Oven-Roasted Tomato Basil Marinara Sauce

• Vegan
• Gluten free
• Paleo

• Produce

  • 8 Basil, large leaves
  • 1 Carrots
  • 4 cloves Garlic
  • 7 Homegrown tomatoes, large
  • 1 Onion, medium sized
  • 1 tsp Oregano, dried

• Baking & Spices

  • 1 Kosher salt and fresh ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on reneeskitchenadventures.com

Description

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

Directions

• 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.