- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 10 Minutes
Diets
The longer you cook this sauce the better it gets, so I left it over low heat until I was ready to serve my pasta. Even then, I left the remaining sauce on the stove until after the meal and then bottled it for the next time I’d need marinara.
13–15 large Jersey tomatoes (3 and 1/2 – 4 pounds), halved
10 cloves garlic
3–4 tablespoons Bartenura Olive Oil, divided
1 large white onion, diced
3 carrots, peeled and diced
3 celery stalks, diced
2 teaspoons oregano
16 ounces Gefen Tomato Sauce
2 tablespoons sugar
Haddar Kosher Salt, to taste
black pepper, to taste
3 tablespoons chopped fresh basil
Preheat oven to 375 degrees Fahrenheit.
Lay halved tomatoes, cut side down, on a large baking sheet. Add garlic cloves to the pan, placing them in between the tomatoes. Drizzle with half the olive oil, and season with salt and pepper.
Roast for 25 minutes, until the tomatoes have softened and the skins have blackened.
Meanwhile, heat remaining olive oil in a large saucepan over medium heat. Add onions, carrots, and celery, and cook for 10 minutes. When vegetables are soft, add oregano. Season with salt and pepper. Lower heat, cover pot, and cook until tomatoes have finished roasting.
Add tomatoes with garlic and tomato sauce to pot. Blend using an immersion blender. Add basil and sugar, and cook over medium–low heat for 30 minutes. Season with additional salt and pepper, to taste.
Yields 6–8 cups
How Would You
Rate this recipe?
Please log in to rate
Reviews