This Homemade Marinara Sauce is savory and with also a subtle hint of sweetness. It is a perfect sauce to compliment just about any Italian dish. This recipe is paleo, keto, whole30 compliant.
Slice tomatoes into roughly 8 equal wedges and then quarter an onion. Place tomatoes and onion onto a sheet-pan. Drizzle with 2 tbsp of olive oil and a few sprinkles of salt. Spread the veggies out evenly and then bake for 1 hour.
Meanwhile, place the remaining ingredients into a food processor.
Once the veggies have cooked in the oven allow them to cool off for about 5-10 minutes before adding them into the food processor. Blend everything together until the sauce is to your desired consistency. (If you like it thick and chunky just pulse it a handful of times.)
Pour sauce into a pot with a lid. On high heat, allow the sauce to reach a boil, then turn the heat down to low so the sauce can simmer for about 30 minuets.