Oven roasted tomato pasta sauce is one of the best pasta sauces to make when there is an abundance of tomatoes. This roasted tomato pasta sauce is literally the easiest sauce recipe with no stove top cooking involved.
Course: Main Course, Pasta
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 cups
- ▢Baking dish
- ▢3 lbs Tomato quartered
- ▢1 medium Onion coarsely chopped
- ▢¼ cup Extra virgin olive oil
- ▢4 cloves Garlic smashed
- ▢2 teaspoon Freshly ground pepper
- ▢2 teaspoon Crushed red peppers optional
- ▢2 teaspoon Dried oregano
- ▢to taste Salt
- Wash and remove the top for tomatoes.
- Peel the skin and chop the onions into bite size pieces.
- Peel the garlic skin and smash each clove.
- Preheat the oven to 400 F.
- Grease a large baking dish ( I used a 9 x 13) and keep it ready.
- Chop the tomatoes into 1 inch pieces and place it in the prepared baking dish.
- Add the chopped onion, smashed garlic, oregano, salt, pepper, red chili flakes and olive oil along with the tomatoes.
- Mix them all well together and spread it evenly.
- Roast them for about 30 to 40 minutes, rotating the pan once in between. Check to see if the tomatoes are shriveled and soft.
- I like to lightly mash the vegetables mixture with the back of my spatula to let them all combine and mix.
- Cook the spaghetti based on the package instruction and then drain.
- Toss the cooked pasta with the oven roasted tomato sauce.
- Tip – Reserve some pasta cooking water to add to the roasted tomato sauce when mixing the pasta with the sauce. This helps in better coating of the sauce.
- Place the pasta on a serving dish and serve with grated cheese.
- Serving option
- We can use this roasted tomato sauce as pasta sauce. That is what I use this mainly. But we can also use this in other recipes.
- We could blend the ingredients well and add more liquid to serve as Roasted tomato soup.
- I love using mashed up roasted tomatoes as a topping for crostini. I love using this as a pizza topping or to make baked pasta.
- Storage options
- The oven roasted tomato pasta sauce stays good in the refrigerator for 3 to 5 days. They can be canned or frozen if planning to use at a later time.
- I prefer to freeze mine as it is so much easier and they freeze really well. Place them in freezer safe bags and seal it well removing as much as air possible.
- I like to freeze them in 1 cup measurements, so it is easier to remove and thaw. I also like the option of the sealing machines as they vacuum seal the bags and it is easy to stack the bags in the freezer.
- If you are dealing with abundance of tomatoes, I also freeze my tomatoes whole. Take a look at this post on ‘How to freeze tomatoes’.
- Do you prefer a smoother pasta sauce?
- This roasted tomato pasta sauce is chunky with pieces of onions and tomatoes through out the sauce. If you prefer smoother sauce, all you have to do is place the roasted ingredients in a bowl and run a hand blender.
- Alternatively you could also process it in a food processor. Depending on how I feel, we either do chunky sauce or smooth pasta sauce.
- If I am using the sauce right away, I usually blend it with a little heavy cream to make the sauce creamy.
- Expert tips
- I make this using different tomatoes. That gives the burst of flavor when roasted.
- If you don’t like pieces of onion, then skip it. Or else blend the roasted ingredients to make a smooth pasta sauce.
- Add more herbs like basil or sage to get a different flavor. Depending on what I have in hand, I use a mixture of herbs.
- If using the sauce right away, blend it with a bit of cream to make the pasta sauce creamy.
- Calories: 204kcal | Carbohydrates: 19g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 36mg | Potassium: 904mg | Fiber: 6g | Sugar: 10g | Vitamin A: 3154IU | Vitamin C: 50mg | Calcium: 70mg | Iron: 2mg
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