Description
This Roasted Tomato Pasta Sauce is healthy and easy to make on a sheet pan in the oven. It’s packed with fresh garden tomatoes, yellow onion, carrot, red bell pepper, Italian seasoning, garlic, and extra virgin olive oil. Roasting the tomatoes before blending gives this sauce an incredibly rich flavor.
Ingredients
Units
Scale
- 3lbs Roma tomatoes, halved
- 1 yellow onion, peeled and roughly chopped
- 1 large carrot, peeled and roughly chopped
- 1 medium red bell pepper, seeded and roughly chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- Salt and freshly ground black pepper
- 3 tablespoons extra virgin olive oil, plus extra for drizzling
- 1 whole head of garlic
Instructions
- Preheat the oven to 450F. Line a large, rimmed baking sheet with parchment paper.
- Prep the tomatoes and vegetables. Add the tomatoes, onion, carrot, and red bell pepper to the sheet pan. Sprinkle the dried oregano, dried basil, red pepper flakes, and a generous pinch of salt and freshly ground black pepper over everything.
- Drizzle 3 tablespoons of extra virgin olive oil over the tomatoes and vegetables. Gently toss to coat and spread the vegetable mixture into a single even layer with the tomatoes cut side up.
- Prep the garlic. Peel and discard the outer layers of the whole garlic bulb, leaving the individual skins of the garlic cloves intact. Use a knife to carefully cut ¼ inch off the top of the garlic bulb. This will expose the individual cloves of garlic.
- Put the head of garlic cut side up on the middle of the sheet pan. Drizzle the top of the garlic with olive oil and use your finger to rub the oil over the exposed garlic cloves. Turn the head of garlic cut side down on the sheet pan.
- Roast the vegetables and garlic. Roast in the oven for 40 to 45 minutes, turning once halfway through until the vegetables are soft and slightly charred.
- Remove from the oven and let cool briefly. When the garlic is cool enough to handle, use a small fork or your fingers to gently squeeze out the roasted garlic cloves from their skins. When the tomatoes are cool enough to handle, use your fingers, tongs, or a pairing knife to remove the skins if you’d like. Or you can leave them on if you prefer more texture in your pasta sauce.
- Blend everything together. Add the tomatoes and their juices, onion, carrot, red bell pepper, and roasted garlic to a high-speed blender. Blend everything together until you’ve reached your desired consistency.
- Serve and enjoy. Use immediately as a sauce with your favorite pasta and enjoy.
Notes
- How to serve this roasted tomato sauce: Enjoy this roasted tomato sauce with your favorite pasta noodles or gluten-free noodles. I like using this sauce with spaghetti noodles and sprinkling freshly grated Parmigiano-Reggiano on top with some fresh basil.
- How to serve with pasta: Cook your pasta noodles to al dente according to the package instructions. When there is one minute left in the cooking time, reserve some of the cooked pasta water. Toss the roasted tomato sauce with the cooked pasta, adding some of the reserved water as needed to coat the noodles. Then serve and enjoy!
- How to store: Let the sauce cool before storing in the fridge in an airtight container. It will keep for 4 to 5 days in the fridge.
- How to freeze: Let the sauce cool completely, then portion it into freezer-safe bags or containers, leaving about one inch of headspace for expansion. Make sure to remove any excess air before sealing the bags or containers. It will keep in the freezer for 3 to 6 months.
- How to reheat: Transfer the frozen sauce to thaw in the fridge overnight. Once thawed, you can reheat it in a saucepan on the stove over medium low heat until warmed through.
- Nutrition information is a rough estimate based on 6 servings without pasta.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 291g
- Calories: 89
- Sugar: 2.3g
- Sodium: 166mg
- Fat: 3.5g
- Saturated Fat: 0.4g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 12.9g
- Fiber: 3.3g
- Protein: 3.5g
- Cholesterol: 2mg