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Roasted Garlic Tomato Sauce

Roasted garlic tomato sauce made with fresh ingredients from the garden! Roasted in the oven, then blended together to create a super flavorful and delicious tomato sauce.

We love Italian food at our house and make this roasted tomato sauce quite often. It’s healthy, flavorful and tastes great over cooked pasta. Some of our other favorites are creamy crockpot Italian chicken, baked beef ravioli , garlic french bread pizza and chicken marsala.

plate of spaghetti noodles with homemade tomato sauce on top

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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 tomato sauce 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, only add a couple of cloves.

We like to serve this sauce over cooked pasta (which my kids request almost daily). When we did the Whole30, we served it over zoodles (zucchini noodles) or spaghetti squash and it was pretty tasty that way too! So delicious!

Fresh or canned tomatoes?

Whenever I make my homemade tomato sauce, I love to use fresh tomatoes from my garden or a local farmer’s market. They are so flavorful and have such a bright taste. Plus they’re perfect for roasting and result in a sweet, yet caramelized flavor. Absolutely delicious and great for making tomato sauce.

cutting off the top of a head of garlic with a knife

How to make tomato sauce

Preheat oven. To get started, preheat the oven to 400°F and line a large baking sheet with foil.

Wrap the garlic in foil. Slice off the top of the head of garlic (photo above) and then wrap in foil. Place on the baking sheet.

Gather your tomatoes. Quarter the tomatoes, then place on baking sheet. Add fresh basil on top of tomatoes, then drizzle with olive oil. Then sprinkle on salt and pepper (photo below).

tomatoes and fresh basil on a baking sheet with olive oil, salt and pepper on top

Roast the tomatoes. Roast tomatoes in oven for 45 minutes, or until skins begin to shrivel. Allow to cool slightly.

Blend. Pour tomatoes and basil into a blender. Then remove the foil from the garlic and squeeze out the cloves into the blender. Pulse until desired consistency is met. Taste and add more basil, salt or pepper if needed.

Serve! Serve over cooked pasta or zucchini noodles if preferred.

roasted tomatoes, garlic and basil being blended in the blender

Favorite ways to use tomato sauce

plate of spaghetti with roasted tomato sauce on top

How to store

It will keep for one week if stored in the refrigerator or up to 4 months in the freezer. Sometimes I’ll make a big double batch and use half during the week, then store the other half in the freezer. It makes a great freezer meal and is a perfect option for a busy weeknight!

More homemade sauces:

plate of spaghetti with roasted tomato sauce on top

Roasted Garlic Tomato Sauce

5 from 2 votes
Roasted garlic tomato sauce made with fresh ingredients from the garden! Roasted in the oven, then blended together to create a super flavorful and delicious tomato sauce.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Servings: 6

Ingredients 

  • 1 small head garlic
  • 3 pounds tomatoes , stems removed and quartered
  • 2-4 Tablespoons olive oil , more or less as needed
  • 1/4 cup fresh basil , plus more to taste
  • 3/4 teaspoon Italian seasoning
  • 1 teaspoon Kosher salt
  • Freshly ground black pepper , to taste

For Serving: Cooked pasta, Parmesan cheese, Basil

    Instructions

    • Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
    • Cut off the top of the head of garlic and wrap in aluminum foil. Place on the baking sheet.
    • Spread tomatoes onto the baking sheet and top with basil leaves. Drizzle the olive oil and evenly sprinkle the Italian seasoning, salt, and pepper over the top.
    • Roast 45 minutes, or until the tomato skins start to shrivel.
    • Allow to cool slightly, and pour the tomato mixture into a blender. Remove the foil from the garlic and squeeze half of the cloves into the blender. Pulse until you reach your desired consistency.
    • Add more garlic, basil, salt, and pepper, to taste.
    • Store in a jar until ready to serve. Then serve over cooked pasta.

    Notes

    Storage: This sauce will keep for one week in the refrigerator or up to 4 months in the freezer.
    To taste: Make this recipe your own by adjusting the amount of garlic, basil, and seasoning to what you like best. 
    Leftover roasted garlic: Save the unused roasted cloves and spread on toasted baguette, add to eggs, put on pizza, or mix into mashed potatoes. 

    Calories: 90kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 400mg | Potassium: 562mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1947IU | Vitamin C: 33mg | Calcium: 37mg | Iron: 1mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Main Dish
    Cuisine: Italian
    Author: Jamielyn Nye

    Did you make this recipe? Don't forget to give it a star rating below!

    Enjoy! :)

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