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Roasted Tomatoes in their tin before blitzing to become sauce
Easy Roasted Tomato Pasta Sauce
Prep Time
10 mins
Cook Time
2 hrs

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!

Course: Pasta
Cuisine: Italian, Vegan
Keyword: pasta sauce, roasted tomato sauce, tomato sauce, vegan tomato sauce
Servings: 6
Author: Louise-Claire Cayzer
  • 6 large tomatoes or a few more if they aren't so large! Enough to fill 2 large roasting/baking tins
  • 2 whole heads garlic
  • 8 sprigs fresh thyme (or 2 teaspoons dried)
  • 2-3 tsp mild chilli powder or one with more heat if you like! Or leave it out if you are not a fan!
  • 3-4 sprigs fresh oregano or 2 teaspoons of dried
  • 3-4 Tbsp olive oil
  • big pinch salt
  1. Heat your oven to 180c/ Gas Mark 4

  2. Halve the tomatoes & remove their hard cores

  3. Halve the whole heads of garlic

  4. In two large trays, arrange all the tomatoes, cut side up. Divide the garlic & herbs between them & sprinkle generously with olive oil.

  5. Roast in the oven for around 2 hours- maybe up to 3. This will depend on how ripe or large the tomatoes are. You want them to be a little charred and very soft. The garlic should be soft & caramelised.

  6. Once the tomatoes are cooled, put them in the blender or food processor. Squeeze out the garlic cloves and add them.

  7. Blitz until pretty smooth.

  8. Serve stirred through some hot pasta, with maybe a little extra olive oil & some fresh herbs to finish

Recipe Notes

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.