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Roasted tomato pasta sauce.
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5 from 6 votes

Roasted Tomato Pasta Sauce

This roasted tomato pasta sauce is rich, sweet, and bursting with flavor from oven-baked tomatoes, garlic, and olive oil. The easiest homemade roast tomato sauce for pasta, pizza, or dipping — no canned tomatoes needed!
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: dinner, lunch
Cuisine: Italian
Keyword: tomato sauce
Servings: 4 servings
Calories: 191kcal

Equipment

Ingredients

  • 1 ¼ pounds tomatoes cut into halves or quarters depending on size
  • 1 small onion sweet, Vidalia, cut into wedges
  • 6 anchovy fillets
  • 6 garlic cloves
  • 3 Tablespoons olive oil
  • ½ teaspoon sea salt add more to taste
  • ½ teaspoon freshly ground black pepper add more to tase
  • ½ cup fresh basil leaves torn
  • 2 Tablespoons unsalted butter
  • ¼ teaspoon (optional) red pepper flakes

Instructions

Preheat oven

  1. Set to 350°F.

Arrange vegetables

  1. Place tomatoes and onion wedges in a snug roasting pan.

Layer flavor

  1. Add anchovies and garlic cloves on top.

Season

  1. Sprinkle red pepper flakes (optional), drizzle with olive oil, then add salt and pepper.

Roast

  1. Bake 45 minutes to 1 hour, until tomatoes are soft and onions are caramelized.

Blend

  1. Transfer to a saucepan and puree with an immersion blender (or food processor) until smooth.

Add basil

  1. Stir in torn basil and keep sauce warm over low heat.

Combine pasta

  1. Cook pasta in salted water. Cook until about 1 minute less than al dente (check the timing on your pasta box or bag). Toss drained pasta into the sauce with a splash of pasta water.

Finish with butter

  1. Stir in butter and let pasta simmer for 1 minute on medium heat.

Serve

  1. Top with grated Parmigiano (optional), extra basil, and a drizzle of olive oil (optional).

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

  • Tomatoes: Use ripe, in-season tomatoes for the best flavor. Roma or plum tomatoes work beautifully because they’re meaty and less watery, but any variety you have on hand will roast up deliciously.
  • Anchovies: Don’t skip them! They melt into the sauce and give it a deep, savory flavor without tasting “fishy.”
  • Honey: It's optional to add a touch of honey balances the acidity of the tomatoes. You can swap in a pinch of sugar if you prefer.
  • Texture: For a chunkier sauce, pulse the roasted mixture a few times instead of blending it completely smooth.
  • Butter: Optional to add a pat of butter at the end to the sauce. It makes it creamier. You could also add olive oil. Use unsalted butter. 
  • Make ahead: Roast the tomatoes and onions earlier in the day, blend, and keep the sauce in the fridge. Just reheat gently before tossing with pasta.
  • Serving idea: This sauce works with any pasta shape, but I love it with spaghetti, rigatoni, or orecchiette. Don’t forget the drizzle of olive oil and extra Parmigiano on top!

Nutrition

Calories: 191kcal | Carbohydrates: 9g | Protein: 3g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 307mg | Potassium: 417mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1519IU | Vitamin C: 23mg | Calcium: 44mg | Iron: 1mg
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