Roasted Marinara

marinara branded cast iron

4-5 medium tomatoes, whole
2 cloves garlic, smashed but whole you can even leave the skin on
1 bell pepper, halved and cored
1 onion, peeled and halved.
1 jalapeño if you like spice.

Roast everything at 350 for about 20 minutes.
Then turn to broil and really roast for about 10 minutes. Keep an eye on them. Every oven I’ve had was way different on broil. You want to char the skins of the tomatoes but not burn everything.
Toss all of this into a food processor with:

1 TBS tomato paste. (not in a can, in a tube with no added sugars if you don’t want to eat BPA, Trader Joes sells a good one and many markets are starting to sell them as well.)
Fresh basil to taste
Fresh chives to taste
Fresh oregano to taste
You can substitute dried for fresh but try and get some fresh basil while you’re buying those tomatoes, the essential oils are so good for you.

Process this to a consistency you dig. I like mine a little on the chunky side but if you want it nice and smooth let it go longer!

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