roasted marinara sauce

12 roma tomatoes
3 Tbsp olive oil (divided)
1 tsp salt
6 garlic cloves
2/3 c grated carrots
1 c diced onions
1/3 c diced red pepper
4 basil leaves julienned
1 tsp dry oregano
1/4 c white wine
1/4 c red wine

preheat oven to 400 degrees fahrenheit.  wrap garlic cloves in aluminum foil and place in the oven for 30 minutes.  while the garlic is roasting, quarter, seed, and dice all roma tomatoes.  place tomatoes, 1 Tbsp olive oil, and salt in an oven safe dish and in the oven for 15 minutes.  take the tomatoes out and stir.  add carrots, onions, red pepper, and remaining olive oil for 30 minutes, stirring after 15 minutes.  take the the roasting vegetables out of the oven and stir.  make a valley down the middle of the pan.  add basil, oregano, and garlic in the valley, and cover with the vegetables.  put back in the oven for 30 more minutes, stirring after 15 minutes.  let the mixture cool for 10-20 minutes.

place all the roasted vegetables in a blender.  add white and red wine.  then puree until smooth.  place in a saucepan over low heat for 20-30 minutes, stirring often.

12 roma tomatoes

quartered tomatoes

seeded and diced tomatoes

grate 2 medium carrots

the valley down the middle for basil, oregano, and garlic

cover the herbs and garlic so they do not burn

before in the food processor

after

While living in Moscow, Michael and I really learned to loved roasted veggies.  I made them for/with dinner very often with tasty dips or dressings to be served on the side.  When I thought of making a marinara sauce, the idea of all the stirring that would be necessary if I made it on the stove was not appealing.  So I opted for roasting the veggies in the oven.  All the veggies take on the sweet roasted veggie flavor that I love.  This sauce is a fantastic marinara sauce.