As winter presses on, I found myself out of scratch made marinara sauce, so I reached for a can to make up for the loss.  I couldn’t even eat the sauce from the can.  What have I been eating my whole life!?!  I’d only been on the fresh made stuff for about two years.  I didn’t realize how different fresh vs. canned is.  Luckily, my local Cardenas market had a screaming deal on romas.  Not fresh picked from the field like I had in October, but I’ll take it.  I hope you like this sauce as much as I do.

Easy Oven Roasted Marinara Sauce

5 lbs tomatoes (about a colander’s worth), rinsed, cored and quartered
3 onions, sliced
12 cloves garlic (more if you like more)
dried or fresh basil
dried or fresh oregano
dried or fresh thyme
dried or fresh Italian parsley
dried or fresh rosemary
olive oil