Homemade Marinara Sauce

Ingredients

• 14 lbs roasted tomatoes, peeled OR 6 28-ounce cans of roasted tomatoes
• ½ cup olive oil
• 2 large onions, finely chopped
• 8 cloves garlic, minced
• ¼ cup tomato paste (optional, but helps with richness)
• 3 Tbs Lindsay’s Kitchen Everything Seasoning
• 1 Tbs Parsley (optional) 
• Freshly ground black pepper

 Instructions

1. Roast halved tomatoes cut-side up at 400°F for 30–45 minutes until skins blister and edges caramelize.
2. Cool slightly, peel skins, and collect roasted juices.
3. If using canned tomatoes, start here: In your largest stockpot, heat olive oil over medium heat.
4. Add onions and sauté until golden and soft (about 8–10 min). Add garlic and cook 1 minute more. Stir in tomato paste (if using) and cook 2 minutes to deepen flavor.
5. Add roasted tomatoes and their juices to the pot.
6. Stir in Everything Seasoning, parsley, and salt & pepper to taste.
7. Simmer uncovered for 45–60 minutes, stirring occasionally, until sauce reduces and thickens. For thicker, richer sauce, simmer longer (up to 8 hours!) 

Note: For smooth sauce: use an immersion blender directly in the pot. For chunky: crush with a potato masher or leave as-is.