Growing up in an Italian-American family, my relatives had strong opinions on making tomato sauce and many different methods. My relatives would spend hours debating and comparing different sauce styles. I prefer the slow-roasting recipe that was used by my grandmother and mother. Roasting Marina Sauce yields a flavor that is neither acidic nor bitter.

I love San Marzano tomatoes, and I use certified tomatoes. San Marzano tomatoes, named after a region in Italy, are less acidic because of the soil there. There are many brands, and I prefer Cento certified San Marzano tomatoes. Just a suggestion, you can use any brand that works for you.

The recipe calls for the whole garlic bulb, and roasting releases its flavor without making it bitter. Don’t shy away from the large quantity of garlic.

I use this sauce over pasta and with any recipe that calls for Marina Sauce. And an added benefit is that the sauce freezes beautifully for future use.

Classic Roasted Marinara Sauce

¼ cup olive oil

1 head of garlic, cloves chopped

1 large red onion, chopped

½ teaspoon crushed red pepper flakes

1 tablespoon tomato paste

¼ cup dry white wine

2 28-ounce cans whole peeled tomatoes, Cento certified San Marzano

¼ cup torn basil leaves

½ teaspoon dried oregano

Kosher salt

Preheat oven to 350°. Heat oil in a large heavy ovenproof pot over medium heat. Cook garlic, stirring often, until golden, about 4 minutes.

Add onion and red pepper flakes, and cook, stirring often, until the onion is translucent, about 5 minutes.

Stir in tomato paste and cook, stirring often, until slightly darkened, about 2 minutes.

Add wine, bring to a boil, and cook until almost completely evaporated, about 1 minute. Add tomatoes, breaking them up with your hands and their juices, and add basil and oregano; stir to combine. Swirl 1½ cups of water into one tomato can, then the other, to rinse, and add to the pot. We don’t want to waste any delicious tomato juice: Season with salt.

Transfer the pot to the oven; roast the sauce, stirring halfway through, until thick and the tomatoes are browned on top and around the edges of the pot, 2–2½ hours.
Let the sauce cool slightly. Pass through the large holes of a food mill or process in a food processor until mostly smooth. I like my sauce a little chunky. Taste and season with salt.

Enjoy!