Roasted Tomato & Garlic Pasta Sauce
Roasted Tomato & Garlic Pasta Sauce
Roasting tomatoes, onions, and garlic not only imparts the most complex and delicious flavor, it also makes whipping up this pasta sauce a cinch.
Since everything is drizzled in olive oil before roasting, this recipe is not suitable for canning. Don’t fret! It freezes beautifully. Make several batches to easily preserve the taste of summer’s bounty to be used throughout the colder months, until we’re once again blessed with farm fresh tomatoes again next year.
We love using this sauce for spaghetti night, which is probably a given. It’s even more versatile than that though - it’s also scrumptious used as the base for homemade tomato soup or any number of vegetable stews.
Roasted Tomato & Garlic Pasta Sauce
Ingredients
- 1 3/4 to 2 pounds tomatoes (bite-sized, slicer-sized or a combo of both)
- 1 large onion, peeled, halved and then quartered
- 1-2 bulbs garlic, broken into cloves, peeled and sliced in half lengthwise
- sea salt of choice (our top picks are Roasted Garlic & Herb or Caprese Garlic Salt), to taste
- 1 tablespoon Herbes de Provence or Italian Seasoning
- 2 tablespoons olive oil, for drizzling overtop
Instructions
- Preheat oven to 425 degrees F.
- On a large rimmed baking sheet, evenly distribute chopped tomatoes, chopped onion and peeled garlic.
- Sprinkle sea salt over the top (we use about 1.5 teaspoons) and then sprinkle with Herbes de Provence or Italian Seasoning.
- Drizzle olive oil on top of everything and put into oven.
- Cook for about 45 minutes, or until the mixture is fragrant, caramelized, and beginning to blacken in spots.
- Remove from oven and allow to cool until easy to handle (about 15 minutes or so).
- Place contents from baking sheet into a high speed blender and blitz until you reach the texture of your choosing. If your mixture is still somewhat hot, be sure to vent the lid to allow steam to escape.
- Portion into containers. The sauce will last in the fridge about 4 days or in the freezer for 6 months.
Notes
To make cleanup even easier, you can line your baking sheet with unbleached parchment paper before adding the ingredients; however, we find this step unnecessary.
When we make this recipe, we usually double it to fill two large rimmed baking sheets, as pictured below. To double it, make sure to rotate baking sheets in the oven about halfway through cook time so everything cooks evenly.
We minimize the use of plastic in our kitchen and prefer to store our food in glass. Canning jars are an affordable option for glass food storage. When freezing, be sure to only use wide-mouth jars and fill only to the freeze line, which is about an inch below the rim. Frozen foods expand and you must account for this, otherwise jars could break in the freezer.
