Roasted Tomato Pasta Sauce


Roasted Tomato Pasta Sauce

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes


  • Oven
  • Blender


  • 1 kg ripe tomatoes
  • 1 bulb of garlic
  • 1 medium onion quartered (optional)
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Pasta or zoodles to serve


  • Preheat your oven to 180°C while you prepare your tomatoes. Any tomato variety will work as long as it’s ripe.
  • Put 1 tbsp of olive oil in a roasting pan and add in your tomatoes and onion quarters, roll about to coat the tomatoes in the oil, then season with salt.
  • Roast in the oven for 40-90 minutes. The roasting time depends on the size of your tomatoes, if they’re cherry tomatoes they’ll break down much faster than large oxheart tomatoes.
  • Slice the bottom off the garlic blub so it’s easy to squeeze out the cloves once roasted. Place your garlic bulb (or bulbs if they’re small, or you’re a garlic fiend like me) into the pan to roast with about 20-30 minutes remaining. They will roast and stew in the juices and the sugars will naturally caramelize.
  • When the skin on your tomatoes starts to brown, and the tomatoes are broken down remove from the oven and sit to cool for 5-10 minutes.
  • Remove your garlic bulb from the pan and tip all the tomatoes and juices into a blender.
  • Squeeze the soft, roasted garlic from the bulbs into the blender as well.
  • Season with pepper and blend on low until all the tomatoes are chopped.
  • Add in any other ingredients you’d like such as freshly chopped basil, roasted eggplant or zucchini, roasted chillis, nutritional yeast and blend to combine.
  • Pour over hot pasta to serve.
Tried this recipe?Let us know how it was!
Course Baking - Savoury, Dinner, Lunch, Main Course, Special Occasion - Adult Party
Cuisine Italian
Keyword Tomato Pasta
Allergy Dairy Free, Lactose Free, Legume Free, Nut Free, Peanut Free, Refined Sugar Free, Sesame Free, Soy Free
Value Halal, Kosher, Vegetarian
Author: Kate Parker

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About the Author: Kate Parker

Kate Parker is a high school teacher, social media editor and passionate vegan foodie. Kate writes for her own blog Newcastle Vegan Guide as well as contributing to The Wholefood Collective. She loves showing how varied, creative and healthy, plant-based eating can be, and has taken every opportunity given to her in her 10 years of veganism to show off her cooking prowess. Kate has catered events large and small, ensuring that food provided is cruelty free and gentle on the planet.

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