Use fresh tomatoes, garlic, olive oil and salt to make this delicious Roasted Tomato Sauce. Blend the roasted tomatoes and pour the sauce over noodles for a perfect pasta dinner.
Weeknight-easy
Beginner-friendly
You’ll Learn: How to a deep, sweet flavor with only 4 ingredients
Worth It: An easy, vibrant, and freezer-friendly sauce
Bonus: Flexible toppings and serving ideas to keep it interesting
Why You’ll Love This Recipe
- Use up fresh tomatoes – when fresh tomatoes are in season it is easy to get buckets of roma or plum tomatoes on discount at a farm stand. I got 6lbs of tomatoes for just $5!!
- Freeze for winter – Make a double or even triple batch of this sauce in the summer when tomatoes are abundant, then freeze for the winter months when you are craving a fresh bite of summer.
- Simple ingredients, better flavor – This roasted tomato sauce is made with just 4 ingredients, but has better flavor than the jarred tomato sauce thanks to vibrant, fresh tomatoes.
Serving suggestions
I like to simmer the roasted tomato sauce with fresh basil and season with salt as needed. Then I pour this smooth blended pasta sauce over cooked pasta.
To add protein to this meal I like to serve it with things like oven baked turkey meatballs, cast iron meatballs or some pan seared chicken sausage.
Ingredients and Ingredient Substitutions
- Roma or plum tomatoes – these 2 variety of tomatoes work great for making homemade tomato sauce. Both can be found at discount prices in the summer making this recipe very affordable.
- Extra virgin olive oil – use extra virgin olive oil to coat the tomatoes and roast them in the oven
- Garlic – you can add more or less garlic depending on your own personal taste preferences. I like to do about 6 cloves of garlic.
- Kosher salt – I prefer using kosher salt for a gentler flavor, but if you are using table salt, use half the amount.
If you want to make a cherry tomato sauce, leave the tomatoes whole instead of cutting in half. Roast for 40-45 minutes before removing from the oven to blend.
How to make
Step 1: Prep tomatoes
Preheat oven to 400F. Wash 3lb of fresh tomatoes. Slice in half and remove seeds. Then, place them in a 9×13 baking pan.
Peel and smash 4-6 garlic cloves and add to the pan along with 1/4 cup olive oil and 2 tsp salt. Toss to combine everything.
Step 2: Roast and Blend into sauce
Then, place in the oven to bake uncovered at 400F for 55 minutes to one hour. Remove from the oven and allow to cool slightly.
Scoop roasted tomatoes, garlic cloves and all drippings into the blender. Blend on high until a smooth and creamy sauce remains.
Storage and Reheating
Store sauce in an airtight container or glass jar in the fridge for up to 5 days or freeze for up to 3 months.
Use this roasted tomato sauce the same way you use jarred pasta sauce. It is the perfect amount to toss with 8oz of pasta. I like to simmer on the stove with fresh basil and then salt as needed before tossing with pasta and a splash of pasta water.
Check out these other homemade pasta sauce recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
4 ingredient Roasted Tomato Pasta Sauce
Ingredients
- 3 lb roma or plum tomatoes fresh*
- 1/4 cup extra virgin olive oil
- 4-6 cloves garlic peeled and smashed
- 2 tsp kosher salt (1 tsp if using table salt)
Instructions
- Preheat oven to 400F.
- Cut tomatoes in half lengthways and scoop out seeds with a spoon. Place tomato halves in a 9×13 baking pan.
- Pour olive oil into the baking pan along with the smashed garlic cloves and salt. Toss to combine everything – make sure the tomatoes are evenly coated in the oil
- Place in the oven to roast at 400F for 55 minutes – 1 hour.
- Remove from oven and allow tomatoes to cool for 5-10 minutes. Scoop into a blender and blend until smooth.
- Allow to cool completely and transfer to a jar to store in the fridge for up to 5 days or to the freezer for up to 3 months. Use the same way you would jarred pasta sauce. I like to simmer with a few fresh basil leaves, taste and add salt as needed before tossing with pasta.
Recipe Notes
- You can use any kind of tomatoes for this recipe.
- To make a roasted cherry tomato sauce, do not cut or remove seeds and roast whole for 40-45 minutes.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Leave a Reply