Creamy Roasted Tomato Sauce
Super easy, FRESH Creamy Roasted Tomato Sauce will elevate your pasta! Just 7 ingredients. Great way to use those beautiful, summer tomatoes!
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!
Notes
You will get about 3-4 cups of sauce from this recipe - enough for one pound of pasta.
Can I freeze tomato sauce?
Yes! Once sauce is cooled, transfer to freezer bags or freezer safe containers. Freeze in 2 cup portions that are easy to thaw and reheat. Frozen sauce will keep for 3-4 months.
Add-Ins:
This recipe is very adaptable. Add onion or sweet bell peppers while roasting or a drizzle of balsalmic vinegar.
If you do not have heavy cream, you can substitute ricotta cheese or half-n-half. I do not recommend using milk - it will make your sauce too thin.
You can also add a pinch or two of red pepper flakes when blending your sauce to add a little heat.
Tried this recipe?Let us know how it was!