Roasted Garlic Tomato Sauce
Roasted garlic tomato sauce – made with fresh ingredients from the garden!
One of my favorite things to make when my garden starts to bloom is roasted garlic tomato sauce. My kids gather up the tomatoes and basil and then they love to help me in the kitchen. This recipe is pretty easy to make and tastes so fresh and delicious. The roasted garlic adds the perfect touch! If you aren’t crazy about garlic, just add a couple cloves.
We like to serve this sauce over spaghetti (which my kids request almost daily). When we did the Whole30, we served it over zoodles (zucchini noodles) and it was pretty tasty that way too!
Roasted garlic tomato sauce
Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
- 3 pounds tomatoes, stems removed
- 1 small head of garlic
- 2-4 Tablespoons olive oil, more or less as needed
- 1/4 cup fresh basil, more to taste
- Kosher salt and freshly ground black pepper, to taste
- 1 pound cooked pasta
Preheat the oven to 400 degrees. Line a large baking sheet with foil and set aside.
Quarter the tomatoes and place on the pan. Add fresh basil on top of tomatoes then drizzle the olive oil across the top. Sprinkle salt and pepper on top.
Cut the top of the garlic off and then wrap in foil. Place on the pan.
Roast the tomatoes for 45 minutes, or until the skins start to shrivel. Allow to cool slightly, and then pour the tomatoes and basil into a blender. Remove the foil from the garlic and squeeze the cloves into the blender. Pulse until you reach your desired consistency. Add more basil, salt and pepper to taste. Warm if needed, before serving.
Serve over cooked pasta.
The sauce will keep for one week in the refrigerator or up to 4 months in the freezer.
Gather your tomatoes…
Wrap the garlic in foil…
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