Print

Homemade Roasted Garlic Tomato Sauce (Best Easy Recipe)

roasted garlic tomato sauce - featured image
Print Recipe

This homemade roasted garlic tomato sauce is a simple yet deeply flavorful sauce made by roasting canned tomatoes and a whole head of garlic, then blending with sautéed onions and herbs. It’s perfect for pasta, pizza, or as a versatile base for many dishes.

Ingredients

Scale
  • 28 ounces canned whole tomatoes (preferably San Marzano)
  • 1 whole head garlic
  • 1/4 cup olive oil, plus extra for drizzling
  • 1 medium yellow onion, finely diced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 tablespoon balsamic vinegar
  • Salt and black pepper to taste
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Drain the canned tomatoes, reserving the juice. Place the drained tomatoes on a lined baking sheet. Cut the top off the head of garlic to expose the cloves, drizzle with olive oil, wrap in foil, and place on the same sheet.
  3. Roast for 40-45 minutes until tomatoes are wrinkled and slightly charred, and garlic is soft and golden. Stir tomatoes halfway through.
  4. While roasting, heat 1/4 cup olive oil in a large skillet or Dutch oven over medium heat. Add diced onion and cook 6-8 minutes until soft and translucent.
  5. Stir in dried oregano, dried basil, and red pepper flakes (if using). Cook 1 minute until fragrant.
  6. Let roasted tomatoes and garlic cool 5 minutes. Squeeze garlic cloves from skins. Add roasted tomatoes and garlic to the skillet with the onions. Pour in reserved tomato juice. Simmer 2-3 minutes.
  7. Carefully transfer mixture to a blender. Start on low, increase to high, and blend 30-45 seconds until smooth. (Remove center cap from lid and cover with a towel to let steam escape.) Alternatively, use an immersion blender for a chunkier texture.
  8. Return blended sauce to the skillet. Stir in balsamic vinegar. Season with salt and pepper. Simmer on low 5-10 minutes until thickened.
  9. Taste and adjust seasoning as needed.
  10. Serve immediately over pasta, or let cool completely before storing.

Notes

Don’t skip draining the tomatoes to avoid watery sauce. Roast garlic separately if your oven runs hot. Let roasted garlic cool before squeezing to avoid burns. Season in layers for depth of flavor. Freeze in silicone muffin trays for single-serving portions.

Nutrition

Keywords: roasted garlic tomato sauce, homemade tomato sauce, easy pasta sauce, roasted tomato sauce, vegan tomato sauce

Find it online: https://lucastable.com/homemade-roasted-garlic-tomato-sauce-best-easy-recipe/