Roasted Tomato Pasta Sauce

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This Roasted Tomato Pasta Sauce recipe is light and flavorful! It's made with fresh roasted grape or cherry tomatoes, garlic, and onions.

Prep Time5

Cook Time45

Total Time50

Course: Sauce

Cuisine: Italian

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword: pasta sauce roasted tomatoes, fresh tomato pasta sauce, grape tomato pasta sauce, gluten free pasta sauce

Servings:

Calories: 293kcal

Author: Christine Rooney

Equipment

Baking Sheet
Large Pot or Dutch oven
Immersion Blender

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

US Customary - Metric

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).

Notes

Nutritional values include the cooked pasta.

Make sure brand of balsamic vinegar is gluten free if gluten is an issue for you.

Be sure to turn off the heat from the stove before pureeing the sauce with the immersion blender and blend on a low speed to prevent the sauce from splattering.

Nutrition