Diablo Marinara Sauce

This fiery marinara sauce combines the deep, caramelized flavors of oven-roasted Roma tomatoes, onions, and jalapeños with the briny depth of Kalamata olives and a smoky kick from chipotle seasoning. Extended simmering melds these flavors beautifully, resulting in a sauce that’s perfect for those who crave a spicy twist on a classic Italian staple.

Yield: about 6-8 servings (about 6 cups)
Prep Time: about 15-20 minutes
Cook Time: about 1 hour and 10 minutes (40 minutes roasting + 30 minutes to 3 hours simmering)

Ingredients

• 4 pounds Roma tomatoes, halved

• 1 large onion, halved

• 2 jalapeños, halved

• 3 tablespoons olive oil

• ⅓ cup balsamic vinegar

• 1 ½ tablespoons kosher salt

  Sauce Additions

• 1½ tablespoons garlic paste

• ¼ cup Kalamata olives

• 2 tablespoons Kalamata olive brine

• 4 teaspoons Smoky Swine seasoning

• ½ cup Johnny’s French Dip Au Jus

• ½ cup grated Parmesan cheese

• 2 teaspoons chipotle seasoning (adjust to taste)

Directions

1. Prepare the Tomatoes

   Place the halved Roma tomatoes in a large mixing bowl.

   Drizzle with olive oil and balsamic vinegar, then sprinkle with kosher salt.

   Toss until the tomatoes are evenly coated.

2. Arrange Tomatoes for Roasting

   Preheat your oven to 450°F (232°C).

   Line a baking sheet with foil for easy cleanup.

   Place each tomato half cut-side down on the prepared baking sheet.

3. Prepare the Onions and Jalapeños

   After arranging the tomatoes, place the halved onions and jalapeños into the same mixing bowl with the residual olive oil and balsamic vinegar mixture.

   Toss them in the remaining liquid until they are well coated.

4. Arrange Onions and Jalapeños for Roasting

   Add the coated onion and jalapeño halves to the baking sheet with the tomatoes, placing them cut-side down.

5. Roast the Vegetables

   Roast all the vegetables in the preheated oven for 40 minutes, or until they are tender and have developed a slight char.

6. Blend the Sauce Base

   Carefully transfer the roasted tomatoes, onions, and jalapeños to a food processor.

   Add the garlic paste, Kalamata olives, and olive brine.

   Blend until the mixture reaches your desired consistency—smooth or slightly chunky, based on your preference.

7. Simmer the Sauce

   Pour the blended mixture into a large pot or saucepan over medium heat.

   Stir in the Smoky Swine seasoning, Johnny’s French Dip Au Jus, grated Parmesan cheese, and chipotle seasoning.

   Adjust the chipotle seasoning to achieve your preferred level of heat, especially if the jalapeños used were milder.

   Bring the sauce to a gentle simmer.

   Reduce the heat to maintain a low simmer, characterized by occasional, gentle bubbles.

   Allow the sauce to simmer uncovered for at least 30 minutes, and up to 3 hours, stirring occasionally.

   Longer simmering will concentrate the flavors, reduce acidity, and develop a richer, more complex profile.

   Monitor the sauce’s consistency, adding a splash of water if it becomes too thick during the extended simmer.

8. Serve

   Use this Diablo Marinara Sauce to elevate pasta dishes, as a zesty pizza base, or as a dipping sauce with a kick.

   Store any leftovers in an airtight container in the refrigerator for up to one week.