Roasted marinara

When we talk about summer produce the first place our mind goes to is tomatoes. It is one of the first items harvested and has a very long season. There are so many different varieties of tomatoes and when they come in they come in a huge abundance. A perfect way to not waste the tomatoes is to make marinara sauce. If you spend a little more time and roast them the flavor really shines. Any extra marinara can be canned or frozen and used throughout the year. In the middle of winter when you are craving a hearty meal like lasagna you can still enjoy marinara with quality ingredients. We use grated carrot instead of sugar. This will balance the marinara out and add a sweetness with the bitterness of the tomatoes. 

Ingredients;

• Tomatoes (we prefer an heirloom)
• Garlic
• Carrots
• Basil
• Olive oil

Instructions;

• Preheat oven to 450 and line a baking sheet with foil.
• Place tomatoes with the bottom facing up and slice an x on each one. Peel garlic and place whole cloves on the sheet as well. Drizzle olive oil over tomatoes and garlic and roast for 45 minutes.
• Allow the tomatoes to cool. Remove skin. Slicing the x on the bottom will make this much easier.
• Grate a small carrot and chop the basil.
• Add the tomatoes and garlic to a food processor and puree.
• Transfer the pureed tomatoes and garlic to a pot and heat over low. Add the basil and carrot. 
• Let simmer for at least 15 minutes then serve or save for later.

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