It’s easy to make garden fresh marinara or ragu sauce! This version is simple, delicious, and dairy free.
Remember last week I mentioned that we had a bumper crop of tomatoes, and I had already made pasta sauce several times? Well, the tomatoes are still rolling in, and we are still figuring out what to do with them. I think we’re going to do a batch of tomato soup today. One good thing about all these tomatoes though, is that my sauce making skills are getting a good workout. After a few batches, I have a recipe that works for me that I’m ready to share with you!
The secret to a delicious marinara or ragu sauce is to roast the tomatoes.
Roasting the tomatoes brings out the flavor, and is the perfect base for all the other ingredients in this sauce. The rest of the ingredients are simple – onion, garlic, olive oil, Italian seasoning, beef (if you choose), but when combined, the result is a delicious ragu that tastes like it’s been simmering all day long.
Disclosure: This post contains affiliate links.
Garden Fresh Marinara or Ragu Sauce.
- 18 tomatoes cored and sliced in half. You want to fill a baking sheet with them.
- 1 cup baby carrots chopped
- 1 large sweet onion chopped
- 3 cloves of garlic chopped into large pieces
- 1 Tablespoon olive oil
- 2 Tablespoons dried Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 pound grass fed ground round optional
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper, and place the tomatoes face down. Roast in the oven for 10-15 minutes, until the skins wrinkle up.
- Let them cool off until you can handle them without burning yourself, and then the skins should come off easily, just pull them off with your fingers.
- While the tomatoes are roasting, chop the onion and saute in a large saucepan with the olive oil. Add the garlic and carrots and continue to saute until the onion is translucent.
- Add the tomatoes and all their juices to the saucepan. Bring to a boil.
- Reduce heat to a simmer and cover the pan. Simmer for two hours.
- Add salt and pepper, taste and re-season if desired.
- If you are making a ragu sauce, once you get close to the two hour mark, cook your beef in a separate pan and drain. Add to the marinara sauce once it is ready.
- Top your favorite pasta with the sauce and enjoy!
This homemade marinara or ragu sauce is:
- dairy free and allergy friendly
- perfect for putting on gluten free pasta
- wholesome, and made with simple ingredients
We have two batches of this sauce waiting for us in the freezer. Do you have any other tomato recipe ideas for me? The tomatoes are still going strong! If you have lots of little tomatoes to preserve, try making oven dried tomatoes!