My Roasted Tomato Pasta Sauce is a simple and easy way to make a homemade pasta sauce with fresh ripe tomatoes.
Tomato season is really the best, right? I wait all year for fresh tomatoes to show up at the farmer's market and roadside stands. BLTs, caprese, and, of course, fresh pasta sauce.
My Roasted Tomato Pasta Sauce is one of my favorite summer recipes. It is delicious of pasta, naturally, and as a pizza sauce. It stores and freezes easily- perfect to put together a quick and delicious dinner.
If you have not roasted tomatoes before- have not fear! Roasting tomatoes is really easy and allows for a lot of versatility. In addition, more options can be frozen which allow you to enjoy those summer flavors all year.
Personally, I prefer Roma tomatoes for this recipe because they are pretty "meaty" and less liquidly than other varieties. However, this sauce can really be made with any type of ripe tomato.
Ingredients
- Roma tomatoes- other types of ripe tomatoes can be used. Make sure you are quartering them and removing any part of a core before roasting. Cherry tomatoes do not need to be halved.
- garlic- jarred minced garlic works as a substitute.
- yellow onion- white or red onion will work in this recipe.
- extra virgin olive oil
- salt
- black pepper
- sugar
- Italian seasoning
- fresh basil- dried basil can be used as well.
- balsamic vinegar- red wine is a delicious substitution for the vinegar.
Instructions
- Pre-heat oven to 400°F.
- Cut tomatoes in half and place cut-side up on a rimmed baking sheet.
- In a bowl, mix together the garlic, onions, salt, pepper, sugar, Italian seasoning, basil, and vinegar.
- Pour the oil mixture over the tomatoes and make sure they are all covered.
- Place the baking sheet in the oven and roast for 30 minutes. After 30 minutes, turn the tomatoes. Roast for an additional 15 minutes. Tomatoes should be soft and juicy.
- Remove tomatoes from the oven and allow them to cool for 15 minutes.
- Place in a food processor. Process till desired consistency.
- This sauce will keep fresh in the refrigerator for about 5 days, or freeze for up to 6 months.
Frequently Asked Questions!
Can I make the sauce with canned tomatoes?
Of course! However, you do not need to roast them as canned tomatoes are already cooked. You can simmer all ingredients and simply blend after 30 minutes.
Can I remove the seeds?
Yes, I do not mind seeds in my pasta sauce. However, if this bothers you, simply scoop the seeds out before roasting. You will want to add a little water to the sauce because it will not have as much liquid.
How do I add spice?
For a spicy sauce, add ½ - 1 teaspoon of crushed red pepper flakes with the oil before roasting.
I like creamy tomato sauce- can this be adpated?
Yes, for a creamy roasted tomato pasta sauce add ½ cup heavy cream after blending.
Looking For More Delicious Tomato Based Recipes?
Red Wine and Herb Marinara Sauce
Tomato Sauce with Butter and Onion
Pasta with Tomato and Blue Cheese Sauce
Greek Orzo with Feta and Tomatoes
If you’ve tried my Roasted Tomato Pasta Sauce or any other recipe on Cheese Curd In Paradise please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Roasted Tomato Pasta Sauce
Ingredients
- 8 Roma tomatoes
- 3 cloves garlic, peeled and chopped
- ½ yellow onion, peeled and chopped
- ¼ cup extra virgin olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ teaspoon sugar
- 1 teaspoon Italian seasoning
- 1 tablespoon chopped fresh basil
- 1 ½ teaspoon balsamic vinegar
Instructions
- Pre-heat oven to 400°F.
- Cut tomatoes in half and place cut-side up on a rimmed baking sheet.
- In a bowl, mix together the garlic, onions, salt, pepper, sugar, Italian seasoning, basil, and vinegar.
- Pour the oil mixture over the tomatoes and make sure they are all covered.
- Place the baking sheet in the oven and roast for 30 minutes. After 30 minutes, turn the tomatoes. Roast for an additional 15 minutes. Tomatoes should be soft and juicy.
- Remove tomatoes from the oven and allow them to cool for 15 minutes.
- Place in a food processor. Process till desired consistency.
- This sauce will keep fresh in the refrigerator for about 5 days, or freeze for up to 6 months.
Colleen - Faith, Hope, Love, & Luck
I love that this recipe doesn't call for a thousand tomatoes. Definitely going to have to make this smaller-batch recipe in the next few weeks!