Roasted Garden Tomato Sauce (Under 45 Minutes!)

A simple, flavorful way to turn your garden harvest into homemade pasta sauce!

If your garden is producing more tomatoes than you know what to do with, this homemade tomato pasta sauce is an easy way to use up a lot of them at once! No complicated recipe or long list of ingredients required, just fresh tomatoes, a few pantry staples, and some fresh basil. It’s simple, but I promise it has tons of flavor! And so much better than letting any of those precious tomatoes go to waste or forgetting about them in your freezer :)

The best part about this recipe is that you don’t need a specific variety of tomato to make it. Whether you have a basket full of small garden tomatoes, Roma or San Marzano tomatoes, large slicing tomatoes, or even cherry tomatoes, they can all work in this recipe. Just chop everything up, roaste, and blend into a fresh and flavorful sauce!

This recipe is especially helpful during peak tomato season when you’re looking for a quick way to use a lot of tomatoes at once. Serve it over your favorite pasta and protein for an easy weeknight meal, or make a batch to enjoy throughout the week. It’s one of those recipes that proves homemade doesn’t have to mean complicated!

Yield: about 48 oz. tomato sauce

Total time: 45 minutes

Ingredients:

• About 30 small garden tomatoes (1½-inch tomatoes), roughly 3-4 pounds

  • Equivalent: about 8-10 Roma tomatoes, 4-5 large slicing tomatoes, or 5-6 cups cherry/grape tomatoes

• 1 yellow onion, chopped

• 5 cloves garlic, minced

• 2 Tbsp oil

• 2 tablespoons Italian seasoning

• 2 teaspoons salt

• ½ teaspoon red pepper flakes

• 10 fresh basil leaves, chopped

• Pasta, for serving

  
  

Directions:

1. First, Preheat the oven to 400 degrees F. Wash and dry your tomatoes. It's fine if you use a variety - it will work really well in this recipe! If you are using larger tomatoes, I recommend slicing them. Cherry tomatoes, small tomatoes or even Romas can be roasted without slicing.

2. Add the tomatoes, chopped onion, and minced garlic to a sheet pan. Drizzle with olive oil and toss to coat.

   

3. Roast for 35-40 minutes, or until the tomatoes are softened and the skins begin to brown slightly.

4. Remove from the oven and let cool slightly. Carefully drain some of the excess juices from the pan. This will help prevent your sauce from becoming too watery!

   

5. Transfer the roasted vegetables to a blender. Add the Italian seasoning, salt, fresh basil, and red pepper flakes. Blend until smooth.

   

   

6. Transfer the sauce to mason jars or airtight containers. Store in the refrigerator for up to 1 week, or freeze for later use.

   

   Serve over your favorite pasta and pair with your favorite protein for an easy meal!