This is the easiest way to turn lots of tomatoes into a delicious sauce. This Roasted Tomato Pasta Sauce is quick to prep and super versatile. Choose cherry tomatoes or larger tomatoes, to make this rich and more-ish sauce. Use it as a sauce for my Lentil Eggplant Meatballs, or just on it's own!
QUICK LOOK: TL:DR
Roasted Tomato Pasta Sauce
- Prep Time: 5 mins
- Cook Time: 35 mins
- Total Time: 40 mins
- Servings:6
- Calories: 118 calories per serving.
- Key Ingredients: Tomatoes and garlic
- Dietary Info: vegan, gluten-free
- Tasting Notes: Rich and tangy tomato sauce with a lovely flavor from the roasted garlic.
Why you'll love this recipe!
- Simple ingredients: only a few ingredients for a delicious result.
- One Pan: Quickest way for a great sauce.
- Freezes Well: Make a batch with ripe tomatoes and freeze.
- So Versatile: Add to salads, stir into bean, make a toasted sandwich or top pizza as well as using over pasta.
Jump To
If you have a garden full of tomatoes, or just have extra that need using up, this roasted tomato sauce is a such a yummy way to make the most of fresh tomatoes. It's also a great trick to get the best flavor out of tomatoes that might be a bit 'supermarket' rather than garden ripe. (you know the ones, a bit hard and unlovely). I also love to make this sauce when I have a glut of cherry tomatoes that I can't eat all on my own. If you like you can then make this into a roasted Vegan Arrabbiata Pasta.
🍅Key Ingredients
- Cherry Tomatoes OR Large roma tomatoes- Leave cherry tomatoes or grape tomatoes whole, for larger tomatoes they need to be cut into halves, and if they have a hard center, remove that.
- Garlic: whole heads of garlic instead of garlic cloves. I like to use at least two for maximum deliciousness.
- Olive Oil: Choose a good quality cooking oil, it really adds to the flavor and texture of the sauce.
- Herbs: I like to use fresh oregano and thyme- either freshly picked from my garden or dried. You can also use parsley or rosemary.
- Sea Salt: to taste. You can also add black pepper if you wish.
- Optional Red Pepper Flakes/Chili Powder: for the heat lovers add a little spice.
See recipe card for quantities.
🌶️Substitutions & Variations
Depending on the sweetness of the tomatoes you might want to consider the following:
- A sprinkle of sugar - if you have unlovely not very nice tomatoes, a little sugar can help them caramelise and bring out the flavor. (Don't use with lovely ripe cherry tomatoes!)
- Blend or not blended - at the end of the cooking process you can choose to blend the sauce, or in the case of cherry tomatoes, smash them up with a masher, leaving some whole to burst in the mouth.
- Other add ins: - capers, olives or onions are all delicious additions to the basic roasted sauce.
- Other fresh herbs: add fresh basil or fresh parsley to garnish.
👩🍳How to Make Roasted Tomato Sauce
First make sure your tomatoes are clean and their little tops have been removed!
If you are using large tomatoes, chop into slices or halve them.
- Step 1: Add all the tomatoes to a baking tray - a 33cm x 22.9cm (13in x 9in) sheet pan tin, or heavy baking dish is perfect. You might want to use 2 trays if using large tomatoes.
- Step 2: Chop the top off the garlic heads. Drizzle with olive oil. Add a little oil, salt, and the herbs and seasonings to the tomatoes. Mix to cover.
- Step 3: Roast at 180c/360f for 30 mins or until lovely and jammy, and slightly bursting.
- Step 4: Squeeze the garlic out of their skins and into the tomatoes. Mix in and mash the tomatoes up a little.
You can also put the tomatoes and garlic into a blender or food processor and blend.
Hint: use straight away on cooked pasta, or pop into freezer proof containers and freese ready to use when you have a craving for a rich tomato sauce.
Delicious Serving Ideas.
One of my favourite ways to use this tomato pasta sauce is to make a batch of pasta and toss it in my favourite homemade vegan basil pesto, then top with this tomato sauce and add these crunchy delicous vegan tofu bacon bits over the top for a bit of extra protein. You can can even cook them the same time you're roasting the tomatoes.
If you also have red peppers to use up, why not get ahead of cozy season and make my Roasted Red Pepper Tomato Soup- it's a very similar method and so good on cold winters evening.
Louise's Top tip
Make sure the garlic is lovely and soft before removing from the oven. It takes roughly 30- 40 mins. Also be careful when squeezing it out- it can be HOT!
❓Roasted Tomato Sauce FAQ
Simply roast your tomatoes, then blend until you have a chunky sauce or blend for longer for a smooth sauce.
Yes you can freeze roasted tomato sauce, simply cool the sauce and spoon into airtight containers and freeze for up to 3 months. Reheat on the stove or in the microwave.
What to eat with Roasted Tomato Sauce
Here are some easy recipes to serve alongside your tomato sauce.
📖 Recipe
Easy Roasted Tomato Pasta Sauce
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 1 kg tomatoes
- 2 whole heads garlic
- 8 sprigs fresh thyme ((or 2 teaspoons dried) )
- 2 teaspoon mild chilli powder (or one with more heat if you like! Or leave it out if you are not a fan!)
- 2 teaspoon oregano (about 3 sprigs fresh)
- 4 tablespoon olive oil
- big pinch salt
Instructions
- Heat your oven to 180℃/360℉
- If you are using large tomatoe, halve the tomatoes & remove their hard cores
- Chop the tops off the garlic.
- On a baking tray, arrange all the tomatoes, cut side up. OR leave the tomatoes whole if using cherry tomatoes.
- Add the garlic cut side up, and drizzle over olive oil. Sprinkle over the herbs , chili powder and salt. Drizzle with the oil and mix a bit.
- Roast until the tomatoes are blistered and the garlic is soft. About 30- 35 minutes but can take longer if the tomatoes are large. You want them to be a little charred and very soft. The garlic should be soft & caramelised.
- Once the tomatoes are cooled, EITHER_- put them in the blender or food processor. Squeeze out the garlic cloves and add them OR just mash up in the pan!
- Either mash for a rough pasta sauce or whizz up for a smooth pasta sauce.
- Serve stirred through some hot pasta, with maybe a little extra olive oil & some fresh herbs to finish
Notes
Nutrition
Louise-Claire Cayzer says
I love making this sauce when I have a glut of tomatoes I want to preserve in my garden!