4 ingredient Roasted Tomato Pasta Sauce
Simple, delicious and vibrant roasted tomato sauce made from fresh tomatoes, garlic, salt and olive oil
Servings 4
Calories 185kcal
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 9x13 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.
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
Calories: 185kcal | Carbohydrates: 14g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1181mg | Potassium: 819mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2834IU | Vitamin C: 48mg | Calcium: 40mg | Iron: 1mg
