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Roasted Tomato and Garlic Sauce

Roasted Tomato and Garlic Sauce

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.

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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

Yields 4

10 minPrep Time

30 minCook Time

40 minTotal Time

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  • about 2 pounds of Tomatoes
  • 2 tablespoons Olive Oil
  • 1/2 teaspoon Salt, plus more to taste
  • 1/4 teaspoon Ground Black Pepper, plus more to taste
  • 1 head of Garlic


  1. Heat your oven to 350 degrees.
  2. 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.
  3. Drizzle 1 1/2 tablespoons of olive oil over the tomatoes, and then sprinkle with the salt and pepper.
  4. 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.
  5. 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.
  6. Add cloves of garlic to taste, and liquefy again. Finish by adding additional salt and pepper to taste.