|The bottom layer, before adding tomatoes|
|Roasted Marinara, before pureeing|
|The roasted vegetables before processing|
|And a minute later, the finished sauce!|
Play around with combinations of fresh and dried herbs. Tomato loves herb!
1 onion, sliced
6 cloves garlic, pounded with the flat part of a knife
2-3 carrots, sliced
about 8 roma tomatoes, quartered (or more of any tomato you love)
salt, extra virgin olive oil
dried herbs (I chose dried sage, fennel seeds and red chile flakes)
fresh herbs (I chose Italian Parsley)
red wine (optional)
Preheat oven to 375 degrees. Coat cast iron skillet or baking dish with oil. Spread onion, garlic and carrot along bottom of baking vessel. You can chop these roughly, any way you want. The roasting will transform everything. Sprinkle with salt. Place tomatoes, including all juices, in pan and sprinkle any dried herbs on top. Roast in oven for about an hour, depending on desired roastiness and thickness. While still hot, add optional wine and let it bubble and sit for several minutes until no longer steaming hot. Transfer all roasted vegetables into blender or food processor and pulse to desired texture. Add a few generous glugs of extra virgin olive oil and any fresh herbs. Pulse to incorporate oil and herbs, adding any water as necessary. Salt to taste. Serve with pasta or use as pizza sauce. Delicioso!