Description
This roasted tomato pasta sauce is made with fresh, oven-roasted tomatoes, garlic, and herbs for a deep, rich flavor. It’s simple, homemade, and tastes far better than store-bought sauces. Perfect for pasta, pizza, or as a dipping sauce!
Ingredients
2 lbs ripe tomatoes (Roma, cherry, or heirloom)
1 small onion, quartered
4 cloves garlic, peeled
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes (optional, for heat)
1 tsp dried oregano (or 1 tbsp fresh)
1 tsp dried basil (or 1 tbsp fresh)
1/2 tsp sugar (optional, balances acidity)
1 tbsp balsamic vinegar (for depth of flavor)
1/4 cup fresh basil, chopped (for garnish)
Instructions
Preheat Oven:
Preheat oven to 425°F (220°C).
Prepare Tomatoes & Garlic:
Cut Roma or large tomatoes into quarters. If using cherry tomatoes, leave them whole.
Place tomatoes, onion, and garlic cloves on a baking sheet.
Season & Roast:
Drizzle with olive oil, then sprinkle with salt, pepper, red pepper flakes, oregano, and basil.
Roast for 25-30 minutes, until the tomatoes are soft and slightly charred.
Blend the Sauce:
Let the roasted tomatoes cool slightly, then transfer everything (including juices) to a blender or food processor.
Add balsamic vinegar and sugar, then blend until smooth (or leave slightly chunky for a rustic texture).
Simmer for Depth (Optional):
Pour the sauce into a saucepan and simmer on low heat for 10-15 minutes to deepen the flavor.
Serve & Enjoy:
Stir in fresh basil and serve over pasta, pizza, or as a dipping sauce.
Notes
- No blender? Simply mash the roasted tomatoes with a fork for a chunkier sauce.
- Want it creamy? Stir in ¼ cup heavy cream at the end.
- For extra richness, add 1 tbsp butter before serving.
- Make it heartier: Add sautéed mushrooms, ground beef, or Italian sausage.