Roasted Garlic Tomato Sauce Recipe: Bursting With Flavor & Easy to Make
We love making roasted garlic tomato sauce because it turns simple ingredients into something fresh and flavorful with very little effort.
This sauce recipe is made by roasting ripe tomatoes and garlic together, which brings out a rich, sweet taste that’s perfect for pasta, pizza, or just dipping bread.
It’s a great way to use summer tomatoes when they’re at their best.
We first started making this sauce on a lazy weekend when we had too many tomatoes from the garden and didn’t want to spend hours in the kitchen.
Roasting the garlic and tomatoes together gave the sauce a bolder taste than usual, and it quickly became a family favorite.
Our kids even ask for it on pasta almost every week!
What we really love is how simple and versatile this sauce is.
You don’t need fancy ingredients, and it comes together in one pan.
Plus, it tastes fresh, homemade, and just a little bit special—a perfect way to enjoy summer’s best tomatoes any time.
Nutritional Value
Our garlic roasted tomato sauce is light but flavorful.
Each serving has about 67 calories, mostly coming from olive oil, which gives it a nice healthy fat boost.
Here’s a quick look at what’s in a typical serving:
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 67 kcal | – |
| Total Fat | 7 g | 11% |
| Sodium | 300 mg | 13% |
| Carbohydrates | 1.25 g | 0% |
| Sugars | 0.3 g | 1% |
| Protein | 0.3 g | 1% |
*Based on a 2,000 calorie diet.
The sauce packs some potassium, vitamin C, and a tiny bit of iron and calcium too.
These come mainly from the tomatoes and garlic.
Using a blender or immersion blender helps mix everything smoothly without adding extra calories.
It blends the roasted garlic and tomatoes well, making the texture just right.
This sauce is mostly fat from olive oil, which is a good fat that helps us absorb some vitamins.
The low carbs and sugars make it a great choice for many diets.
Garlic Roasted Tomato Sauce Recipe
This garlic roasted tomato sauce is simple but full of flavor.
We use fresh tomatoes and garlic, along with herbs and a few other key ingredients to make a sauce that’s great on pasta, pizza, or just about anything.
It’s all about roasting to bring out deep, smoky flavors.
Ingredients & Tools
For the sauce, grab about 4 to 5 pounds of ripe tomatoes.
Roma tomatoes or cherry tomatoes work great.
We also use 2 heads of fresh garlic cloves, left unpeeled for roasting.
Olive oil is our go-to for richness, but avocado oil works too.
Other important ingredients include one large onion, finely chopped, and 2 grated carrots to add natural sweetness.
Tomato paste helps boost the tomato flavor.
For seasoning, we use salt, black pepper, a pinch of sugar, and a mix of fresh basil, oregano, and dried thyme or Italian herbs.
A little red pepper flakes add a subtle kick.
You’ll need a roasting pan or baking sheet, a large pot, a sharp knife, a grater, and an immersion blender or regular blender for smoothing the sauce.
Step By Step Instructions
First, preheat the oven to 400°F.
Cut the tomatoes in half and place them cut-side up on your baking sheet.
Scatter the whole garlic cloves around them.
Drizzle everything with olive oil and sprinkle with salt and black pepper.
Roast for 35 minutes, then switch the oven to broil for 10 more minutes to char the tomatoes and garlic lightly.
Once cooled, peel the tomato skins off and squeeze the garlic from its skins.
Next, sauté the onion and grated carrots in olive oil over medium heat until soft.
Stir in tomato paste and cook for a minute.
Add the roasted tomatoes and garlic, breaking them down with your spoon.
Use an immersion blender to puree the sauce to your desired texture.
Simmer it gently for 30 minutes or longer to deepen the flavors.
Season with salt, pepper, a pinch of sugar, and add fresh basil and Italian herbs like oregano and thyme.
Let it simmer 5 more minutes before serving.
Variations Of This Garlic Roasted Tomato Sauce Recipe For Different Diets
We can easily tweak this garlic roasted tomato sauce to fit different diets.
For those watching their carbs, swapping regular pasta for zucchini noodles or other veggie noodles works great.
The sauce itself is naturally low in carbs, so it stays friendly for low-carb meals.
If we want a vegan option, this sauce is already perfect.
It’s plant-based with no animal products involved.
We just need to make sure any added ingredients, like wine, don’t contain animal byproducts.
For gluten-free diets, this sauce fits right in.
Just pair it with gluten-free pasta or use it as a sauce for rice, potatoes, or grilled veggies.
It’s versatile and can easily fit those needs without changes to the sauce itself.
Sometimes, we want to add some heat for flavor.
Tossing in red pepper flakes gives the sauce a little kick without changing its core taste.
We can also adjust herbs to suit our taste — basil and oregano are classics, but thyme or rosemary work well too.
If we want a creamier sauce but still keep it dairy-free, blending in some cooked cashews or a splash of coconut milk can be a nice addition.
It gives richness without dairy.
Here’s a quick overview:
| Diet Type | Variation Idea | Key Points |
|---|---|---|
| Low-Carb | Serve over zucchini noodles | Keep sauce original |
| Vegan | Use as is, check wine ingredients | No animal products |
| Gluten-Free | Pair with gluten-free pasta | Sauce is naturally gluten-free |
| Spicy | Add red pepper flakes | Adds heat without extra effort |
| Dairy-Free Creamy | Blend in cashews or coconut milk | Adds creaminess without dairy |
Serving & Storage Tips
We love using garlic roasted tomato sauce as a pasta sauce.
It pairs perfectly with spaghetti, especially when topped with fresh parmesan cheese.
This sauce also works great in lasagna or as a base for other dishes.
If you want a creamier texture, try stirring in a bit of cream before serving.
It adds richness without overpowering the tomato and garlic flavors.
For storage, let the sauce cool completely before putting it in airtight containers or mason jars.
Keep it in the fridge for up to 5-7 days.
This sauce freezes well, too.
We like to portion it into freezer bags or containers, then flatten them out to save space.
It stays good for up to 6 months.
When you’re ready to use it, thaw in the fridge overnight or in a bowl of warm water.
Reheat gently on the stove.
It keeps its flavor and texture nicely after freezing.
Frequently Asked Questions
We’ve gathered some helpful tips on picking the right tomatoes, roasting times, using canned tomatoes, and getting that great garlic flavor.
Plus, we cover whether fresh or dried herbs work best and how to store your sauce for later.
What tomatoes are best for a roasted tomato sauce?
Roma tomatoes are our go-to because they roast well and have fewer seeds.
You can also mix in other ripe tomatoes as long as they’re fresh and juicy.
Avoid green or hard tomatoes—they won’t caramelize properly or taste as good.
How long should I roast the tomatoes for a sauce?
Roast at 400°F (200°C) for about 45 to 60 minutes.
We find this timing softens the tomatoes nicely and brings out that rich, roasted flavor.
Stir halfway through so they cook evenly and don’t burn.
Can I make this sauce with canned tomatoes?
Yes, you can.
Drain the canned tomatoes well before roasting to avoid extra liquid.
The flavor won’t be as fresh as with fresh tomatoes, but it works well if fresh ones aren’t available.
What’s the secret to getting that perfect garlic flavor?
Roasting whole garlic cloves with the tomatoes softens their sharpness and adds a mellow, sweet garlic taste.
Don’t chop the garlic before roasting; leaving the cloves whole helps to mellow out the flavor.
Is it better to use fresh or dried herbs in this sauce?
Fresh herbs like basil or oregano added after blending give the sauce a bright, fresh taste.
Dried herbs can be added before roasting to deepen the flavor, but don’t use too much or it can overpower the sauce.
How can I preserve my homemade tomato sauce?
Store it in an airtight container in the fridge for up to 5 days.
For longer storage, freeze the sauce in portions for up to 3 months.
Label your containers so you know when you made it.
