Homemade Marinara Sauce - #spaghettisauce #homemade #pastsa

Slow-Roasted Heirloom Tomato and Garlic Marinara Sauce

  • Author: Erin
  • Prep Time: 30 mins
  • Cook Time: 5 hours
  • Total Time: 5 hours 30 mins
  • Yield: 14.5 1 pint jars 1x
  • Category: Sauce/Pasta
  • Method: Oven
  • Cuisine: Italian


Slow-Roasted Heirloom Tomato and Garlic Marinara Sauce – your go-to spaghetti sauce recipe! Turns out beautifully every time! Whole30/Paleo Friendly!



  • 3 heads of garlic (tip: pull out the cloves and then cut them in half – they are much easier to peel that way and they need to be cut in half anyway – you want 3235 cloves)
  • 5 large heirloom tomatoes – cut into chunks
  • 8 beefsteak tomatoes – cut into chunks
  • 3 medium orange tomatoes – cut into chunks
  • 6 medium yellow tomatoes – cut into chunks
  • 20 cherry tomatoes
  • 2 lbs roma tomatoes – quartered
  • NOTE: don’t get hung up on getting specifically the exact same number and type of tomato listed. While this is what I used, you ultimately need 22-23 lbs of tomatoes.
  • 3 large white onions – quartered
  • 1 cup tightly packed fresh sweet basil, roughly chopped
  • 1 cup tightly packed Italian basil, roughly chopped
  • 1 cup fresh spicy oregano, roughly chopped
  • 4 Tablespoons dried oregano leaves
  • 3 Tablespoons kosher salt
  • Teaspoon ground black pepper
  • 1 cup olive oil
  • 1 1/2 cup dry red wine
  • You will need a blender and a large stainless steel roasting pan.
  • (NOTE: make sure your tomatoes are clean before use. I typically soak them in a 50/50 vinegar and water mixture for about 10-15 minutes and then rinse clean)
  • (NOTE: to make Whole30 compliant/Paleo simply omit the red wine and reduce cooking time by about 30-60 minutes – simply watch your ingredients and don’t let it reduce too much)


  1. Preheat oven to 425.
  2. Take large aluminum roasting pan and add all of your tomatoes, garlic, onion, basil, oregano, salt, pepper, olive oil and wine.
  3. Mix everything together thoroughly.
  4. Place in oven and let roast for at least 5 hours.
  5. Stir about every 30-45 minutes.
  6. After 5 hours, remove from oven and let cool for an hour or so.
  7. Take blender and add several spoonfuls to it.
  8. Cover with thick towel and pulse the blender: 3 times for chunky sauce and 8 times for smoother sauce.
  9. Serve some immediately and can the rest.
  10. Canning this amount resulted in 14.5 1 pint jars.

Keywords: spaghetti sauce, red sauce, pasta sauce, tomatoes