, and your house will smell amazing. Best of all, if you can or freeze this sauce you will have shelf-stable use during the cold Autumn and Winter nights. When you crack this baby open, you’ll get hit with that warm, fresh tomato, basil, oregano and roasted garlicky goodness that’s the essence of Summer in a jar. If that’s not magic, I don’t know what is. (NB: also works with canned fruits, jams and pickles) 🙂


For best and easiest results, use a food processor or immersion blender after roasting the vegetables. Yields approx. 5 cups of sauce, or two to three pint size jars.


Approx. 4 pounds ripe tomatoes
1-2 whole garlic bulbs, peeled
1 onion
Pinch of sugar (optional)
Assorted peppers, mushrooms and other vegetables of your choice.
Handful of fresh Fresh or 1 tbsp. each dried oregano and basil (to your tastes)
Red pepper flakes (optional)
Salt and pepper
1/4 cup Olive oil
1 tsp. lemon juice
1/2 cup of hearty red wine (optional)


  1. Heat the oven to 425F
  2. Chop the vegetables into large pieces and arrange them in a single layer in a large roasting pan with the garlic cloves. Sprinkle over the salt and pepper. Drizzle olive oil over everything, give it a gentle stir then place the pan in the hot oven.
  3. Roast vegetables for approximately 30-40 minutes or so. The vegetables will reduce and the liquids will bubble. Remove when the vegetables have begun to caramelize (turn deep brown) around the edges.
  4. Allow the vegetables to cool slightly before adding the basil leaves, oregano and pureeing everything into sauce either in a food processor or with an immersion blender in a large bowl. Taste for seasoning and add more salt, pepper or sugar to your taste. Add wine, if you choose.
  5. If you are canning, pour or spoon into mason jars and set into boiling water bath for approx. 20 minutes or until jars seal. Alternately, you can freeze this in frost proof containers, once completely cooled.