My husband was telling our friends the other day that he LOVES a simple marinara sauce so I decided to make a roasted garlic and basil marinara for him. I used a bunch of the tomatoes my generous neighbor Jack just gave us and roasted them along with onions, garlic and seasonings. After I blended the roasted veggies, I let the sauce simmer for 2 hours before using it on top of some ravioli. My husband was a happy man and so were the rest of us. The sauce was AMAZING, I am certain it was because Jack's tomatoes are so delicious (thanks for sharing Jack). The portobella mushroom ravioli from Trader Joe's was so good - we really loved it with this simple and tasty marinara sauce.
Portobella Mushroom Ravioli with Roasted Garlic and Basil Marinara:
Recipe and photos by For the Love of Cooking.net
Marinara Sauce:
- 12-15 miscellaneous tomatoes, quartered
- 1 head of garlic, DO NOT REMOVE SKINS
- 1 sweet yellow onion, cut into large chunks
- 1 tbsp olive oil
- Dried basil, to taste
- Dried oregano, to taste
- Sea salt and freshly cracked pepper, to taste
Preheat the oven to 375 degrees; line a baking sheet with tin foil then coat with cooking spray. Quarter the tomatoes, cut the onions and break up the head of garlic (KEEP SKINS ON SO THEY DON'T BURN). Spread the tomatoes, onions and garlic all over the lined baking sheet. Drizzle the olive oil over the top, then sprinkle with dried basil and oregano as well as sea salt and freshly cracked pepper; toss to coat.
Place in the oven and roast for 30-40 minutes or until vegetables are really soft and the tomatoes are still juicy.
Carefully peel the skin off the cloves of garlic. Spoon the tomatoes, onions, garlic and juices into a small Dutch oven. Using an immersion blender, blend the vegetables until smooth, making sure there are no chunks. Simmer for 1-2 hours.
Other Ingredients:
- Fresh basil, chopped
- Asiago cheese, finely grated
- Portobello mushroom ravioli, prepared per instructions
Prepare the ravioli per instructions. Add the freshly chopped basil into the sauce, saving a bit for garnish, then taste and re-season if needed. Top the ravioli with marinara, remaining fresh basil and Asiago cheese. Enjoy.
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