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Rotini pasta smothered in roasted tomato and garlic pasta sauce on a white plate topped with Parmesan cheese and fresh basil. With tomatoes and garlic in the background.
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Roasted Tomato Garlic Pasta

This easy homemade tomato sauce is a simple, flavor-packed recipe made with fresh tomatoes, onions and roasted garlic. So easy and delicious!
Course Lunch or Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 cups
Calories 124kcal
Author Deb Clark

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.
    A hand pouring olive oil over halved tomato, onions and cloves of garlic on a sheet pan, surrounded by tomatoes, onions, garlic and fresh basil.
  • Roast for 30–40 minutes, until the tomatoes are soft, slightly caramelized, and the garlic is golden and fragrant.
    A sheet pan filled with roasted tomatoes, garlic and onions that have been carmalized, ready to be blended into sauce. The pan is surrounded by tomatoes, onion, olive oil, garlic, and rotini pasta.
  • 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.)
    Roasted tomatoes, onions and garlic being spooned into a blender bowl. Surrounded by rotini pasta and basil leaves.
  • 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!
    A blender bowl filled with blended tomato sauce, topped with seasonings ready for final mixing. The pan of roasted veggies and fresh herbs are nearby.
  • Serve over pasta, spoon onto pizza. Garnish with basil, top with parmesan cheese if desired.

Notes

When blending hot food using a blender, secure the top carefully and place a clean kitchen towel over the top of the blender and hold the top down. Hot items expand and incase the lid flies off, it will protect you!
Refrigerated, the sauce will last 5 days.
Freezing is the best way to preserve it—just let the sauce cool completely, then freeze it in containers or zip-top bags for up to 3 months. It’s just as delicious after thawing!

Nutrition

Calories: 124kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 402mg | Potassium: 671mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2226IU | Vitamin C: 39mg | Calcium: 40mg | Iron: 1mg
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