Roasted Tomato And Garlic Pasta Sauce
Roasted Tomato and Garlic Pasta Sauce is a flavorful and simple recipe that enhances the natural sweetness of tomatoes with the rich, aromatic taste of roasted garlic. The process involves roasting ripe tomatoes and whole garlic cloves until they are caramelized and slightly charred, which deepens their flavor. This sauce is perfect for tossing with pasta, offering a fresh, homemade alternative to store-bought sauces, and can be customized with additional herbs or spices to suit your taste.
Equipment
- Baking sheet
- Parchment paper (optional)
- Blender or food processor
- Mixing bowl
- Spoon or spatula
Ingredients
- 10 ripe Roma tomatoes halved
- 1 whole garlic bulb
- 1 medium red onion quartered
- 1/4 cup extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes optional
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 cup fresh basil leaves chopped
- 1 tablespoon tomato paste
- 1/2 cup grated Parmesan cheese optional
Instructions
- Start by preheating your oven to 400°F (200°C). This high temperature helps to caramelize the tomatoes and garlic, bringing out their natural sweetness.
- Halve the Roma tomatoes and place them on a baking sheet. Quarter the red onion and add it to the same sheet. For the garlic, slice off the top of the bulb to expose the cloves slightly and place it on the baking sheet.
- Drizzle the tomatoes and onion with the extra virgin olive oil. Season with sea salt, black pepper, and red pepper flakes if you like a bit of heat. Sprinkle the dried oregano and dried basil over the top for extra flavor. Roast in the oven for 35-40 minutes, or until the tomatoes are soft and slightly caramelized, and the garlic is golden and fragrant.
- Let the roasted vegetables cool for a few minutes. Squeeze the roasted garlic cloves out of their skins into a bowl, discarding the skins.
- Transfer the roasted tomatoes, onion, and garlic to a blender or food processor. Add the tomato paste and blend until smooth. Stir in the fresh basil leaves. If you’re using Parmesan cheese, mix it in now for a creamy, savory finish.
Notes
If the sauce is too acidic, add a pinch of sugar or a splash of balsamic vinegar to balance it out.