Garden Fresh Marinara or Ragu Sauce.
Use up those garden fresh tomatoes in this tasty homemade marinara or ragu sauce. Keep it plain, or add meat for a heartier meal.
Ingredients
- 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
Instructions
- 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!
Nutrition
Calories: 241kcalCarbohydrates: 19gProtein: 18gFat: 10gSaturated Fat: 3gCholesterol: 49mgSodium: 474mgPotassium: 1221mgFiber: 6gSugar: 11gVitamin A: 6045IUVitamin C: 53mgCalcium: 86mgIron: 3.5mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!