Super easy, FRESH Creamy Roasted Tomato Sauce will elevate your pasta! Make this with just 7 ingredients. It’s a great way to use those beautiful, summer tomatoes! Freeze for later to enjoy that summer flavor all year long.
What kind of tomatoes should I use?
Use ripe, seasonal tomatoes. Here, I’ve used cherry and San Marzano tomatoes from my garden.
You can also use slicing tomatoes like Beefsteak and Brandywines. Slicing tomatoes have more liquid, so you may end up with a slightly thinner sauce.
Do I need to peel and seed the tomatoes?
Nope. Not at all. This recipe is focused on keeping things simple!
Which herbs work best?
The beauty of a roasted tomato sauce is it’s versatility. You can use whatever herbs you have on hand. My garden had plenty of thyme, oregano, and rosemary so I cut a small handful and spread them across the baking sheet.
If you don’t have any fresh herbs, you can easily substitute dried Italian seasoning.
How to Make Creamy Roasted Tomato Sauce
1. Roasting the tomatoes: Preheat oven to 400° F. Line a large, rimmed baking sheet with parchment paper. Rinse the tomatoes. If you have cherry tomatoes, they can go directly onto the baking sheet. For larger tomatoes, like Campari or plum tomatoes, cut off the stem end and cut into large pieces. I quarter plum tomatoes and cut larger, slicing tomatoes into big chunks. Spread them in a single layer. Cut the top off a small head of garlic and add to the sheet. Spread the fresh herbs across the tomatoes. Drizzle with a generous amount of olive oil, add a few pinches of sea salt and fresh, cracked black pepper. Place in the oven for 30-40 minutes until tomatoes have slumped and their skins are starting to blister. Cool slightly so you can handle them. Remove woody herb stems and discard.
2. Making the sauce: Scoop the roasted tomatoes into a pot. Squeeze the roasted garlic cloves into the tomatoes. Blend with an immersion blender until smooth or until the consistency you prefer (You can also use a blender or mash with a potato masher for a chunkier sauce). Warm gently over medium-low heat. Stir in heavy cream and heat through. Season to taste. Serve over your favorite pasta! If you are staying low-carb, substitute zucchini noodles. Sooo good!
Can I freeze tomato sauce?
The answer is YES! Once your sauce is cooled, transfer to freezer bags or freezer safe containers. I freeze in 2 cup portions that are easy to thaw and add to my favorite dishes. The sauce will keep for 3-4 months.
Creamy Roasted Tomato Sauce
Ingredients
Ingredients:
- 2 ½ – 3 lbs. Fresh tomatoes cherry, San Marzano, etc.
- 1 small head garlic halved
- 3 Tbsp. olive oil
- Handful of fresh herbs thyme, oregano, parsley, basil
- Sea salt
- Black pepper
- Fresh basil garnish
Instructions
Roasting the tomatoes:
- Preheat oven to 400° F. Line a large, rimmed baking sheet with parchment paper.
- Rinse the tomatoes. If you have cherry tomatoes, they can go directly onto the baking sheet. For larger tomatoes, like Campari or plum tomatoes, cut off the stem end and cut into large pieces. I quarter plum tomatoes and cut larger, slicing tomatoes into big chunks. Spread them in a single layer.
- Cut the top off a small head of garlic and add to the sheet. Spread the fresh herbs across the tomatoes. Drizzle with a generous amount of olive oil, add a few pinches of sea salt and fresh, cracked black pepper.
- Place in the oven for 30-40 minutes until tomatoes have slumped and their skins are starting to blister. Cool slightly so you can handle them.
Making the sauce:
- Scoop the roasted tomatoes into a pot. Squeeze the roasted garlic cloves into the tomatoes.
- Blend with an immersion blender until smooth or until the consistency you prefer (You can also use a blender or mash with a potato masher for a chunkier sauce).
- Warm gently over medium-low heat. Stir in heavy cream and heat through. Season to taste.
- Serve over your favorite pasta! Garnish with fresh basil. If you are staying low-carb, substitute zucchini noodles. Sooo good!