Roasted Herb Marinara

Who says preserving food has to be hard and a huge ordeal?!

With all the end-of-season goodies I gathered from my garden, I decided to roast them all up, puree them and save them for future sauces!

I usually like to can everything but if you’re not into canning, this recipe also freezes really well! For herbs, I try to use them throughout the season but any leftovers I will throw into recipes (like this one) or dehydrate them and add to my spice cabinet!

  • Tomatoes (I used cherry tomatoes but any kind will do)
  • Herbs of choice (I used rosemary, oregano, thyme and sage)
  • Onions, roughly chunked
  • Garlic, pressed
  • Sea Salt + Pepper
  • Drizzle of Avocado oil or water (optional)
  1. Preheat oven to 375F.
  2. Prep ingredients. Detail the herbs to ensure there are no stems, roughly shop onions, press the garlic, and roughly chop tomatoes (if you are not using cherry tomatoes – cherry tomatoes are fine whole). Toss all ingredients together in a bowl.
  3. Lay ingredients flat onto a baking sheet lined with parchment paper. Avoid piling the ingredients on top of each other. Spacing them out will allow them to cook better and more even.
  4. Roast for about 30 – 45min, or until ingredients are happily roasted.
  5. Once roasted, let them cool for a few minutes before adding to the blender, about 3 – 5min.
  6. Once cooled a bit, add ingredients to the blend and blend until fully pureed!
  7. Transfer to small mason jars and continue with the canning process (if canning), freeze or store in the fridge for 1 week.


With love,
Heidi MacAulay
“Eat more plants. Do more yoga. Read more books.”

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