Easy Roasted Tomato Pasta Sauce

5 from 1 vote

A yummy tomato pasta sauce that's the perfect way to create a delicious flavour with tomatoes that might not be as juicy as you might like!

Prep Time5

Cook Time35

Total Time40

Course: Pasta

Cuisine: Italian, Vegan

Diet: Vegan

Servings:

Calories: 118kcal

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

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

This sauce is great used as a tomato base for pizza, to simmer vegan 'meat' balls in or smooshed into a sandwich with some roasted veggies.

Different tomatoes will take different times to roast so keep an eye on the the tin.