Simple Homemade Roasted Tomato and Garlic Sauce
Every year when summer starts winding down and the tomatoes are still trickling in off the tomato plants, I take the time to make a roasted tomato sauce. This sauce is hearty and delicious making it the perfect compliment to a bowl of pasta!
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We primarily grow tomatoes for preserving on our homestead. However, having those extra tomatoes for sandwiches and recipes like this is a priority as well.
One of my favorite meals is a simple yet delicious bowl of spaghetti.
The best way to kick up your spaghetti game is to make a homemade sauce and roasting the tomatoes really amps up the flavor!
I add summer squash, onions, and fresh herbs to this sauce and puree before serving. Your kids will never know they are eating a healthy serving of vegetables!
For another delicious pasta sauce recipe, try my pumpkin pasta sauce: https://therosehomestead.com/pumpkin-pasta-sauce/
Why you will love this recipe
This recipe is a great way to use up small batches of tomatoes coming in at the end of the growing season. It uses simple ingredients is a wholesome sauce.
The flavor of this sauce is off the charts and it is easy to make with simple wholesome ingredients.
This homemade tomato sauce is a great way to sneak in some extra veggies for your meals is to add other summer vegetables to the sauce and puree before serving.
Which tomatoes work best for pasta sauce?
I find the any Roma variety works best for sauces. They are not quite as watery and create a thicker sauce when cooked down.
I used a variety of Roma and others in this recipe since we aren’t getting enough Roma tomatoes at the moment to make a batch of sauce.
You could also use cherry tomatoes.
What you will need to make this Roasted Tomato Sauce Recipe
Ripe Tomatoes
As stated above, Roma tomatoes will work best, however any variety you have will still be delicious! Ripe tomatoes make the best sauce. Grape tomatoes work very well in this tomato sauce recipe as well.
Garlic
Fresh roasted garlic adds a tremendous amount of flavor to this sauce.
Olive Oil
Use a high quality organic olive oil if possible. I use extra virgin.
Herbs
I am using fresh Oregano, Fresh Basil, Thyme, and Arugula. Use whatever herbs you have on hand. Dried Italian seasoning would be delicious.
Salt
In a dish as simple as a fresh tomato sauce it’s important to use a high quality salt. I prefer using Redmond’s Real Salt.
Onion
I use yellow onions in my sauce but you can use any you have on hand.
Summer Squash
Use either yellow squash or zucchini for this recipe.
Sugar
Some type of sweetener is important to counter the acidity of the tomatoes. I use organic raw cane sugar. Honey would work as well. Use the same amounts with any sweetener you choose.
Full ingredient amounts in recipe card below
Step by Step Instructions for making this easy recipe
Roasting the Tomatoes
Preheat the oven to 375 degrees F.
Line a baking sheet with parchment paper.
Wash and core 14-18 medium tomatoes.
Cut tomatoes into quarter and place on the baking sheet.
Top with several fresh garlic cloves. I used 2 heads in total.
Drizzle with olive oil and sprinkle with 1/2-1 tsp salt.
Bake in hot oven for 45 minutes and turn the oven off allowing them to cool in the oven. The cooking time may vary depending on your oven.
**If you prefer not having the tomato skins on, run the roasted tomatoes through a food mill to remove skins and seeds**
Making the Sauce
Preheat a large pot over medium-low heat. Add 2 tbsp of olive oil.
Add chopped onion and squash.
Cook until starting to soften and add the herbs.
Stir in the roasted tomatoes and cloves of garlic.
At this point add the sugar and cook over low heat for 25-30 minutes stirring often.
Check for salt and add as needed. I also added a 1/2 tsp black pepper.
Puree the sauce in a high speed blender or food processor for 1 minute on high until you have a smooth sauce and serve over your favorite pasta.
This is the blender I use: https://amzn.to/3zhtxQi
Note: You can also use an immersion blender to blend the sauce right in the pot.
Serving Suggestions
Serve this flavorful sauce over spaghetti noodles and top with parmesan cheese.
Pour over rottini noodles in a baking dish and cover with cheese. Bake at 375 degrees F until the cheese is bubbly and melted for a delicious pasta dish!
This sauce can also be used as a pizza sauce!
Storage Tips
Store cooled sauce in an airtight container or glass jars in the fridge for up to 5 days.
This tomato sauce freezes very well in a freezer safe container or freezer bags for up to 3 months.
Roasted Tomato Pasta Sauce
Fresh roasted tomatoes make this pasta sauce burst with flavor!
Ingredients
- 14-18 medium tomatoes
- 2 heads garlic
- 4 tablespoons olive oil divided
- 3-4 tablespoons fresh herbs (Thyme, Basil, Oregano) chopped roughly
- 3 tsp salt divided
- 1/4 cup sugar
- 1 medium yellow summer squash or zucchini chopped
- 1 medium onion chopped
Instructions
- Preheat oven to 375 degrees F.
- Wash and core tomatoes.
- Place tomatoes on a parchment lined baking sheet and top with the peeled cloves of garlic.
- Drizzle with 2 tablespoons of the olive oil and 1 tsp salt.
- Bake for 45 minutes. Allow to cool slightly.
- In a large pot, add 2 tablespoons olive oil and preheat over medium-low heat.
- Add squash, onion, and herbs.
- Cook until just starting to soften.
- Add the tomatoes, garlic, and sugar.
- Cook for 30 minutes on low without the lid.
- Add this mixture to a high speed blender and blend on high for 1 minute.
- Add salt to taste 1-2 tsp.
- Serve over your choice of pasta.
Notes
If you do not have fresh herbs, add 2 tsp each of dried Thyme, Oregano, and Basil.
