This Roasted Tomato Pasta Sauce recipe is light and flavorful! It's made with fresh roasted grape or cherry tomatoes, garlic, and onions.
One of my favorite things to make with garden tomatoes is a batch of Homemade Pasta Sauce. This one is packed with tomatoes and perfect served with your favorite pasta.
There is nothing better than a big batch of homemade pasta sauce bubbling away on the stove top, especially when it's full of fresh garden tomatoes. Making pasta sauce from scratch might seem intimidating, but it's incredibly easy and worth the effort.
This version is made using either grape or cherry tomatoes that are drizzled with olive oil along with whole garlic cloves and chopped onions and roasted in the oven. The roasting process helps to caramelize these ingredients, which brings out their natural sugars and deepens the flavor of the sauce.
The roasted veggies are then simmered in a pot on the stove top along with crushed tomatoes and Italian seasoning. The sauce is pureed with an immersion blender until smooth and brightened up with the addition of balsamic vinegar.
This fresh tomato pasta sauce is super versatile and can be used to top any variety of pasta or added to your favorite Italian dishes. The texture is light and the flavors are clean and well rounded.
Jump to:
- Which Tomatoes Are Best For Pasta Sauce?
- Ingredients For Roasted Tomato Pasta Sauce
- How To Roast Tomatoes For Pasta Sauce
- How To Make Roasted Tomato Pasta Sauce
- What Is The Best Texture For Tomato Pasta Sauce?
- Which Pasta Is Best?
- What To Serve With Roasted Tomato Sauce
- How Long Does This Sauce Last In The Fridge?
- Can This Sauce Be Canned?
- Can It Be Frozen?
- How To Reheat
- Roasted Tomato Pasta Sauce
Which Tomatoes Are Best For Pasta Sauce?
There are many types of tomato pasta sauce in existence and there is no one way to make it. Generally, it's best to choose a variety of tomatoes with a low water content and that don't contain a lot of seeds; the go-to varieties for many homemade pasta sauces are San Marzano or Roma tomatoes.
Both San Marzano and Roma tomatoes have a great texture, natural sweetness, and a low water content, making them a great choice for homemade spaghetti sauce.
This recipe calls for either grape or cherry tomatoes. Both of these varieties are perfect for roasting, as they are naturally sweet and have a low water content. Grape and cherry tomatoes break down and caramelize as they roast in the oven, which gives them a jammy texture and provides the pasta sauce with a natural sweetness.
I do not recommend using a large variety of tomato such as Beefsteak or Heirloom, as they have a high water content, contain a lot of seeds, and are better suited for slicing.
Ingredients For Roasted Tomato Pasta Sauce
Here's what you'll need to make it.
- 2 Dry Pints of Grape Tomatoes or Cherry Tomatoes (equals 20 oz.)
- 6 cloves Garlic
- 1 small Onion (or ½ a large onion) (yellow, white, or sweet onions are best)
- 3 Tbsp. Olive Oil (split)
- 28 oz. can Crushed Tomatoes
- 1 tsp. Kosher Salt (split)
- 2 tsp. Italian Seasoning
- 1 Tbsp. Sugar
- 2 tsp. Balsamic Vinegar (can sub white wine vinegar or red vinegar)
- 1 package Gluten Free Pasta (or regular pasta if not gluten free)
- Fresh Basil or Parsley for garnish (optional)
How To Roast Tomatoes For Pasta Sauce
The thing that gives this pasta sauce its distinct flavor is the addition of roasted tomatoes, garlic, and onions. The roasting process helps to caramelize these ingredients, which brings out their natural sugars and deepens the flavor.
Roasting fruits and vegetables in the oven is one of the best ways to prepare them. I love to roast veggies for dishes like this Roasted Vegetable Pasta Bake and even fruit for things like these Roasted Banana Walnut Muffins.
It's super easy to roast veggies in the oven and all it takes is some olive oil, kosher salt, and a baking sheet. The tomatoes, garlic, and onions are roasted for 25 minutes at 400 degrees Fahrenheit.
Feel free to line the baking sheet with parchment paper if you like. This will make for an easier cleanup, as the sugars from the tomatoes may stick to the surface of the baking sheet.
The tomatoes start to blister and burst during the roasting process, which allows the sugars to caramelize. The tomatoes become jammy and delicious. The garlic and onions also soften and become sweeter as they roast in the oven, which helps to cut down on their pungent flavor.
I recommend using either a white, yellow, or sweet onion (such as Vidalia) for optimal sweetness. Red onions may be too pungent for this Roasted Tomato Pasta Sauce.
- Start by heating the oven to 400 degrees Fahrenheit.
- Peel 6 cloves of garlic (keep the garlic cloves whole).
- Peel 1 small or ½ a large yellow, white, or sweet onion. Chop it into large pieces.
- Place 2 dry pints (equals 20 oz.) of grape or cherry tomatoes onto a baking sheet along with the peeled garlic and chopped onions (feel free to line the baking sheet with parchment paper if you like).
- Drizzle 2 Tbsp. of olive oil over the tomatoes, garlic, and onions and sprinkle with ¼ tsp. of kosher salt. Toss until completely combined.
- Place the baking sheet in the oven and roast for 24-25 minutes. The tomatoes will burst and caramelize and the garlic and onions should become fragrant as they roast.
- Remove the baking sheet from the oven and set aside.
How To Make Roasted Tomato Pasta Sauce
Once the tomatoes, garlic, and onions are roasted in the oven, they're combined with a can of crushed tomatoes in a large pot on the stove top.
The crushed tomatoes help to provide this sauce with some structure and body. They also give the pasta sauce some acidity, which pairs nicely with the sweetness of the roasted tomatoes.
The roasted and crushed tomatoes are simmered along with some Italian seasoning, a bit of sugar, and a splash of balsamic vinegar and then pureed with an immersion blender, which creates a smooth and creamy texture.
It's best to use a large pot or Dutch oven to make this pasta sauce. The sauce is pureed in the pot with an immersion blender and using one that's large enough will keep the sauce contained and prevent it from splattering all over the kitchen.
- After the tomatoes have roasted, place a large pot or a Dutch oven on the stove top and heat to medium-high.
- Add 1 Tbsp. of olive oil to the Dutch oven.
- Once heated, pour a 28 oz. can of crushed tomatoes into the Dutch oven and stir to combine.
- Add 2 tsp. of Italian seasoning and ½ tsp. of kosher salt.
- Simmer for 5-6 minutes, stirring occasionally.
- Add the roasted tomatoes, garlic, and onions to the Dutch oven.
- Turn off the heat and place an immersion blender into the pot. Puree the tomato sauce on a low speed, being careful not to scrape the bottom of the Dutch oven or splatter the sauce.
- Once the sauce is pureed, place the pot back on the burner and turn the heat to medium-high. Add 1 Tbsp. of sugar, ¼ tsp. of kosher salt, and 2 tsp. of balsamic vinegar to the sauce.
- Simmer the sauce for 10 minutes or so, adjusting the taste as needed.
- Turn off the heat and puree the sauce once more on low speed until it is smooth and creamy. This helps to ensure that all the flavors are incorporated.
What Is The Best Texture For Tomato Pasta Sauce?
The texture of this sauce is smooth and easily pourable. It feels kind of creamy even though it contains no dairy. Pureeing the tomato sauce with an immersion blender helps to create a texture that's not watery and clings nicely to the pasta.
This is not a chunky tomato sauce; the addition of the olive oil provides the sauce with fat, which helps to make it glossy and emulsified. Feel free to add 1-2 Tbsp. of butter if you'd like it a bit more decadent.
Which Pasta Is Best?
This recipe is gluten free and calls for a quality brand of gluten free pasta. I love the Gluten Free Tagliatelle Pasta from Jovial; it's got a great flavor and texture. I recommend any variety of Jovial pasta for this or any recipe.
Other pasta varieties that are great served with this pasta sauce are spaghetti, fettuccini, linguine, pappardelle, or bucatini in addition to shorter varieties such as fusilli, farfalle, rotini, or penne.
When it comes to gluten free pasta, it's important to choose a quality brand that you enjoy and not to overcook the pasta, as it can easily become mushy and unappealing.
Other brands of gluten free pasta that I enjoy include DeLallo and Tinkyada.
Feel free to use any variety or brand of pasta if gluten is not an issue for you.
If you're feeling really ambitious, you can whip up a batch of homemade pasta noodles (gluten free or otherwise) to serve with this Roasted Tomato Pasta Sauce.
Love pasta? Don't miss these recipes!
- Chicken Mushroom Tomato Pasta
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- Chicken Sausage Spaghetti
What To Serve With Roasted Tomato Sauce
As mentioned, this roasted tomato sauce is great served on top of a big serving of your favorite cooked pasta. You can also toss the cooked pasta in the sauce before serving if you prefer.
I love a bowl of tagliatelle topped with a generous amount of pasta sauce garnished with some grated Parmesan or Asiago cheese and fresh herbs like basil or parsley.
The pasta can also be topped with some roasted or grilled chicken or shrimp or some sauteed mushrooms or veggies like zucchini.
It's perfect served with a bright and tangy salad like this Arugula Tomato Salad, Italian Green Bean Salad, or a Caesar salad.
Pasta dishes are great paired with roasted veggies like this Parmesan Roasted Cauliflower or Garlic Roasted Green Beans.
If you're looking or an appetizer, check out this Kalamata Olive Tapenade, Roasted Mushroom Tapenade, or Spinach Artichoke Stuffed Mushrooms.
Some warm, crusty bread is perfect for dipping into this roasted tomato sauce.
Looking for more Italian dishes? Check out these recipes!
- Gluten Free Chicken Parmesan
- Spaghetti and Turkey Meatballs
- Skillet Vegetarian Lasagna
- Baked Eggplant Parmesan
- Garden Vegetable Lasagna
How Long Does This Sauce Last In The Fridge?
Any leftover pasta sauce can be stored for 3-4 days in an airtight container in the refrigerator.
Make sure to allow the sauce to cool completely before transferring to the fridge for storage.
Can This Sauce Be Canned?
This pasta sauce is meant to be enjoyed fresh and may not be canned or jarred.
Canning or jarring spaghetti or tomato sauce requires a few extra steps in order to safely consume. Do not can or jar this sauce!
Can It Be Frozen?
Yes, this pasta sauce may be frozen.
- Prepare the pasta sauce according to instructions. Allow it to cool completely before transferring to the freezer for storage.
- Once cooled, pour the sauce into plastic containers or heavy-duty freezer bags (removing any excess air with your hands), label with the date, and freeze up to 3 months.
How To Reheat
- Transfer the containers to the refrigerator 24 hours before reheating and allow to thaw.
- Place the thawed sauce in a pan on the stove top and cook until heated through.
Love pasta sauce? Check out these recipes!
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Puttanesca Sauce
Roasted Tomato Pasta Sauce
Equipment
- Large Pot or Dutch oven
Ingredients
- 2 dry pints grape tomatoes or cherry tomatoes, equals 20 oz.
- 3 Tbsp. olive oil split
- 6 cloves garlic
- 1 small onion white, yellow, or sweet, or ½ a large onion
- 28 oz. crushed tomatoes
- 1 tsp. kosher salt split
- 2 tsp. Italian seasoning
- 1 Tbsp. sugar
- 2 tsp. balsamic vinegar can use white wine or red wine vinegar
- 1 package gluten free pasta or regular pasta if not gluten free
- Parmesan or Asiago cheese for garnish optional
- fresh herbs such as basil or parsley for garnish optional
Instructions
- Heat the oven to 400 degrees Fahrenheit.
- Peel 6 cloves of garlic (keep the garlic cloves whole).
- Peel 1 small or ½ a large yellow, white, or sweet onion. Chop it into large pieces.
- Place 2 dry pints (equals 20 oz.) of grape or cherry tomatoes onto a baking sheet along with the peeled garlic and chopped onions (feel free to line the baking sheet with parchment paper if you like).
- Drizzle 2 Tbsp. of olive oil over the tomatoes, garlic, and onions and sprinkle with ¼ tsp. of kosher salt. Toss until completely combined.
- Place the baking sheet in the oven and roast for 24-25 minutes. The tomatoes will burst and caramelize and the garlic and onions should become fragrant as they roast.Remove the baking sheet from the oven and set aside.
- Place a large pot or a Dutch oven on the stove top and heat to medium-high. Add 1 Tbsp. of olive oil to the Dutch oven.
- Once heated, pour a 28 oz. can of crushed tomatoes into the Dutch oven and stir to combine. Add 2 tsp. of Italian seasoning and ½ tsp. of kosher salt.Simmer for 5-6 minutes, stirring occasionally.
- Add the roasted tomatoes, garlic, and onions to the Dutch oven.Turn off the heat and place an immersion blender into the pot. Puree the tomato sauce on a low speed, being careful not to scrape the bottom of the Dutch oven or splatter the sauce.
- Once the sauce is pureed, place the pot back on the burner and turn the heat to medium-high. Add 1 Tbsp. of sugar, ¼ tsp. of kosher salt, and 2 tsp. of balsamic vinegar (can sub white wine or red wine vinegar) to the sauce.Simmer the sauce for 10 minutes or so, adjusting the taste as needed.
- Turn off the heat and puree the sauce once more on low speed until it is smooth and creamy. This helps to ensure that all the flavors are incorporated.Feel free to add 1-2 Tbsp. of butter to the sauce to make it a bit more decadent.
- Prepare 1 package of gluten free pasta (or regular pasta) according to package instructions and drain.
- To Serve: Serve the sauce over cooked pasta (alternately, you can mix the cooked pasta in with the sauce and toss until combined). Garnish with grated Parmesan or Asiago cheese and fresh herbs such as basil or parsley (optional).
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