Fire-Roasted Marinara Sauce

Fire-Roasted Marinara Sauce


  • 25 Roma Tomatoes
  • 3 tsp Olive Oil
  • 2 tsp Fresh Oregano
  • 2 tsp Fresh Thyme
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper
  • ½ tsp Sugar
  • 1 bulb Garlic


Cut ends off of tomatoes and half lengthwise.  Drizzle half of the olive oil on the plan and arrange on a baking sheet in a single layer cut-side up.  Drizzle the rest of the olive oil, and then sprinkle oregano, thyme, salt, pepper and sugar evenly over the top.  Roast for about an hour, or until tomatoes have become very loose (falls apart easily). While tomatoes are roasting, cut the end off the the garlic bulb, drizzle with 1 tsp olive oil and wrap with foil.  Roast with tomatoes for about an hour or until soft and fragrant. Transfer roasted tomatoes and garlic (simply squeeze garlic out of bulb) to a food mill with a large blade. Run through to remove excess skin and seeds.  Makes about 2 cups.

1 comment

  • Linda McCauley

    ,Charlie would like to have the recipe for Andy’s “lollipop chicken legs”. Is it posted somewhere?

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