Roasted Tomato Sauce

Summer was made for dozens of tomatoes to enter your life and roast to create a gorgeous, summery pasta sauce. Think that making your own tomato sauce is hard? Think again! I took these beauties from MightVine and created an amazing sauce that I plan to create as a summer tradition. All you need is a sheet pan and a blender, and you’re set to go! It’ll be a summer favorite from my kitchen to yours. While I love me some traditional Italian red sauce, stewing for hours on the stove, this is my summer version of a favorite dish. Check it out and let me know what you think in the comments!

Roasted Tomato Sauce
Calories per serving: 71
Servings: 8
Fat: 3.7
Carbs: 7.5
Protein: 2.3


  • 3.5-4 lbs of fresh tomatoes, sliced
  • 10 cloves of raw garlic
  • 2 tbsp of olive oil
  • 1 tsp dried parsley
  • 1 tsp red pepper flakes
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tsp garlic powder
  • 1 tsp dried basil
  • 5 fresh basil leaves
  • 1 cup chicken broth


  1. Layer your tomatoes on a greased sheet pan. Make sure they don’t overlap too much.
  2. Add your garlic around your tomatoes, and sprinkle all listed spices onto the tomatoes and garlic.
  3. Drizzle the olive oil over the tomatoes.
  4. Roast your tomatoes and garlic for about 20-30 minutes.
  5. Let your tomatoes cool a bit, and then add to a food processor or blender. Add your chicken broth and fresh basil in with the tomatoes. You may have to do this in two batches to avoid a mess 🙂
  6. You will want to pulse the mixture until smooth or preferred consistency. I like mine with a little bit of tomato chunks.
  7. This sauce creates eight servings, so I freeze half and serve the other with pasta, burrata and basil! Check out how I serve it up here. 

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