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Italian · Sauce / condiment
Grilled Marinara Sauce
Tomatoes, onion, carrot and celery are charred over a smoky fire before simmering into a slow, sweet marinara with a faint campfire edge. Blend it smooth for pasta, pizza or meatballs.
- YieldMakes about 4 cups (950 ml)
- Hands-on45 min
- Total1 h 35 min
- Difficulty
Ingredients
- 900 gripe, meaty tomatoes, about 2 lb, halved
- 3 tbspolive oil, an inexpensive one; about 1 tbsp for brushing, 2 tbsp for the pot
- 1small onion, halved
- 1carrot, peeled
- 1 stalkcelery, leaves removed
- 2 clovesgarlic
- 1 leafbay leaf
- 1 tspkosher salt
- ¼ tspfreshly ground black pepper
- ¼ tspdried thyme, or double the amount of fresh
- ¼ tspdried basil, or double the amount of fresh
- ¼ tspdried oregano, or double the amount of fresh
- to tastered wine, a splash, only if the pan sticksoptional
- 2 tspsugar, up to this much, only if the sauce tastes sharpoptional
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