Easy to prepare homemade roasted tomato sauce. Prepare ahead and have on hand for pasta, pizza, soup, or eggs in purgatory.
I cannot believe I have waited this long to share this recipe. I make it all the time and here I am being selfish and not tell you about it! It happens sometimes as a food blogger. I tend to only post new recipes. For some reason, I don’t think to post recipes that I make regularly. There is no logic I’m just weird.
But, the fact is that homemade pasta sauce is superior to store bought. And, this sauce is amazing! Not to mention crazy easy to make. Like crazy ridiculously easy! Cut up the vegetables, spread them on a sheet pan, drizzle with olive oil, balsamic vinegar, salt, and roast in the oven. Puree, and voila! Done!
I love this sauce not only because it’s easy to make but it’s rich with flavor. The vegetable roasts at a high temperature and caramelize. This makes the vegetables sweet and a little smokey. If you are comfortable with canning you could totally make a large batch of sauce and can it for later. Amazing pasta sauce on demand!
I also love it because it’s thick and it holds on to the pasta. That’s right, saucy pasta noodles all the time. There is nothing worse than runny pasta sauce that slides off your noodles and that runs off your plate. This sauce is great for all pasta dishes, pizza, soup base, dipping breadsticks or eggs in purgatory.
More Pasta Sauce Love:
Items Used in this Recipe:
- Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
- Cuisinart Smart Stick Hand Blender
- Amazon Prime Free 2-Day Shipping (Try a 30-Day Free Trial)
Roasted Tomato and Vegetable Pasta Sauce
Easy to prepare homemade roasted tomato sauce. Prepare ahead and have on hand for pasta, pizza, soup, or eggs in purgatory.
Ingredients
- 1.5 lbs roma tomatoes, quartered
- 1 large zucchini
- 1 red bell pepper
- 1 small onion, quartered
- 1 head garlic
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon kosher salt
Instructions
- Heat oven to 375 degrees.
- Line a large sheet pan with raised sides with foil. Peel the papery outer layers of the whole garlic bulb, leaving the skins of the individual cloves of garlic.
- Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic. Spread garlic and vegetables on the prepared sheet pan.
- Drizzle with olive oil, balsamic vinegar, and salt. Toss vegetables until evenly coated.
- Roast in the oven for 50 - 60 minutes our until caramelized and roasted on the edges. Transfer the vegetable to a food processor and process until smooth.
- Use the sauce for pasta, pizza, soup, or egg in purgatory.
Notes
Make ahead and freeze in ice cube trays, store cubed in a resealable bag. Four cubes equal 1/2 cup of sauce. Freezing into cubes makes it easier for portioning and thawing.
Nutrition Information:
Amount Per Serving: Calories: 61Carbohydrates: 6gProtein: 2g
Hey! Can you explain the garlic more? So you leave the individual skins on the garlic – do you leave it as a whole bulb or sprinkle them all over the veggies?
Then do you purée them skins and all with the veggies? Thanks ! Sorry newbie
The garlic is roasted whole in the husk. You then squeeze them out and puree them with the rest of the vegetables.
Hi, I loved your recepie. I wanted to ask if your sauce was red in color or orange? Mine turned orange once puréed.
It does finish as an orange-red color. 🙂
Thank you for this amaaaaazzing recipe! I added some celery and a carrot to this. Loved it so much that, I shared it with all my friends and family. Love
This looks so yummy and bonus of easy. Can’t wait to try it.
Hola Meseidy! Balsamic vinegar hurts my stomach, but I would love to try this recipe. Can I use regular vinegar?
Yes, red wine vinegar would be a good substitute or a splash of red wine.