If there’s one thing that makes my kitchen smell like heaven, it’s a tray of tomatoes and garlic roasting away in the oven. This Roasted Tomato and Garlic Sauce is rich, velvety, and packed with deep, savory flavor.
It’s the kind of homemade sauce that makes you feel like you’ve been simmering all day, when really the oven does most of the work!
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What makes this recipe irresistible
Whether you're tossing it with pasta, spooning it over chicken, or dunking a hunk of crusty bread, this sauce is simple, rustic, and unbelievably good!!
It delivers that slow-roasted flavor with very little effort (love that)! Roasting concentrates the natural sweetness of the tomatoes and mellows the garlic and onions into something beautifully savory and almost buttery. This is an easy way to level up pasta night, and a great to use those end of summer tomatoes!
Once you’ve tried this sauce, you’ll never want to go back to the jarred stuff. Plus, it’s freezer-friendly—so make a big batch and stash some away for a rainy day!
Ingredients
Please refer to the printable recipe card below for the exact measurements for this recipe.
Roasted Tomato Garlic Pasta
Ingredients
- 3 ½ pounds fresh tomatoes Beefsteak, Roma, cherry, or a mix, halved or quartered if large
- 1 small yellow onion peeled and quartered
- 6-8 cloves garlic peeled
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon Italian seasoning
- 4-5 leaves fresh basil plus additional for garnish
- ½ teaspoon sugar optional
Instructions
- Preheat oven to 425°F.
- Prep the veggies: Place the tomatoes, onion, and garlic on a large rimmed sheet pan. Drizzle with olive oil and sprinkle with salt, pepper, and Italian seasoning. Toss everything together and spread in a single layer.
- Roast for 30–40 minutes, until the tomatoes are soft, slightly caramelized, and the garlic is golden and fragrant.
- Let the veggies cool slightly, then transfer to a blender or food processor. Add a handful of fresh basil. Blend until smooth. For a chunkier sauce, pulse just a few times. (See tips for blending the hot sauce.)
- Taste and adjust. If your tomatoes are acidic, add the sugar. Pulse again and taste. Just that tiny amount of sugar will make all the difference!
- Serve over pasta, spoon onto pizza. Garnish with basil, top with parmesan cheese if desired.
Notes
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Nutrition
Frequently asked questions (FAQ’s)
Nope! The skins soften and blend right into the sauce after roasting and blending.
No, you can use a blender, food processor, or an immersion blender to puree the sauce.
As tasty as this roasted tomato and garlic sauce is, it’s not safe for canning due to its low acidity and the inclusion of ingredients like garlic and olive oil. For food safety, it hasn’t been tested for home canning.
Deb’s top tips
Use ripe tomatoes for the best flavor—this is where those garden-fresh or farmers market finds shine.
- Add fresh herbs after blending for a bright, fresh finish. Basil is classic, but oregano or thyme also works beautifully.
Related recipes
Roasted Tomato and Garlic Pasta Sauce is just the beginning! If you love this roasted sauce, here are a few more cozy favorites from the blog: Try my Meatball Sliders, slathered in marinara and melted cheese. And for something lighter, my Roasted Tomato Soup is just the ticket.
Or if you still have some yummy tomatoes leftover, make the Tomato Relish Recipe. It's a great topping for burgers or hot dogs and makes a lovely appetizer as well!
Serving suggestions
This roasted tomato sauce is incredibly versatile! Toss it with spaghetti or linguine for a quick dinner. Use it as a base for homemade pizza, pour it over grilled chicken or shrimp, or dip it with garlic bread!
Wrapping it up
This Roasted Tomato and Garlic Sauce is one of those recipes you’ll come back to again and again. It’s easy, satisfying, and just plain delicious!
If you give it a try, I’d love to hear what you think! Leave a comment below, share a photo, or tag me on social media @bowlmeover so I can cheer you on. Don’t forget to save or print the recipe so it’s handy for your next pasta night!
Sue Turcsany says
This sauce came out great, very tasty. Roasting a mix of different tomatoes along with onions, garlic, seasonings and olive oil really brought out the flavor. I followed the recipe exactly. I was a bit skeptical about not peeling the tomatoes, but after blending the hot sauce with an immersion blender, they blended right into the sauce, I left it slightly chunky. I served over penne pasta. Didn't try freezing any of it as there were no leftovers. This recipe is a keeper.
Debra Clark says
I'm so glad you gave it a try Sue! I love the no-peel version and using up those yummy garden tomatoes, glorious. Thanks for the 5 star review!!