Fire Roasted Marinara


If you’re looking for that perfect thick and flavorful yet quick, easy and affordable Marinara may have just found what you are looking for. Unlike some of my recipes that I have found and am currently still trying to find in some cases, this one was the first one I chose to experiment with and it was a winner. It was love at first taste. I know when The Dude gets that look on his face that we have struck gold!


  • 2 cans (398 ml) fire roasted tomatoes
  • 3 cans (5.5 Oz) tomato paste
  • 1/2 cup chicken stock
  • 6 tbs olive oil
  • 1/2 cup finely chopped onion
  • 6 large cloves of garlic, chop them into 3 large pieces. Don’t worry about how small you chop them because they are getting blended anyways.
  • 3 tbs chopped fresh parsley
  • 1 tbs chopped fresh oregano
  • salt & pepper to taste


  1. In a large bowl combine all ingredients except for the onions and oil and blend together with an immersion blender until all the chunks are gone. A regular blender or food processor works too.
  2. Over medium heat add oil to a large stock pot. Once oil is hot add the onions and cook until tender.
  3. Reduce heat to low, add the blended tomato mix and whisk until oil is incorporated in the sauce. Let simmer for 30 minutes stirring occasionally. I would use a splatter screen over this one. It’s pretty thick and when the bubbles pop they make a mess! Red marinara splatters everywhere! And it travels far distances, you’ll be finding it for a while lol. If you don’t have a splatter screen you could always put a piece of paper towel over the top of the pot and use a wooden spoon or something similar to keep it from falling in. You might have to change it up half way through the simmer but it’s better than cleaning the mess up.
  4. Once the 30 minutes is up you can remove it from the heat and let it cool. From here you can use it as a dip ( The Dude uses it as a dip for everything when it’s available ) it’s great for a ravioli bake and so on.

















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