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Home » Dinner

Roasted Tomato and Garlic Sauce

Published: Sep 7, 2016 · Modified: Dec 11, 2024 by Kit · This post may contain affiliate links · 13 Comments

Roasted Tomato Sauce-3

This simple 5 ingredient Roasted Tomato and Garlic Sauce is the perfect recipe to make using any leftover tomatoes from your garden. Tomatoes are sliced, seasoned with olive oil, salt, and pepper, and oven roasted. A head of garlic is roasted alongside the tomatoes, and then everything gets pureed together.

Roasted Tomato Sauce-4

You can serve this sauce with pasta, add it to lasagna, or freeze it for later. You could even thin it with a bit of vegetable broth to make a vegan tomato soup.

Roasted Tomato Sauce

Roasted Tomato Sauce-2

I love the sweetness of grape and cherry tomatoes, but you can use any tomato variety. Even though there is no dairy in this recipe, pureeing the sauce gives the tomatoes a creamy velvety texture.

Roasted Tomato Sauce-5

The roasted garlic gives the sauce a robust flavor. The amount of garlic you add is a matter of personal preference, but I added an entire head of roasted garlic. Roasting the garlic deepens its flavor while softening it. I think that the tomatoes stand up to the head of garlic, but you might want to gradually add cloves of garlic to taste. Don't skip the step of roasting the garlic, it makes this sauce.

 

Roasted Tomato and Garlic Sauce

Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 4

Ingredients

  • about 2 pounds of Tomatoes
  • 2 tablespoons Olive Oil
  • ½ teaspoon Salt plus more to taste
  • ¼ teaspoon Ground Black Pepper plus more to taste
  • 1 head of Garlic

Instructions

  • Heat your oven to 350 degrees.
  • Slice the tomatoes, and spread them out in a single layer on a parchment-lined baking sheet. The parchment is important because it prevents the tomato juices from burning, and the parchment makes it easy to transfer those juices into the blender.
  • Drizzle 1 ½ tablespoons of olive oil over the tomatoes, and then sprinkle with the salt and pepper.
  • Tear a small sheet of aluminum foil. Then cut the root end off of the head of garlic. Place it on the foil, sliced-side facing down. Drizzle the remaining olive oil over the garlic, then wrap it up in the foil. Place it on the baking sheet with the tomatoes.
  • Roast the tomatoes and garlic for 30 minutes. Then remove them from the oven. Unwrap the garlic to let it cool. Place the tomatoes and all of their juices in a blender and liquefy.
  • Add cloves of garlic to taste, and liquefy again. Finish by adding additional salt and pepper to taste.

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Comments

  1. Hil D says

    September 14, 2016 at 12:09 am

    I need to make some tomato sauce with all my extra tomatoes!! Great and easy recipe!

    Reply
    • Kit Graham says

      September 20, 2016 at 3:08 am

      Yes you do! I want to make a bunch more and freeze it for the winter.

      Reply
  2. Helen at the Lazy Gastronome says

    September 17, 2016 at 11:46 pm

    Nothing tastes so good as sauce from fresh tomatoes. Thanks for sharing on the What's for Dinner Link up!

    Reply
    • Kit Graham says

      September 20, 2016 at 3:08 am

      I completely agree. Thanks Helen!

      Reply
  3. ilona says

    April 05, 2021 at 8:58 am

    I made this sauce yesterday and it was yum! Added some basil and honestly could have probably added more than a bulb of garlic for my taste!

    https://uploads.disquscdn.com/images/5505f6b5ccb657fa0c6daa228cbf42d12a2edb5fe5fc1893465a2af9c63944cc.jpg

    Reply
    • thekittchen says

      April 05, 2021 at 10:42 pm

      Looks great! So glad you liked it!

      Reply
  4. Claudia' Crochet says

    October 20, 2021 at 3:40 pm

    So easy and so tasty! Thank you

    Reply
    • Kit says

      October 21, 2021 at 1:14 pm

      THANK YOU!

      Reply
  5. Marianne says

    December 06, 2021 at 11:00 am

    Do you need to remove the skin from the tomatoes before you puree it? I've made tomato soup in a similar way and when I puree tomatoes in the blender or Cuisinart it never totally breaks down the skins...

    Reply
    • Kit says

      December 06, 2021 at 11:33 am

      I use the puree setting on the blender and it works just fine! I just have a basic KitchenAid blender nothing crazy.

      Reply
  6. Tina Lupi says

    August 07, 2022 at 7:32 am

    This looks awesome. Definitely going to try it. Have you canned it before? I am going to try that this fall..

    Reply
  7. Gay says

    May 01, 2023 at 8:32 am

    Can anyone tell me how much this makes? Will it cover a pound of pasta with meatballs? It says 4 but idk if that’s servings? Cups? Tx.

    Reply
    • Kit says

      May 03, 2023 at 4:07 pm

      Yes! Enough to cover 4 servings of pasta and meatballs.

      Reply

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