Paleo Roasted Marinara
Everyone buys tomatoes with the hopes that their texture is luscious and their flesh is fruity. Well, I recently bought some really, really crappy tomatoes (what was I expecting in January?). I sliced them open and they were pink and grainy looking. They were worthless. Or maybe not…
Ingredients
- 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
Method
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.
[...] roasted marinara or your favorite sauce [...]
This looks fabulous. What would some black olive (pre-roast) and a spot of anchovies (poast-roast) do in this? Lasagna or noddle pasta?
this looks appitizing if only i could cook it … darn
These basic roasted vegetables combined with broth and cream make a truly wonderful soup! I especially like to use up sub-optimal tomatoes for roasted tomato bisque.