Roasted Tomato and Garlic Pasta Sauce
This homemade Roasted Tomato and Garlic Pasta Sauce is creamy, flavourful and versatile. Make it in large batches and use in any pasta dish!
The inspiration for this recipe came when I was given a massive bag of garden tomatoes and I had to figure out what to do with them before they ripened too quickly. At the same time, I learned that October is National Pasta Month and Barilla gifted me with a few boxes of their pasta varieties (this is not a sponsored post). For the last several months, I have been relying on store-bought pasta sauce (which there is nothing wrong with) but I wanted to try my hand at making an even tastier homemade version. I might be a little biased but I think this Roasted Tomato and Garlic Pasta Sauce rose to the occasion.
Ingredients for Roasted Tomato and Garlic Pasta Sauce
This recipe is very straightforward and doesn’t require a long list of ingredients. Here is all you will need:
- Tomatoes
- To make about 2 cups of sauce, I used 3 roma tomatoes and 4 large tomatoes. Depending on how many people you are cooking for, you could easily double or triple this recipe.
- Head of garlic
- Roasting garlic is my new favourite thing and you have to give it a try! Simply peel and discard the papery outer layers of the head of garlic. Cut 1/4-1/2 inch off the top of the garlic head to expose the garlic cloves. Make sure to keep the stem so the cloves stay together. Drizzle 1-2 tsp of oil over the tops of the exposed garlic cloves. Wrap the garlic head in tin foil, place it next to the tomatoes on the prepared baking sheet and bake for 40 minutes at 400°F! Once it’s cooked and cooled, just squeeze the head of garlic and watch the cloves almost melt out. It’s very satisfying.
- Olive oil
- This is needed for drizzling on the tomatoes and head of garlic. You could also use avocado oil if you prefer.
- Goat cheese
- To take this pasta sauce to the next level, a bit of creaminess was required. Who would have thought that you only need about 3 tbsp of goat cheese to make the most incredible texture of sauce ever?!
- Basil, oregano, salt and pepper
- These herbs and seasonings are a must for the classic Italian taste.
Putting It All Together
Once the tomatoes and garlic are roasted and cooled, the next steps are incredibly easy. All you have to do is transfer them into a blender or food processor, add the herbs and goat cheese and blend until smooth. If you prefer a thinner consistency, add 1-2 tbsp of vegetable broth at a time, blending well in between each addition, until your desired texture is achieved.
Serve immediately or store in an airtight container. You can keep it in the fridge for 4-5 days or in the freezer for 3-5 months. When you are ready to eat it, heat it up on the stove or in the microwave. Serve it on top of your preferred choice of pasta. I recommend adding a source of protein and some vegetables to create a balanced meal. For example, mix in some lentils and spinach for a plant-based version or opt for ground meat and sauteed mushrooms. Stay tuned because I also have a delicious baked pasta recipe, which uses this Roasted Tomato and Garlic Pasta Sauce, coming to the blog very soon!
I hope this Roasted Tomatoes and Garlic Pasta Sauce is exactly what you need to add variety to your pasta night. Don’t forget to check out some of these other tomato-containing recipes for more inspiration:
If you make this Roasted Tomatoes and Garlic Pasta Sauce, I would love to see your comment and rating below. It also makes my day seeing your creations of my recipes on Instagram- don’t forget to tag @allnutrition.rd!
Roasted Tomato and Garlic Pasta Sauce
Ingredients
- 5 cups tomatoes, I used 3 roma tomatoes and 4 large tomatoes
- 4 tbsp olive oil
- 1/2 tsp each of salt and pepper
- 1 head garlic, prepared for roasting*
- 3 tbsp goat cheese
- 1 tsp dried basil
- 1 tsp dried oregano
Instructions
- Preheat oven to 400°F and line a baking sheet with tin foil.
- Cut tomatoes in half and place on the baking sheet. Drizzle with 2-3 tbsp of olive oil and season with salt and pepper.
- Peel and discard the papery outer layers of the head of garlic. Cut 1/4-1/2 inch off the top of the garlic head to expose the garlic cloves. Keep the stem so the cloves stay together. Drizzle 1-2 tsp of oil over the tops of the exposed garlic cloves. Wrap the garlic head in tin foil and place next to the tomatoes on the prepared baking sheet.
- Bake the tomatoes and garlic for 40 minutes or until the tomatoes are well cooked and the garlic is soft. Let cool for 10 minutes.
- Once cool enough to touch, squeeze the cooked garlic out from the cloves. Add the roasted tomatoes and garlic to a blender. Add in the basil, oregano and goat cheese. Blend on high until smooth. Adjust the seasoning with salt and pepper to desired taste.
- If the sauce is too thick, you can thin it out with vegetable broth or water, adding 1-2 tbsp at a time and blending in between until you reach the desired consistency.
- Spoon this sauce over your cooked pasta and serve with your choice of toppings. Enjoy!
Notes
- Peel and discard the papery outer layers of the head of garlic.
- Cut 1/4-1/2 inch off the top of the garlic head to expose the garlic cloves. Keep the stem so the cloves stay together.
- Drizzle 1-2 tsp of oil over the tops of the exposed garlic cloves.
- Wrap the garlic head in tin foil and place next to the tomatoes on the prepared baking sheet.
Honestly delicious
I chose to not use goat cheese. And it’s scrumptious even without
Thanks so much Grace! I’m glad you liked it 🙂
Ty
Thanks for giving it a try Kim!
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