Go Back
–+ servings
Close up of roasted tomato pasta sauce in a white bowl with fresh basil on top and tomato print linen in the background.

Roasted Tomato Sauce

Beth Lee
Roasted tomato pasta sauce will wow your taste buds without leaving you standing in the kitchen for long! Whether you use the best seasonal heirlooms or off-season tomatoes, this recipe delivers deep and delicious flavors.
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course, Side Dish
Cuisine Italian
Servings 8 servings
Calories 293 kcal

Equipment

Ingredients
  

  • 3 - 4 pounds ripe tomatoes cored
  • 3 shallots roughly chopped (about ¾ cup)
  • 1 ½ cups fresh basil leaves divided, reserve ½ cup for blending
  • ¼ cup fresh oregano leaves or use 2 - 3 teaspoons dried
  • 6 large garlic cloves peeled
  • ¾ cup olive oil extra virgin but no need for your best EVOO
  • ¼ cup balsamic vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon coarsely ground black pepper
  • ¼ teaspoon red pepper flakes optional

Instructions
 

  • Preheat the oven to 400 degrees. Core the tomatoes, coarsely chop the shallots, peel the garlic cloves (leave whole), and tear 1 cup of the basil and all the oregano from their stems. 
    All oven roasted tomato sauce ingredients ready to be prepped for roasting.
  • Combine all ingredients in a roasting pan and saturate with olive oil and balsamic vinegar, top with salt and pepper, optional red pepper flakes, and mix well.
    Tomatoes and other sauce ingredients in a large roasting pan ready to go in the oven.
  • Roast the tomatoes and herbs for 35 - 45 minutes, or until the tomatoes begin to singe. Remove from oven and let cool.
    Roasted tomato pasta sauce done and still in the roasting pan.
  • Once cool, pour the contents of the roasting pan into a blender and add the remaining ½ cup basil as well.
  • Blend on high for about a minute or until smooth.
    Roasted tomato sauce ready in the blender.
  • To serve, pour over pasta or roasted vegetables and enjoy! (or just eat it by the spoonful)
    White bowl of pasta with roasted tomato sauce on it and basil and broccoli.

Video

Notes

    1. If you don’t have shallots, use some white, yellow, or red onion - just use a little less because shallots are milder.
    1. No fresh herbs around? Use dried, in whatever assortment you’d like.
    1. Do you have roasted red peppers around? - put some of them in when you put it all in the blender. Or roast some with the tomatoes in the same pan.
    1. Like it a little spicy? Add some crushed red pepper flakes in the roasting stage or blending stage.
    1. Want to make it a meat sauce? - sauté your favorite spaghetti sauce meat and add the blended sauce to it before you put it over pasta.

Nutrition

Calories: 293kcalCarbohydrates: 11gProtein: 2gFat: 27gSaturated Fat: 3gSodium: 401mgPotassium: 514mgFiber: 3gSugar: 6gVitamin A: 1925IUVitamin C: 27.9mgCalcium: 70mgIron: 1.7mg
Keyword pasta sauce, roasted tomato sauce
Tried this recipe?Let us know how it was!