Smoked Marinara Sauce - Derrick Riches

If you’re looking to add a smoky, rich flavor to your pasta dinner, then this Smoked Marinara Sauce recipe is just what you need.

This smoked marinara sauce is made with fresh Roma tomatoes, sweet onions, and a blend of fragrant herbs and spices. The tomatoes are first seared on a charcoal grill to create a delicious, smoky flavor, then simmered on the stovetop. Whether you’re tossing it with your favorite pasta or serving it with smoked meatballs or Italian sausage, this sauce will quickly become one of your go-to recipes!

Marinara Sauce Ingredients

16 Roma tomatoes (or 14 medium-sized round tomatoes)
1 small sweet onion
Olive oil
Red wine
Fresh oregano
Fresh basil
4 cloves garlic, minced (or 5-6 cloves smoked garlic)
Salt
Black pepper
Red pepper flakes
Granulated sugar
Smoked paprika
Fennel seeds

Grilling the tomatoes

Prepare charcoal grill for 375 degrees F. Use a small handful of mild to moderate smoke-producing wood like apple, cherry, or pecan wood.
If using a gas grill, add a smoker tube or foil packet to generate smoke.
Cut Roma tomatoes in half and brush the cut sides with olive oil. Place the tomatoes cut side down on grill grate, close lid, and sear for 3-4 minutes, until they begin to char.
Place them into a parchment-lined aluminum pan, skin side down, and place them back on the grill for 5-6 more minutes until they are soft.

Blending the tomatoes

When using a blender, it’s wise to remember that steam expands. A blender filled to the brim could cause splatters or burns. Instead, fill the blender halfway and work in batches. There will be enough room for the tomato mixture to expand without splattering.

Remove marinara sauce from the grill and let stand for 10 minutes.
Carefully remove the skins from the tomatoes and discard them.
Place tomatoes in a blender or food processor, lightly blend, and set aside.

Making smoked marinara sauce

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add onions and cook for 3-4 minutes, stirring often, until they turn soft and translucent.
Next, add the garlic and cook for 30 seconds, followed by the remaining marinara ingredients.
Reduce heat to low, and let the sauce simmer for 30 minutes. Taste the sauce and adjust the seasonings to your liking.
Remove the marinara sauce from the heat, and serve the cooked pasta of choice. For a delicious treat, add smoked meatballs to the sauce 15 minutes before serving.
Store leftover sauce in an airtight container in the refrigerator for 3 days, and freeze for up to 3 months.

Ways to use smoked marinara sauce

Use this marinara sauce in lasagna, over Italian sausage, in stuffed peppers, or chicken parmesan, or serve as a dipping sauce for mozzarella sticks and pretzels.

16 Roma tomatoes or 14 medium-sized round tomatoes
1 small sweet onion peeled and chopped
1/4 cup olive oil
1/3 cup red wine
2 tablespoons finely chopped fresh oregano
4 basil leaves finely chopped
4 cloves garlic minced
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon dried pepper flakes
1/2 teaspoon granulated sugar
1/4 teaspoon smoked paprika
1/4 teaspoon fennel seeds

Prepare charcoal grill for 375 degrees F. Use a small handful of mild to moderate smoke-producing wood like apple, cherry, or pecan wood.
If using a gas grill, add a smoker tube or foil packet to generate smoke.
Cut Roma tomatoes in half and brush the cut sides with olive oil. Place the tomatoes cut side down on grates, close lid, and sear for 3-4 minutes, until they begin to char.
Place them into a parchment-lined aluminum pan, skin side down, and place them back on the grill for 5-6 more minutes until they are soft.
Remove from grill and let stand for 10 minutes.
Carefully remove the skins from the tomatoes and discard them.
Place tomatoes in a blender or food processor, lightly blend, and set aside.
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add onions and cook for 3-4 minutes, stirring often, until they turn soft and translucent.
Next, add the garlic and cook for 30 seconds, followed by the remaining marinara ingredients.
Reduce heat to low, and let the sauce simmer for 30 minutes. Taste the sauce and adjust the seasonings to your liking.
Remove the marinara from the heat, and serve the cooked pasta of choice. For a delicious treat, add smoked meatballs to the sauce 15 minutes before serving.
Store leftover sauce in an airtight container in the refrigerator for 3 days, and freeze for up to 3 months.

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Smoked Marinara Sauce – Derrick Riches