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Roasted Tomato Pasta Sauce

A rich and vibrant sauce made from roasted Roma tomatoes, garlic, and basil, perfect for elevating any pasta dish.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Condiment, Sauce
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs Roma tomatoes These plump, juicy tomatoes are the star of the show.
  • 1/2 unit yellow onion Trimmed and quartered to enhance flavor.
  • 6 cloves garlic Adds nuttiness when roasted.
  • 1/2 teaspoon dried oregano Brings an earthy note.
  • 1 teaspoon salt Essential for enhancing flavors.
  • 1 teaspoon cane sugar Balances acidity.
  • to taste black pepper For warmth and savory depth.
  • 3-4 tablespoons olive oil Adds a silky texture to the sauce.
  • 1/2 cup fresh basil, chopped Provides a fresh lift.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and set a large baking sheet aside.
  2. Trim the top portion off each Roma tomato and cut them in half lengthwise.
Combine
  1. On the prepared baking sheet, add the halved tomatoes, quartered onion, and whole garlic cloves.
  2. Sprinkle the oregano, salt, cane sugar, and black pepper over the vegetables.
  3. Drizzle olive oil across the mixture and gently massage until evenly coated.
  4. Place tomatoes cut-side-up and spread evenly.
Bake
  1. Bake for 50 to 60 minutes until some tomatoes have crispy edges and garlic is browned.
Process
  1. Transfer the roasted vegetables into a blender or food processor.
  2. Process for 45 to 60 seconds until a uniform sauce forms, adjusting consistency as needed.
  3. Add fresh basil and pulse again until finely chopped.
Serve & Store
  1. Serve the sauce immediately over cooked pasta.
  2. Store leftovers in jars in the refrigerator for up to five days, or freeze for up to two months.

Notes

For deeper flavor, roast longer. Use different tomatoes or add a splash of vinegar for tang. Stir in cream for a richer sauce.