Roasted Marinara Sauce with Fresh Tomatoes

[@pradeepgnp]

Thank you for sharing the recipe.

[@cindymiller5805]

I made this per your instructions and it was wonderful. I looked at some other videos from different sites and none were this easy-others had a food mill involved-i also love that the skin was used where most of the nutrients are found. Used my old blender on liquid and you could not detect any skin, seeds gone from squeezing out at the start. I don't mind the orangish color as long as the taste delivers. Mine was a nice consistency and I used it on some rigatoni noodles with fresh broccoli and parmesan on top. Deliscioso! Going in my "Keeper" binder.

[@ronengels1305]

Pp

[@ireneabbott]

This was so delicious!!! Thank you for this video. Just fyi, I followed the instructions exactly.

[@TheCarefreeKitchen]

Fantastic!

[@cathydavis1877]

I did it!, it turned out Great & Delicious! T

[@TheCarefreeKitchen]

So happy to hear this!

[@dipalshah6181]

Turned out great 👍 ❤. Tha k you for sharing this recipe. It tastes like Costco style.. and not sour.

[@TheCarefreeKitchen]

Glad you liked it!!

[@johnkochanowski8194]

I’m anxious to try this. I’m curious as to what the baking soda does in this sauce. I was wondering if you could explain that. Thanks!

[@sydneyhatfield4358]

Cuts the acidity, like sugar.

[@bettyaranzazu9480]

How about roasting the onion and garlic?

[@TheCarefreeKitchen]

It's roasted along with the tomatoes

[@joepsb9898]

They were sauteed.

[@cathydavis1877]

Can this sauce be frozen?

[@TheCarefreeKitchen]

You bet! I freeze it all the time!

[@rachellehmann5044]

Can you share a family favorite meal that everybody loves

[@TheCarefreeKitchen]

Hopefully that includes all my recipes!

[@moix5799]

Lamb hotpot

[@Kayl3ss]

That looks tasty! I used to use the blender but I didn't like the orange hue it would give it but it still tastes good! 😋😉

[@TheCarefreeKitchen]

You can also add a can of tomato paste to get a richer hue of red! This has quite a few other vegetables in it so the color may not be as bright red.

[@Kayl3ss]

@@TheCarefreeKitchen Haha my neighbor loves his tomato paste. Since my few favorite jar sauces don't use that, I became accustomed to not using it either. It's still a good tip though. Thanks!😉

[@SplitComp]

Great recipe I'm bothered more than I should be by cutting the individual leaves off with the knife 🤣🤣 JK JK. Great job!

[@TheCarefreeKitchen]

Sometimes I get busy cooking and talking at the same time and then I don't make sense at all. The struggle is real.

[@SplitComp]

@@TheCarefreeKitchen Hahah! I feel you! It's like talking automatically shuts off my body's ability to multitask! Great video!

[@margiekolesky1612]

I am making this today, your video shows more than 10 tomatoes, I have 20 tomatoes, should I double the ingredients in recipe? Thank you

[@TheCarefreeKitchen]

Yes, that would be great!

[@mikeymutual5489]

This is tomato-flavored onion goop with 50 ingredients. Keep your onions separate and add them into your tomatoes *after* you have blended them. Use fresh garlic instead of jarred (or tubed) and cook it down with the onions (but don't brown it). Use much more basil. Now you have a real marinara sauce.

[@dirkdiggler9482]

4 tablespoons of garlic??? Holy moley! Wow, I wouldn't worry about getting attacked by a vampire after eating that.

[@joepsb9898]

Can you add too much garlic?

[@lisacrosland6103]

I don't have paste tomatoes

[@vilkoskorlich259]

This marinara sauce originates from Naples and comes from the Italian word, Marinaro, meaning sailor. “There was a simple ONE of GARLIC,OIL, and TOMATOES called marinara, supposedly because it was made quickly, as soon as the mariners’ wives spotted their husbands returning fishing boats in the distance.” For home cooks in the United States, this “sailor sauce”(Marinara) dominated Italian-American cuisine because canned tomatoes (and spaghetti) were among the only items available in groceries.About 4 million Italians immigrated to America from 1880 to 1920. The majority (about 85 percent) came from southern Italy, And there isn’t any no oregano, no parsley, no bay leaves, no rosemary, thyme or sage, no anchovies, no fennel or star anise, no lemon zest, no cinnamon or nutmeg, no sugar, no peppers, no chili sauce or hot pepper flakes - none of the myriad ingredients that many people might use in their recipes today. Chefs please don't Bastardize Sugo di Pomodoro!

[@moix5799]

I freeze my stocks and concentrated liquids in plastic ice cube bags.

[@TheCarefreeKitchen]

Great idea, Karya!

[@johnsimons1748]

no char on tomatoes so a very strange recipe

[@praful6890]

I liked the recipe as it is simple to follow. SInce I am male, i follow the step by step instructions. At one point you put sugar, peeper, baking soda into a bowl. What was the purpose ? I see you added the sugar, pepper, separately later. Other than that, I am off to cook. Thanks.