Go Back
+ servings

Smoked Marinara Sauce

Smoke fresh tomatoes to add an incredible mild smokey flavor to a traditional Marinara Sauce. Can be used for pasta, pizza, lasagna, or meatball sandwiches.
Course Sauce
Cuisine barbecue, Italian, smoked
Keyword smoked marinara, smoked tomato sauce, smoked tomatoes
Servings 4 -6 servings


For the Smoked Tomatoes

  • 8 large beefsteak tomatoes
  • Extra Virgin Olive Oil
  • Salt
  • Pepper
  • Old Bay Spice Seasoning

For the Marinara Sauce

  • 1 tablespoon Extra Virgin Olive Oil
  • 1 small red onion chopped (1 cup worth)
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground pepper
  • Pinch of red chili flakes
  • 1 teaspoon sugar optional
  • ½ cup dry red wine
  • 4 cups smoked tomatoes should be the equivalent of all 8 of them smoked and peeled
  • 4 basil leaves


To smoke the tomatoes:

  • Prep your smoker to 250 degrees.
  • Quarter the tomatoes then toss with olive oil, salt, pepper, and old bay seasoning, and place them on a foil lined sheet pan. Smoke them for up to 2 hours.
  • Remove from smoker and peel the skins from the tomatoes while they are still warm. Set aside.

For the sauce

  • Heat olive oil in a large skillet set to medium. Add onions and let them cook about 12-15 minutes, until soft and sweet. Add the garlic, salt, pepper, chili flakes, and sugar (if using), and let cook 1 additional minute.
  • Add the red wine and cook 2-3 more minutes, until the sauce has reduced. Add the tomatoes and simmer on low for 15-20 minutes. Blend the sauce with a hand immersion blender to break up the chunks, or use a potato masher to get to a consistency you like.
  • Just before finishing add 2-4 whole basil leaves and stir them in. Just before serving, remove the basil leaves.