Roasted Tomato and Garlic Sauce

This is my favourite recipe for pasta sauce. Not only is it the most flavourful sauce I’ve come up with, it’s also the least time consuming. Once you chop the tomatoes, onions and garlic, you just let the sauce cook down in the over for 45 minutes to an hour. Roasting the tomatoes and onion allows for caramelization which produces a great depth of flavour. This sauce is perfect to make in the spring and summer when tomatoes are at their peak. You can use any assortment of tomatoes. No matter what, you are bound to get wonderful flavour at this time of year. Enjoy!


  • 3 medium red tomatoes; chopped
  • 3 medium yellow tomatoes; chopped
  • 1 medium onion; chopped
  • 3 cloves of garlic; chopped
  • 2 tablespoons of olive oil
  • 4 basil leaves; torn
  • 1 tablespoon of sugar
  • 1 tablespoon of red wine vinegar
  • salt and pepper to taste (1 teaspoon of salt & 1/2 teaspoon of pepper)


1. Pre-heat oven to 375’F. Place the chopped tomatoes, onions, garlic and basil in an oven proof dish. Drizzle with the olive oil and season with salt and pepper.

2. Roast the tomatoes, onions and garlic for 45 minutes; or until the tomatoes have softened and started to lose their shape.

3. Remove the dish from the oven. Add the sugar and vinegar to the pot and mix well. Taste the sauce and see if more seasoning is needed. Return the dish to the oven for 15 minutes. (Note: this would be a good time to start boiling water to cook your pasta)

4. Remove the sauce from the oven. Pour the roasted tomato sauce in either a food processor or blender and purée the sauce. Remember: you MUST cover the lid of the blender with a dish cloth to prevent any splatter from burning you! (I know from experience…ouch!). You can also use a hand immersion blender to purée the sauce.

Serve the sauce on top of cooked spaghetti noodles. Sprinkle with some grated parmesan cheese. 

Source: Courtney Jones original recipe


    • thefigtree says

      This is my favourite way to make homemade sauce. Honestly, once I made sauce this way, I never went back to canned or jarred. Slow roasted fresh tomatoes, garlic and basil are so perfect together!

  1. AJ says

    This is still my favourite sauce ever! I add red peppers and zucchini too, and it’s so creamy without any dairy. Made it for dinner tonight! Yum!!

Comments are closed