Roasted Garlic Tomato Sauce
Elevate your pasta nights with this rich and flavorful Roasted Garlic Tomato Sauce, a homemade recipe bursting with the natural sweetness of oven-roasted Roma tomatoes and the mellow, caramelized depth of roasted garlic. Perfectly seasoned with fresh basil, oregano, and a hint of spice from optional red pepper flakes, this sauce brings authentic Italian flavors to your kitchen. A quick simmer with sautéed onions and tomato paste ensures a velvety, well-balanced texture, while an immersion blender allows you to customize the consistency to your liking. Whether poured over fresh pasta, slathered on pizza, or used as a dipping sauce, this versatile, easy-to-make recipe is guaranteed to become a household favorite. Plus, with just 15 minutes of prep time and simple pantry ingredients, it’s an economical and delicious way to enjoy a gourmet meal at home!
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Recipe Information
Ingredients
- 8 whole Roma tomatoes
- 1 whole bulb Garlic
- 3 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 10 whole Fresh basil leaves
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 2 tablespoons Tomato paste
- 0.5 cup Water or vegetable stock
Instructions
Preheat your oven to 400°F (200°C).
Cut the Roma tomatoes in half lengthwise and place them on a baking sheet, cut side up.
Slice the top off the garlic bulb to expose the cloves, drizzle it with 1 tablespoon of olive oil, and wrap it in foil. Place the foil-wrapped garlic on the baking sheet with the tomatoes.
Drizzle 1 tablespoon of olive oil over the tomatoes and season with a pinch of salt and black pepper. Roast in the oven for 35-40 minutes, or until the tomatoes are soft and slightly caramelized, and the garlic is golden and tender.
While the tomatoes and garlic are roasting, heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes.
Once the roasted garlic is cool enough to handle, squeeze the roasted cloves out of their skins. Add the roasted garlic and roasted tomatoes (along with their juices) to the saucepan with the onions.
Add the tomato paste, oregano, basil leaves, salt, black pepper, and crushed red pepper flakes (if using) to the saucepan. Stir well to combine.
Pour in the water or vegetable stock to achieve your desired sauce consistency.
Reduce the heat to low and let the sauce simmer for 15 minutes, stirring occasionally to prevent sticking.
Use an immersion blender to puree the sauce to your preferred texture (smooth or slightly chunky). Alternatively, you can transfer the sauce to a blender and blend it in batches.
Taste and adjust the seasoning with additional salt or pepper as needed.
Serve the roasted garlic tomato sauce warm over pasta, as a pizza base, or as a dipping sauce for breadsticks. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2855 mg | 124% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 22.1 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2305 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
