This cozy Roasted Tomato Pasta Sauce is packed with deep, caramelized flavor from slow-roasted tomatoes, onions, and garlic. Elevate your pasta night with this flavorful sauce.
This isn't your basic pasta sauce. It's a full-flavored, rich sauce, that truly elevates your pasta.
Yes, roasting tomatoes takes longer, but some heat on the tomatoes gives them a sweet mellow flavor. It's magical.
If you're looking for a quicker sauce, try my homemade marinara sauce.
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Why You'll Love This Roasted Tomato Pasta Sauce
- Dietary needs - this marinara sauce is dairy-free, plant-based, gluten-free, and sugar-free
- No hidden ingredients - many store bought pasta sauces have cheeses, gluten, and other processed ingredients that you don't want in your marinara sauce. This sauce is as straightforward as it gets
- Freezer/leftover friendly - this pasta sauce freezes well, so it's great to make and store for later
- Deep flavor - Roasting brings out the natural sweetness of the tomatoes, garlic & onions
Ingredient Notes & Substitutions
- Fresh Tomatoes: I used a mix of campari and plum tomatoes. But you can use whatever tomatoes you'd like! Maybe grab a few heirlooms if you're feeling fancy
- Yellow Onion: you could also use a white onion
- Garlic: I call for eight cloves of garlic, which may seem like a lot, but garlic mellows when you roast it, so the result is a nice umami flavor without being too sharp
- Salt & Pepper
- Olive Oil or Water: this recipe works very well with water. Or roast with oil for a deeper flavor!
- Herbs: basil and oregano. Dried herbs are perfect here!
Step-By-Step Instructions
Step 1. Preheat the oven to 375°F. Line a baking sheet with parchment paper (this helps to easily transfer the tomatoes to the blender).
Step 2. Place the tomatoes, onion, and garlic on the baking sheet. Season with salt and pepper. Drizzle with the oil or water. Roast in the oven 1 hour.
Step 3. Remove from the oven and let cool 5 minutes. Then transfer the tomatoes to a blender. Add the basil and oregano. Blend until smooth. Taste and season with additional salt and pepper, if desired.
FAQ & Expert Tips
Roma (plum) or campari (on-the-vine) tomatoes are ideal because they're less watery and more flavorful. I like to throw in some cherry tomatoes too! Heirloom tomatoes are more expensive, but can be used as well.
You do need some type of blending device - a food processor or immersion blender will both work instead of a standard blender.
Yes! Let the sauce cool completely in the blender or in a jar or bag.
Freeze in jars, silicone trays, or freezer bags for individual portions.
Store in an airtight container (I like a mason jar). The sauce will last up to a week in the fridge.
Serving Suggestions
Of course, serve with your favorite meatballs - try my vegan black bean meatballs.
And serve with a side of vegan garlic bread.
Recipe Prayer
Thank you God for this healthy sauce. Thank you for giving us the means to make food that is good for our bodies. Amen.
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📖 Recipe
Equipment
Ingredients
- 3 Pounds Fresh Tomatoes halved I used a mix of cherry, campari, and plum
- 1 Large Yellow Onion quartered
- 8 Cloves Garlic peeled
- ½ Teaspoon Salt plus more to taste
- ¼ Teaspoon Pepper
- 2 Tablespoons Olive Oil or Water
- 1 Teaspoon Dried Basil or 1-2 ounces fresh basil
- ½ Teaspoon Dried Oregano
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper (this helps to easily transfer the tomatoes to the blender).
- Place the tomatoes, onion, and garlic on the baking sheet. Season with salt and pepper. Drizzle with the oil or water. Roast in the oven 1 hour.
- Remove from the oven and let cool 5 minutes. Then transfer the tomatoes to a blender. Add the basil and oregano. Blend until smooth. Taste and season with additional salt and pepper, if desired.
Notes
Nutrition
Nutrition information is an estimate.
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