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roasted vegetable marinara sauce

Marinara Sauce With Roasted Vegetables

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This vibrant homemade marinara sauce transforms garden vegetables through roasting and simmering into a sauce with incredible depth and flavor. The caramelization process brings out natural sweetness while eliminating acidity, creating a versatile sauce that elevates any pasta dish, pizza, or Italian-inspired meal.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 cups
Course: Side Dish
Cuisine: Italian
Calories: 85
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 Bell peppers any color
  • 4 cloves Garlic
  • 1 head Broccoli cut into florets
  • 4 Carrots
  • to taste Fresh basil
  • to taste Fresh oregano
  • to taste Fresh parsley
  • 1 large Onion
  • to taste Salt and pepper
  • small pinch Sugar optional, to balance acidity if needed
  • 12 Tomatoes halved and seeded

Equipment

  • Baking sheet
  • Food processor
  • Large pot

Method
 

  1. Preheat your oven for roasting the vegetables.
  2. Cut the tomatoes in half and remove the seeds. Prepare the bell peppers for roasting.
  3. Place the tomatoes and bell peppers on a baking sheet and roast until their skins begin to blister and blacken slightly.
  4. Once roasted, steam the peppers briefly, then peel away their skins.
  5. In a food processor, combine the roasted tomatoes, peeled peppers, broccoli florets, onion, garlic, and carrots.
  6. Pulse until you reach a semi-smooth consistency - not completely pureed but without large chunks.
  7. Transfer the vegetable mixture to a large pot and bring to a boil.
  8. Reduce the heat immediately to maintain a gentle simmer.
  9. While the sauce simmers, chop your fresh herbs - parsley, basil, and oregano.
  10. Continue simmering the sauce until it reaches your preferred thickness.
  11. Add the fresh herbs, salt, and pepper during the final 10 minutes of cooking.
  12. If the sauce tastes acidic, add a small pinch of sugar to balance the flavors.

Nutrition

Calories: 85kcal

Notes

This sauce can be stored in airtight containers in the refrigerator for up to 5 days or frozen for up to 3 months. For best results, use garden-fresh tomatoes when in season - they'll provide significantly better flavor than store-bought varieties. The sauce works beautifully with pasta, as a base for pizza, spooned over chicken parmesan, or even as a poaching liquid for eggs to create shakshuka.
For a smoother sauce, process longer in the food processor. For a chunkier texture, pulse less. The roasting process naturally reduces acidity, but taste before serving and adjust seasonings as needed.

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