Roasted Tomato Sauce
A rich, slightly caramelized tomato sauce made by roasting tomatoes, garlic, and onions, then blending and simmering with basil and olive oil. Great for pasta, sandwiches, and bowls.
Ingredients
Main ingredients
- 3 lb ripe tomatoes Roma or vine-ripened, halved or quartered
- 1 medium yellow onion cut into wedges
- 1 whole head garlic top trimmed
- 3 tbsp olive oil divided
- 1 tbsp tomato paste optional
- 1 tsp kosher salt
- ½ tsp black pepper
Optional flavoring
- ½ tsp red pepper flakes
- 1 tsp sugar or honey to balance acidity
- Handful fresh basil leaves torn
- 2 tbsp butter or extra-virgin olive oil to finish
Instructions
- Preheat oven to 425°F (220°C). Toss tomatoes, onion wedges, and garlic head with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Arrange cut-side up on a rimmed baking sheet and roast 30–40 minutes until tomatoes blister and edges caramelize.
- Heat remaining 1 tablespoon olive oil in a skillet over medium heat. If using, add tomato paste and cook 1–2 minutes until it darkens slightly. Add roasted tomatoes, onions, and squeeze in roasted garlic. Stir to combine.
- Blend the mixture until smooth or leave it slightly chunky. Return to skillet and simmer gently 10–15 minutes. Taste and adjust salt, pepper, and sugar if needed. Add red pepper flakes if you want heat.
- Stir in torn basil and finish with butter or a drizzle of olive oil for shine. Serve warm over pasta, grilled proteins, or use as a sandwich spread. Cool and refrigerate or freeze in portioned containers.
Notes
- For a smoky flavor, broil for the last 2–3 minutes until edges char slightly—watch closely.
- Freeze in 1-cup portions for quick weeknight meals.
- Use canned whole tomatoes in a pinch—drain and roast briefly to mimic the fresh-roasting effect.
- Adjust acidity with a pinch of sugar or a splash of balsamic vinegar if needed.
Nutrition
Calories: 80kcalCarbohydrates: 9gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 300mgSugar: 6g
Tried this recipe?Let us know how it was!
