Slow Roasted Marinara Sauce


One does not grow old at the table





The aromas throughout the kitchen bring me back to Italy. Strolling the streets of Florence and taking in these scents in that moment.
I had no idea I would remember them this well. Reminiscing of how the lifestyle is; food is everything to Italians.
It is so important to gather “At The Table”

My passion is this. Real food, gathering with family & friends. Taking in what we each have to offer…
This is joy, this is life well lived.

Thank you Emily at

This has not only filled my kitchen with the most sensational scents of Italy. It also has brought me back to my travels and time spent there.

This was a must to share with my girlfriends last weekend at our culinary & crafting event.

As promised “the recipe”

Slow-Roasted Tomato Marinara Sauce
Yields: 4 1/2 cups of sauce
2 teaspoon extra virgin olive oil
1 28oz can whole tomatoes in purée (I use Trader Joes Plum Tomatoes in basil. I posted a photo below of the can)
15 slow-roasted tomatoes
2 small yellow onions, diced
7 cloves of roasted garlic (or 4 cloves fresh) minced
1 tsp dried oregano (I use fresh and use 1T)
5-6 fresh basil leaves, whole *more is fine
Salt and pepper
1/2 cup red wine

In a large saucepan or dutch oven, heat olive oil over medium heat. Sautéed onions and garlic about 5 minutes or until soft and beginning to caramelize.

Add canned tomatoes and roasted tomatoes; stirring and breaking up with a wooden spoon. Bring to a simmer and allow to cook for about 5 minutes.

Stir in oregano, basil, salt, pepper and wine. Lower heat and simmer for 15 minutes or until sauce is slightly reduced.

Blend with an immersion blender to achieve the desired consistency. I purée mine completely. Leaving a little chunky is good too.

Sauce can be kept in air tight containers in the refrigerator for up to 6 days.