Oven-Roasted Tomato Basil Marinara Sauce #SundaySupper

Oven-Roasted Tomato Basil Marinara Sauce is an easy way to save your garden's tomato harvest!  Homegrown tomatoes are roasted in the oven with basil, garlic, onion and carrots, then blended into a delicious fresh sauce to use on pasta or freeze for later!  Sunday Supper is all about recipes for saving the Summer's harvest this week and Oven-Roasted Tomato Basil Marinara Sauce is my contribution to the collection! Make sure you scroll to the bottom of this post and check out all the creative ways the Tastemakers have come up with for saving summer's harvest! This event is being hosted by Caroline from Caroline's Cooking. Now, let's get back to this marinara recipe... This recipe is great for your homegrown tomatoes and basil!  I used to be able to grow lots of tomatoes in my backyard, but over the years, the trees have grown in. This unfortunate event has prevented me from harvesting my own homegrown tomatoes for the alst couple of years.  This makes me sad.  Luckily, my grocery stores now sell local, homegrown tomatoes that are just perfect for this recipe! Prep is so easy with this recipe! There is no need to remove the skin from the tomatoes, which is a real time saver! Everything is cut up and drizzled with a little olive oil and seasonings, and then roasted in the oven until the tomatoes are soft and super sweet! Once the veggies are roasted, allow them to cool for a few minutes, then blend them all up in a high-speed blender!  That's it!  The sauce is now ready to eat or put into containers to finish cooling and then freeze.  I put the sauce in two quart jars and put them in the refrigerator, because I wanted to use it for a meal later in the week.   When I was ready to use the marinara sauce, I simply re-heated it in a saucepan.  So fresh, so easy!  This isn't a real thick or deep flavored sauce, but it's a nice loose fresh sauce, with fresh tomato flavor. I used it to top some penne for a healthy meal for my family!   Fresh, homegrown tomatoes are one of crops of summer I look forward to every year. Almost nothing tastes as good as ripe tomatoes fresh off the vine in the summertime! What are some of your favorite produce items of summer? Oven-Roasted Tomato Basil Marinara Sauce By Renee's Kitchen Adventures Fresh tomatoes, fresh basil, onions, carrots and seasonings are oven-roasted until soft then blended together for fresh take on marinara sauce. Prep time: Cook time: Total time: Yield: approximately 2 quarts Ingredients: 7 - 8 large, homegrown tomatoes, cut into large chunks with seeds removed 4 cloves garlic, peeled and thick sliced 1 medium sized onion, cut into large chunks 1 - 2 carrot(s), peeled and thick sliced 8 large basil leaves, basil leaves 2 - 3 TBS olive oil 1 tsp. dried oregano kosher salt and fresh ground black pepper, to liking Instructions: Heat oven to 400 degrees F. Line a large baking sheet with foil. Drizzle with a little olive oil and swirl to coat. Arrange tomato chunks, skin side down, in a single layer on prepared pan. Arrange the garlic, onion, and carrots between the tomato chunks. Tear up half of the basil leaves and sprinkle onto the veggies. Drizzle all with the rest of the olive oil then sprinkle with oregano, salt and pepper. Roast in oven for 40 - 60* minutes, or until all veggies are soft and starting to get a little brown. Take from oven and let cool for 20 minutes. Transfer all contents (including the juices) from pan and the remainder of the basil to a high-powered blender (like a Ninja) or large food processor and carefully process into a smooth sauce. Taste for seasoning, and add salt and pepper, if needed. Sauce is ready to eat or be packaged for the freezer or refrigerator. *NOTE:  You may need to roast a little longer or less, depending on how big you chunk up the tomatoes, carrots and onion.  Just adjust the baking time. Printable Recipe PIN IT! How to Harvest Summer Recipes from Sunday Supper Tastemakers: Condiments Blackberry Lemon Thyme Syrup by Sunday Supper Movement Brinjal pickle (Indian eggplant relish/aubergine chutney) by Caroline’s Cooking Freezer Mixed Berry Puree by Cindy’s Recipes and Writings Ginger Fig Jam by Palatable Pastime Herbed Salsa by What Smells So Good? Homemade Giardiniera by Curious Cuisiniere Homemade Sriracha by Monica’s Table Hot Pepper Oil by Feeding Big and more Mediterranean Chutney by Wholistic Woman Nanny’s 7-Day Sweet Pickles by Grumpy’s Honeybunch Nectarine Kumquat Habanero Chutney by Food Lust People Love No Pectin Mixed Berry Jam by My Imperfect Kitchen Peach Butter by Redhead Baker Pear Ginger Jam by Hezzi-D’s Books and Cooks Roasted Garlic by Cricket’s Confections Simple Basil Butter by Momma’s Meals Simple Blueberry Jam by The Chef Next Door Spicy Mango Jam by Family Foodie Tomato and Chili Pepper Jam by Delaware Girl Eats Main dishes Chicken & Mango Summer Kabobs by April Golightly Grilled Peach and Burrata Pizza by An Appealing Plan Tomato-Zucchini Pesto Flatbread with Chevre and Balsamic Drizzle by The Weekend Gourmet Oven Roasted Tomato Basil Marinara Sauce by Renee’s Kitchen Adventures Sides Garden Rice by Basic N Delicious Pickled Asian Vegetables by A Mind Full Mom Pickled Green Beans by Nik Snacks Snacks Homemade Fruit Leather by A Kitchen Hoor’s Adventures Slow Cooker Cinnamon Apple Sauce by Books n’ Cooks Dessert Blueberry Pie for the Freezer by That Skinny Chick Can Bake Chocolate Zucchini Banana Muffins by The Bitter Side of Sweet Chocolate Zucchini Bread by Asian In America Drunken Peaches by Nosh My Way How to Freeze Peaches and Make Peach Sauce by The Freshman Cook Mom’s Zucchini Bread by Cosmopolitan Cornbread Peach Yogurt Popsicles by Food Done Light Summer Fruit Crisp by Pies and Plots Summer Fruit Popsicles by Powered By BLING Beverage Berry Shrubs + A Cocktail by Culinary Adventures with Camilla Join the #SundaySupper conversation on twitter on Sunday! 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