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Allergy Friendly Homemade Marinara Sauce

Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes


  • 8 Vine Ripe Tomatoes, quartered
  • 8 Roma Tomatoes, quartered
  • 1 tsp Sea Salt
  • 1/4 tsp Ground Black Pepper
  • 1 T Crushed Dried Basil
  • 1 T Crushed Dried Oregano


  1. Preheat oven to 425°F. Evenly spread quartered tomatoes on a baking sheet, sprinkle evenly with salt and pepper. Bake for 20 minutes.

    Place tomatoes in a large blender, adding basil and oregano. Blend until smooth and pureed.

    Pour into 2 8oz mason jars, or one 16oz jar, and let cool before refrigerating. Seal with a plastic reusable mason lid, or other lid.

    Good for up to 3 days in refrigerator, or may be used hot immediately over spaghetti, as a side for breadsticks or mozzarella sticks, or on homemade pizza as a pizza sauce.