How to Make Roasted Tomato Spaghetti Sauce

How to Make Roasted Tomato Spaghetti Sauce

The more I run and play tennis, and the closer I get to competing in the marathon and USTA National Championships, the more I crave pasta. My body is saying, feed me all of the carbs! As one who is pretty tuned in to her body, I listen to it, so I have a pot of water ready to boil at all times. Not really, but I have been making pasta a few times a week.

Last weekend I co-hosted a going away party for my BFF/neighbor. She and her husband are leaving our sweet little hood for a house on a small lake about thirty minutes northwest. It just won’t be the same without her. We walk our dogs, share our joys and sorrows, give decorating advice, drink wine, and support each other like sisters. I can see her house from my house and in one week it won’t be her house anymore. I can’t. 🙁

The only thing that's preventing me from moving with her is my other BFF/neighbor who, for now, is staying put.

My sisters from two other mothers.

So what does this story have to do with pasta? Tomatoes. A lot of tomatoes. My tomato plants where full of green tomatoes on Saturday, so I was forced to buy a box of tomatoes at Costco so I could slice them up to go on the burgers for the carnivores at the party. I brought the toppings tray.  Side note: I was supposed to host the party and then another neighbor suggested having it in her front yard. Very nice of her, but I kind of think it was because they knew that there wouldn’t be meat at my party.

Long story short, I had a lot of leftover tomatoes, they were beginning to get soft, and needed to be eaten.

One of my favorite pasta sauces is made with fire roasted tomatoes. I love the smoky flavor of roasted tomatoes. Because I was having another pasta craving, it just made sense that I turn those red beauties into a sauce. Roasted tomatoes are so much better when you make them yourself rather than opening a can or a jar. They taste fresher, you don’t have to worry about preservatives, and you get to peel the skins off, which I love to do. I’m weird like that.

This spaghetti sauce with roasted tomatoes is similar to my simple and fast sauce in regards to the other ingredients, but it tastes different and takes longer because you have to roast the tomatoes. It’s worth it. So, so worth it.

How to Make 6 Ingredient Roasted Tomato Sauce

• First things first, preheat your oven to 400°.
• Wash the tomatoes, remove the cores, cut them in half, and lay them flat side down on a rimmed baking sheet. Drizzle with a bit of olive oil and use your hands to evenly rub the oil on the tomatoes.
• Put them in the oven and roast them for approximately 25 to thirty minutes, or until the skins are blistered and black.
• While the tomatoes are roasting dice an onion and mince the garlic, then cook the onion in a large sauce pan until it’s super soft and translucent. Add the garlic and cook for a few minutes. Not too long or it will burn and taste bitter.
• When the tomatoes are done, let them cool until you can safely remove the blackened skins. Once you’ve done that, put the tomatoes and the juice that remains on the baking sheet in the pan with the onion and garlic.
• Stir the tomatoes in with the onions and garlic. They should be so soft that they fall apart, use a wooden spoon to break apart any large pieces that remain. Add a half cup of red wine, or a few tablespoons of balsamic vinegar if you don’t have wine available; this will give the sauce a rich flavor. Now stir in the seasonings and let the sauce simmer for thirty minutes on a low heat setting.

Simple and easy roasted tomato sauce is one of my favorites. I like to add a bit of fresh oregano in at the end for an extra burst of flavor. You can top your favorite pasta with it or use it as a dip with a warm loaf of bread.

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How to Make Roasted Tomato Spaghetti Sauce

Smoky roasted tomatoes make a delicious spaghetti sauce. Only six ingredients!

5 from 2 votes

Print Pin Rate

Course: sauce

Cuisine: Italian

Diet: Vegan

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 6 servings

Calories: 73kcal

Author: Linda & Alex

Cost: $5

Equipment

• ▢
  1 Sauce pan
• ▢
  1 stove

Ingredients

• ▢ 12 Roma tomatoes – core removed and cut in half
• ▢ 1 tablespoon + 1 teaspoon of extra virgin olive oil
• ▢ 1 medium onion – diced
• ▢ 3 cloves of garlic - minced
• ▢ ½ cup of red wine or 2 tablespoons of balsamic vinegar
• ▢ 2 teaspoons of dried Italian seasoning
• ▢ Salt and pepper to taste

US Customary - Metric

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Instructions

• Preheat the oven to 400°F
• Wash the tomatoes, remove the cores, cut them in half, and lay them flat side down on a rimmed baking sheet. Drizzle with a one tablespoon of olive oil and use your hands to evenly rub the oil on the tomatoes.
• Put the tomatoes in the oven and roast them for approximately 25 to thirty minutes, or until the skins are blistered and black.
• While the tomatoes are roasting dice the onion and mince the garlic. Heat one teaspoon of olive oil in a large sauce pan on medium heat. Cook the onion until it’s super soft and translucent, approximately 15 minutes. Add the garlic and cook for a few minutes. Not too long or it will burn and taste bitter. Turn the heat to the lowest setting and stir frequently.
• When the tomatoes are done, let them cool until you can safely remove the blackened skins. When they’re cool enough to handle, remove the blackened skins and put the tomatoes and the juice that remains on the baking sheet in the pan with the onion and garlic.
• Stir the tomatoes in with the onions and garlic. They should be so soft that they fall apart, use a wooden spoon to break apart any large pieces that remain. Add a half cup of red wine, or two tablespoons of balsamic vinegar if you don’t have wine available; this will give the sauce a rich flavor. Now stir in the seasonings and let the sauce simmer for thirty minutes on a low heat setting.
• Store in an air tight container for up to a week.
• Enjoy!

Notes

Store in an airtight container in the refrigerator for up to 5 days. 

Freeze in a freezer safe container for up to 3 months. Thaw in the refrigerator and heat in a pan on the stove. 

Nutrition Disclaimer

Nutrition

Serving: 1cup | Calories: 73kcal | Carbohydrates: 11g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 12mg | Potassium: 359mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1045IU | Vitamin C: 19mg | Calcium: 36mg | Iron: 1mg

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