Oven Roasted Marinara

6/8/2024 – This was much the same as we made two years ago when we had a good tomato crop. But this was inspired by Suzy Karadsheh’s recipe here. It turned out great. The real surprise was the tomato soup made with the drippings from these trays and the tray from the Mediterranean Salsa also made today. The soup recipe is here.


  • 3 pounds ? Better Boy tomatoes from our garden, quartered
  • 2 yellow onions, small 2½-inch, halved and sliced into ¼-inch half moons
  • 10 large garlic cloves, chopped into large pieces
  • About 2 T granulated garlic
  • 2 carrots, peeled and cut into 2-inch long sticks at least ½-inch thick
  • 2 teaspoons of our homemade Mediterranean seasoning
  • Red pepper flakes – several large pinches per sheet pan
  • Kosher salt
  • Black pepper
  • Extra virgin olive oil

The above made two full trays.


  • Preheat oven to 450°F.
  • In two half-sheet pans, add the tomatoes, onions, garlic, and carrots. Sprinkle on the Italian seasoning, granulated garlic, red pepper flakes, and salt and pepper. Drizzle a generous amount of olive oil (about 3 tablespoons) all over the vegetables and toss to coat. Spread the vegetables well so that they are in one single layer.
  • Cook on the middle rack of the heated oven for about 35 to 45 minutes, or until the tomatoes have fully collapsed and the veggies have gained some color and charred in some parts.
  • Use tongs to transfer the tomatoes and the vegetables to the large bowl of a food processor fitted with a blade. Pulse until the carrots are about the right size.
  • Pour the juices left in the pan into a pot for tomato soup here.
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