Roasted Tomato Pasta Sauce

Roasted tomatoes on a baking sheet with sliced onions and garlic cloves.

4.60 from 5 votes

When you've got tons of fresh tomatoes, this Roasted Tomato Pasta Sauce is a quick and easy way to turn them into a delicious, freezer-friendly sauce!

Prep Time10

Cook Time45

Total Time55

Course: Main Course

Cuisine: American, Italian

Keyword: pasta sauce, tomatoes

Calories: 74kcal

Author: Kelsey Byrnes

Equipment

Immersion blender, food processor or blender
2 Rimmed baking sheets

Ingredients

6 pounds fresh tomatoes* Cored and halved (no need to halve cherry/grape tomatoes)
3 medium-sized yellow onions quartered
1/2 cup garlic cloves
1/3 cup olive oil
1 tablespoon Italian seasoning
1 1/2 teaspoons salt
1/2 teaspoon black pepper

Instructions

Preheat oven to 400℉.
Divide the tomatoes, onions and garlic cloves between two rimmed sheet pans.
Drizzle with olive oil and sprinkle with Italian seasoning, salt and black pepper.
Gently toss the mixture to evenly coat the tomatoes in the oil and seasonings.
Bake for 30-40 minutes or until the tomato are turning a golden brown and the tomato skins are beginning to come off.
Remove from the oven and let cool for a few minutes. Remove the skins, if desired.
Pour the mixture into a blender or a food processor and blend until smooth.
Season to taste & enjoy warm over cooked pasta.

Freeze the Sauce (optional)

Let the blended sauce cool completely.
Pour into labeled freezer bags, remove excess air, close tightly and freeze.

Notes

You can use about any type of tomato for this recipe! Plum tomatoes, cherry or grape tomatoes, roma tomatoes, etc. I tend to use a variety of tomatoes or whatever's ready from the garden on that given day!

If you're using all cherry and/or grape tomatoes, it will take just 20-30 minutes in the oven.

Nutrition