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!
Gather your tomatoes…
Wrap the garlic in foil…
Roast…
Blend…
Enjoy! :)
Looking for more pasta recipes? You’ll love these too:
Roasted garlic tomato sauce
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6
Calories: 202
Roasted garlic tomato sauce - made with fresh ingredients from the garden!
Ingredients
- 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
Instructions
- 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.
Notes
The sauce will keep for one week in the refrigerator or up to 4 months in the freezer.
Nutrition
Calories: 202kcal | Carbohydrates: 32g | Protein: 6g | Fat: 5g | Sodium: 12mg | Potassium: 570mg | Fiber: 4g | Sugar: 6g | Vitamin A: 38.8% | Vitamin C: 38.1% | Calcium: 3% | Iron: 9%
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I tried this and loved it! I used it as a pasta sauce and as a dip for my garlic bread. YUM Thanks for posting!
Hurray for finding this recipe! I’m making this tomorrow so I’ll let you know about it then!
I admit I was not sure about this recipe for tomato sauce since I make mine with canned tomatoes, garlic,peppers and anchovies and we love love it; but I made it with my homegrown organic tomatoes and followed your recipe baking in oven and using blender…Served tonight overy pasta and veal and my husband licked the bowl and used baguette bread to wipe up every last drop! Tomorrow I am making a bigger batch with the pile of tomatoes I picked today! Thank you so much for
teaching me the easiest way every to use up my garden tomatoes!
My basil, roasted at 400, turned brown. Is there something I missed? Even if my temp was lowered, it would do same. Thanks.
Yum! That sauce looks so delicious. I would also use it as a pizza base, or stir come tinned tuna through it or some zucchini and mushrooms. Talk about a versatile recipe! Thanks for sharing :)
Totally loving the idea of serving this over zucchini noodles and YES for the pasta haha. I could literally eat pasta every day so I feel like I need to make a huge amount of this roasted garlic tomato sauce! I mean who wouldn’t love roasted garlic?!?
Ohhh this looks amazing!! I wish I had garden tomatoes. One day!
this looks SO good and fresh!
I can only only imagine the depth of flavor added to this sauce by roasting the tomatoes. My mouth is watering!
This looks so delicious! And now that we finally got a real blender this weekend, we can make it too!
Paige
http://thehappyflammily.com