Roasted Tomato Pasta Sauce is a delightful way to elevate your pasta dishes with fresh, vibrant flavors. This homemade sauce is not only incredibly simple to make but also packs a punch of deliciousness that you won’t find in store-bought options. Perfect for busy weeknights or casual gatherings, this sauce is adaptable, allowing you to customize it based on your preferences or whatever you have on hand.
Recipe Information
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 120
Protein: 3g
Carbohydrates: 15g
Fat: 6g
Fiber: 2g
Sugar: 3g
Sodium: 250mg
Why Make Roasted Tomato Pasta Sauce
Making your own Roasted Tomato Pasta Sauce is one of the best choices for a healthy meal. Fresh tomatoes are rich in vitamins and antioxidants, particularly lycopene, which are great for heart health. This sauce contains minimal ingredients, allowing the natural flavors of the tomatoes to shine through. Plus, it’s versatile! Use it over pasta, as a pizza base, or simply enjoy it as a dip with fresh bread.
How to Make Roasted Tomato Pasta Sauce Step by Step
Ingredients
- 3 lbs roma tomatoes (see notes for other varieties)
- 1/2 yellow onion (ends trimmed and quartered)
- 6 cloves garlic*
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon cane sugar*
- Black pepper (to taste)
- 3-4 tablespoons olive oil
- 1/2 cup fresh basil, chopped
(*see notes for subs)
Directions
Prep: Preheat the oven to 350F and set a large baking sheet aside. Trim the top portion (where the stem inserted) off each tomato and cut in half lengthwise.
Combine: Add the tomatoes, onion, and garlic to a baking sheet. Sprinkle the oregano, salt, sugar, and black pepper over the vegetables, then drizzle generously with olive oil. Use clean hands to massage the tomato mixture until every piece of veg is evenly coated in oil. Rotate all of the tomatoes so they are cut-side-up and spread evenly across the baking sheet.
Bake: Bake in the middle rack of the oven for 50 to 60 minutes, until some of the tomatoes have crispy edges and the garlic has browned.
Process: Peel the tomatoes, if desired (I do not). Use a spatula to carefully transfer the roasted tomato mixture into a blender (smoother sauce) or food processor (chunkier sauce). Process for 45 to 60 seconds, or until a uniform sauce of your desired consistency forms. Add the fresh basil to the sauce and pulse until it becomes more finely chopped; the residual heat left from the roasted tomatoes will lightly cook the basil.
Serve & Store: Serve immediately over cooked pasta or as desired – the sauce should still be warm, but you can also warm it up briefly on the stove before serving. Store any leftovers in jars in the refrigerator for up to 5 days. You can also freeze this roasted tomato pasta sauce for up to 2 months – leave 1” of unfilled jar space at the top of each jar, then freeze uncovered and seal once the sauce has expanded and frozen completely.
How to Serve Roasted Tomato Pasta Sauce
Roasted Tomato Pasta Sauce pairs beautifully with your choice of pasta, whether it’s spaghetti, penne, or even zoodles for a low-carb option. Consider serving it alongside a refreshing salad dressed in a light vinaigrette to balance the meal. For a well-rounded dinner, crusty garlic bread makes a perfect side to scoop up any remaining sauce.
How to Store Roasted Tomato Pasta Sauce
After cooling, store any leftover Roasted Tomato Pasta Sauce in an airtight container in the fridge for up to 5 days. To reheat, gently warm it in a saucepan over low heat. If you’d like to store it for longer, perfect the sauce in jars and freeze it for up to 2 months. Just be sure to leave space at the top of each jar for expansion when frozen.
Expert Tips for Cooking Roasted Tomato Pasta Sauce
- Choose ripe Roma tomatoes for the best flavor.
- Don’t skip on the olive oil; it enhances the roasting process and adds richness.
- Experiment with different herbs like thyme or rosemary for a unique flavor twist.
- Use a food processor if you prefer a chunkier sauce.
- Consider adding a pinch of red pepper flakes if you like a little heat.
Delicious Variations of Roasted Tomato Pasta Sauce
- Spicy Roasted Tomato Pasta Sauce: Add red pepper flakes or diced jalapeños for a flavorful kick.
- Herbed Roasted Tomato Pasta Sauce: Incorporate a variety of fresh herbs like parsley, thyme, or oregano for an aromatic touch.
- Citrus Roasted Tomato Pasta Sauce: Add the zest of a lemon or orange before processing for a fresh, bright flavor.
This Roasted Tomato Pasta Sauce is calling your name! Enjoy a rich, flavorful meal that showcases the vibrant tastes of roasted tomatoes. Grab your ingredients, get cooking, and relish in the warmth of homemade goodness that the entire family will love.
Roasted Tomato Pasta Sauce
Ingredients
Main Ingredients
- 3 lbs roma tomatoes (see notes for other varieties) Choose ripe Roma tomatoes for the best flavor.
- 1/2 pieces yellow onion (ends trimmed and quartered)
- 6 cloves garlic Use more or less depending on preference.
- 1/2 teaspoon dried oregano Can substitute with other herbs.
- 1 teaspoon salt
- 1 teaspoon cane sugar Adjust sweetness to taste.
- black pepper (to taste)
- 3-4 tablespoons olive oil Don't skip on the olive oil; it enhances the roasting process.
- 1/2 cup fresh basil, chopped Adds freshness to the sauce.
Instructions
Preparation
- Preheat the oven to 350°F and set a large baking sheet aside.
- Trim the top portion off each tomato and cut in half lengthwise.
Combine and Bake
- Add the tomatoes, onion, and garlic to the baking sheet.
- Sprinkle the oregano, salt, sugar, and black pepper over the vegetables, then drizzle with olive oil.
- Massage the mixture until evenly coated in oil, rotate tomatoes cut-side-up, and spread evenly.
- Bake for 50 to 60 minutes until tomatoes have crispy edges and garlic has browned.
Process
- Transfer the roasted mixture to a blender or food processor.
- Process for 45 to 60 seconds until a uniform sauce forms.
- Add fresh basil and pulse until finely chopped.
Serve & Store
- Serve immediately over cooked pasta or store in jars in the refrigerator for up to 5 days.
- Freeze for up to 2 months; leave 1 inch of space in the jars.
