The roasted tomatoes give it an amazing depth of flavor and a sweetness that you can’t get any other way. I left the vegetables chunky, but small. If you want to, you can puree it all for a smoother sauce (my brothers can’t stand tomato chunks but love it blended). It also makes a great base sauce for a bolognese if you want to add ground beef to it. I’ve also been known to use this recipe for a base for my favorite lasagna recipe. This is a perfect recipe to use summer tomatoes and other veggies from your garden or from the farmers market! Veggies are better from the store when they are in season too.
I also think this would make a fantastic marinara sauce for pizza! Man I am making myself hungry! You can put this sauce with your favorite toppings on a pizza and it will be great! Zoodles are wonderful, my mother can’t eat pasta so whenever we have spaghetti she makes zoodles instead of spaghetti and then she can eat the same thing we are. You can saute the zoodles in a little olive oil but she prefers to eat them raw. Zoodles are so much healthier and wholesome than pasta, way less fat too especially if they are raw. The sauce warms the zucchini up just enough.
Zoodles are very easy to make if you use a spiralizer, which cuts them up quickly to look just like spaghetti. There are two kinds of spiralizers. This one is less expensive but my Mom had one and it broke after about 5 uses. It is good for a starter one though.
This one is more pricey but a good investment.
What is your favorite way to use a good marinara sauce? Comment below and let us know! Who knows maybe we will use your idea for a future dish!
This marinara has tons of flavor from the roasted vegetables and can be easily customized, such as adding meat or using your choice of noodles.
- 10 Roma Tomatoes, halved lengthwise
- Real Salt and Pepper
- Olive Oil, for drizzling
- 1/4 cup Olive Oil, divided
- 1 Sweet Onion, chopped
- 1 Yellow Bell Pepper, cut into small dice
- 2 Large Carrots, cut into small dice
- 1 1/2 tsp Coarse Real Salt
- 2 Sprigs Rosemary, chopped
- 1 tsp Oregano, chopped
- Pinch Chili Flakes
- 2 Cloves Garlic, minced
- 1/2 Cup Water
- 2 Bay Leaves
Preheat the oven to 300 degrees.
Place tomatoes cut side up on a baking sheet. sprinkle salt and pepper over the tops of the tomatoes and drizzle with a little olive oil.
Roast in the preheated oven for 2 hours, until they are soft, fragrant, and browned on top.
Remove from oven and let cool for 10 minutes.
Place tomato halves, oil, and juices in a blender and pulse until roughly pureed. Set aside.
Heat 2 tablespoons of olive oil in a large frying pan on medium/high heat.
Add the onion, peppers, and carrots and saute for 4-5 minutes, or until the onion is translucent.
Add the garlic and saute for an additional 30 seconds.
Add the water, bay leaves, and the roasted tomato sauce to the pan and reduce the heat to medium.
Cover and let simmer for 20 minutes.
Remove the bay leaves and adjust seasonings, adding more salt if desired.
Serve over zucchini noodles.