Go to the Farmer’s Market this Saturday and purchase extra tomatoes! Get out your real garlic! I can tell you now, I’m adding basil to this recipe! Nothing tastes better than home made! Get your Marinara On!
- 8 Roma tomatoes, 1/4′d
- 1/2 onion, sliced
- 4 whole cloves garlic
- 1 celery stalk, chopped
- handful of thyme, rosemary & sage
- 3 glugs + 3 glugs olive oil
- 1 t black pepper
Preheat the oven to 200°F. Take an oven proof dish or pan and add 3 glugs of olive oil and the rest of the ingredients. Place the dish/pan into the oven and roast for 5 hours, any longer and you should keep your eye on it. Take the pan out when the colors are caramel-y and the veggies are good and wilted, but not burned.
In a blender, or food processor, add the roasted veggies & about 3 more glugs of olive oil. I had about 8 oz. of unsalted tomato sauce open in the fridge, so I added that as well. Blend it all up until it’s reached a nice, smooth consistency. Serve immediately, store in the fridge for a few days or freeze it.