Mark’s Oven-Roasted Marinara Sauce

Edited, finally!

Calphalon Nonstick Roaster

Cuisinart Hand Blender

    • 5 pounds of tomatoes, quartered
    • 2 bell or roasting peppers
    • 12-15 baby carrots(or 2 large carrots)
    • 2 heads of garlic, peeled
    • 1 large yellow onion, chopped
    • 1 cup of fresh basil leaves
    • 1/2 cup of fresh marjoram leaves
    • a few fresh oregano leaves
    • 1/2 cup of Olive Oil (can be substituted with wine or fruit juice)
    • 1 tablespoon kosher salt
    • 1 tablespoon Lemon Pepper

      Preheat oven to 425F

      Combine everything and work immersion blender to the mix.  Cook for 2 hours.  Check during half time.

      Oven-Roasted Marinara, Moonglow Cooks

      Oven-Roasted Marinara, Moonglow Cooks

      Oven-Roasted Marinara, Moonglow Cooks

      Oven-Roasted Marinara, Moonglow Cooks

      Oven-Roasted Marinara, Moonglow Cooks

      Oven-Roasted Marinara, Moonglow Cooks

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      This entry was posted in 2009 Tomatoes, Recipes. Bookmark the permalink.

      2 Responses to Mark’s Oven-Roasted Marinara Sauce

      1. Pingback: 3-Bean Chili My Way! « Moonglow Gardens

      2. Pingback: Chicken Afritada « Moonglow Gardens

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