Step 1

Preheat oven to 450F (232C) and set oven rack in the center. Line a sheet pan with parchment paper. Set aside.

Step 2

Remove stems of the tomatoes and slice in half. Place on prepared sheet pan and toss with 2 Tbs of olive oil. Arrange tomatoes evenly on the pan. Place the garlic (skins removed) on a small piece of foil, drizzle with 1 tsp of olive oil and wrap loosely. Place the foil packet on the sheet pan with the tomatoes. Roast the tomatoes and garlic for 25-30 minutes rotating the pan once while roasting. If you have time, the garlic will benefit from another 10 minutes in the oven. When done, the tomatoes should be soft, juicy and with some charring. Remove from the oven and set aside.

Step 3

At some point while the tomatoes and garlic are roasting, toast the walnuts in the oven on a small sheet pan for 4-5 minutes. This is a high heat for walnuts, so they can burn quickly if left in the oven too long, so keep an eye on them! They'll be golden and fragrant when ready. Set aside to cool.

Step 4

In the work bowl of a food processor, or blender add the roasted tomatoes and all their juices, garlic, walnuts, tomato paste, pepper flakes, sea salt, oregano and basil if using. Pulse ingredients a few times, then pour remaining olive oil (1/4 C / 60g) in a steady stream while pulsing the blender or processor. Taste for salt and sugar adjustment. Add a few grinds of black pepper if desired. An immersion blender can be used as well.

Step 5

Store in a lidded container in the refrigerator for up to three days or in the freezer for up to one year. I use Mason jars to store this recipe.

Step 6

Share this hearty marinara sauce with your favorite pasta. Thin with reserved pasta water and serve with Parmesan, fresh torn herbs and top with Lemon Basio Pesto. Don't forget the crusty bread, Kale Caesar Salad and a bottle of red!