Oven Roasted Marinara


The cooler fall weather has given me an excuse to pull out my favourite oven-roasted recipes, like this basic marinara. This is a nice sauce to double-or-triple batch, and freeze for nights when you need dinner immediately. Serve on top of pasta, grains, or other vegetables, and top with your favourite vegan parmesan.





Oven Roasted Marinara


  • 2-3 tbsp vegetable oil
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 3 garlic cloves crushed
  • 2 medium sized carrots
  • 1 large can (796 ML) unsalted diced tomatoes
  • 2-3 tbsp vegetable oil
  • 1/2 tsp salt (to taste)


  1. Preheat oven to 375F. In an oven safe baking dish, combine diced onion, smashed garlic, carrots, oregano, basil and oil, and toss until all ingredients are coated in spices and oil. Add canned tomatoes; stir to combine.
  2. Bake for 45 minutes to 1 hour, stirring every 15 minutes to ensure everything cooks evenly. The sauce is done when the carrots are fork tender and the onions are browned.
  3. Remove from the oven, and let it cool for a few minutes, then add salt to taste. Serve on top of pasta, grains, or other vegetables. Any leftovers will keep about a week in the fridge, or up to 3 months in the freezer.

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