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.
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.
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.
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.
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.
Hil D says
I need to make some tomato sauce with all my extra tomatoes!! Great and easy recipe!
Kit Graham says
Yes you do! I want to make a bunch more and freeze it for the winter.
Helen at the Lazy Gastronome says
Nothing tastes so good as sauce from fresh tomatoes. Thanks for sharing on the What's for Dinner Link up!
Kit Graham says
I completely agree. Thanks Helen!
ilona says
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
thekittchen says
Looks great! So glad you liked it!
Claudia' Crochet says
So easy and so tasty! Thank you
Kit says
THANK YOU!
Marianne says
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...
Kit says
I use the puree setting on the blender and it works just fine! I just have a basic KitchenAid blender nothing crazy.
Tina Lupi says
This looks awesome. Definitely going to try it. Have you canned it before? I am going to try that this fall..
Gay says
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.
Kit says
Yes! Enough to cover 4 servings of pasta and meatballs.