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rustic roasted veggie marinara

Garden-Fresh Marinara Sauce

A rustic, roasted vegetable marinara sauce where caramelized tomatoes and bell peppers create deep, natural sweetness. Broccoli and carrots are blended in for hidden nutrition, yielding a perfectly textured, versatile sauce that surpasses any jarred version.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Main Course, Sauce
Cuisine: Italian‑American
Ingredients Equipment Method Notes

Ingredients
  

For Roasting
  • 12 tomatoes cut in half and seeded
  • 4 bell peppers any color, for roasting
For the Sauce
  • 1 head broccoli cut into florets
  • 1 large onion
  • 4 cloves garlic
  • 4 large carrots
  • Fresh herbs parsley, basil, oregano (to taste)
  • Salt and pepper to taste
  • Sugar optional, to balance acidity

Equipment

  • Large baking sheet
  • Food processor
  • Large pot or Dutch oven
  • Bowl (for steaming peppers)
  • Cutting board
  • Chef's knife

Method
 

  1. Preheat oven to 400°F (200°C). Place halved and seeded tomatoes and prepared bell peppers on a large baking sheet. Roast until skins are blistered and charred, about 30-40 minutes.
  2. Transfer roasted peppers to a bowl, cover with a plate or lid, and let steam for 5 minutes. Peel the skins from both the tomatoes and peppers.
  3. In a food processor, combine the peeled roasted tomatoes and peppers with broccoli florets, onion, garlic, and carrots. Pulse until a 'smoothish' consistency is reached, leaving some rustic texture.
  4. Transfer the vegetable mixture to a large pot. Bring to a boil, then reduce heat to a simmer. Cook, stirring occasionally, until the sauce reaches your desired thickness (it will thicken as it cools).
  5. During the last 10 minutes of simmering, stir in fresh herbs, salt, and pepper. Taste and adjust seasoning. If the sauce is too acidic, add a small pinch of sugar to balance. Continue simmering for the full 10 minutes to allow flavors to meld.

Notes

This sauce freezes exceptionally well for up to 3 months—make a double batch and store in airtight containers or freezer bags. For a richer, rosé sauce, stir in a splash of cream or a tablespoon of butter during the last minute of simmering. The herb quantities are completely flexible; use whatever fresh herbs you have on hand or swap in 1-2 teaspoons of dried Italian herbs. To skip peeling the roasted vegetables, you can blend everything, skin and all, but the sauce will have a slightly coarser texture and more rustic appearance. This versatile sauce is perfect for pasta, pizza, lasagna, or as a dipping sauce for garlic bread.