Roasted Tomato Pasta Sauce
A delightful homemade sauce that elevates your pasta dishes with fresh and vibrant flavors. Perfect for busy weeknights or gatherings.
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.
Notes
Experiment with different herbs and add a pinch of red pepper flakes for heat.