Oven Roasted Marinara Sauce

Adapted from Barefoot Contessa

Oven Roasted Marinara Sauce


  • 2 tablespoons olive oil
  • 1 medium Spanish onion, roughly chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 1/2 teaspoons dried oregano
  • 2 (28-ounce) cans peeled plum tomatoes
  • 1 1/2 teaspoons Kosher salt
  • Freshly ground black pepper
  • 4 tablespoons fresh oregano



Pre-heat oven to 375-F.


Heat the olive oil in a large oven proof sauté pan over medium heat.


Add the onions and garlic and cook for about 5 minutes until translucent.


Add the red pepper flakes and dried oregano and cook for 1 minute more.


Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. Add salt and a pinch of black pepper.


Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.


Use an immersion blender or place the tomato sauce into a blender and puree in batches until it's a smooth consistency. Return to the pan.


Reheat the sauce and add 2 tablespoons fresh oregano.


Add salt and pepper, to taste, and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 minutes more.

Rating: 5 out of 5.

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