Fresh Roasted Tomato Sauce

Nothing graces pasta or pizza better than a homemade roasted tomato sauce!

This easy sauce is made with fresh garden tomatoes (any variety works), garlic, and herbs.

• Roasting tomatoes for sauce brings out their sweet flavor.
• This is a basic recipe that can be used with any kind of pasta.

Ingredients for Roasted Tomato Sauce

TOMATOES

Flavor: The best sauce starts with fresh ripe tomatoes from the farmer’s market or your garden! The flavor of this sauce is dependant on the flavor of the tomatoes you use. If the tomatoes aren’t ripe the flavor of the sauce won’t be as vibrant and fresh.

Any variety will work including grape or cherry tomatoes.

Sweetness: Red bell peppers are a great addition to the pan when roasting the tomatoes, they add both flavor and sweetness.

Short on tomatoes? If you’re short on tomatoes, a can of whole tomatoes can be added when the sauce is simmering. Gently break them up with a spoon.

SEASONINGS

This roasted tomato sauce starts with oil, garlic, and dried herbs.

If adding fresh herbs, they should be stirred in just before serving.

PASTA

Bucatini is a thick, rope-like variety of spaghetti that is hollow, allowing the sauce to cling to the inside as well as the outside.  It’s a perfect partner to homemade spaghetti sauce! Other tube-shaped pasta are penne, rigatoni, ziti, and manicotti.

How to Peel Tomatoes (optional)

To peel or not to peel? Peeling tomatoes for sauce is not required but you may have some skins in the sauce. They’re really easy to peel with the method below. I usually peel larger tomatoes but skip peeling if using cherry or grape tomatoes.

1. Score the bottom of each tomato by cutting a small “X” in the bottom.
2. Drop into a pot of boiling water for 30 seconds to 1 minute.
3. Remove the tomato with a slotted spoon & drop into a bowl of ice water.
4. When the tomato is cool enough to handle, peel the skin off from the scored edges. Return the peeled tomato to the ice bath until all of the tomatoes are peeled.

How to Make Roasted Tomato Sauce

1. Toss tomatoes with olive oil & seasonings and place on a baking sheet with a rim. Roast per the recipe below.
2. While the tomatoes are roasting, cook onion in a saucepan until softened. Add the roasted tomatoes & remaining ingredients and simmer until thickened.

Toss with cooked pasta. Serve immediately with freshly grated parmesan cheese & basil (optional).

Tomato Sauce Tips

• Extra tomatoes and/or veggies can be added and roasted with the tomatoes (onions and bell peppers are great choices).
• Thicken homemade tomato sauce by simmering it longer.
• The sauce can be left chunky or blended with a hand blender until smooth.
• Do not rinse or oil the pasta, the starches on the pasta help the sauce stick to it.
• If the tomatoes are acidic, a pinch of sugar or some finely shredded carrot can be added for sweetness.

Storing Tomato Sauce

Keep tomato sauce in a jar with a tight-fitting lid in the refrigerator for up to 5 days.

Or, freeze in freezer bags for up to 6 months. I like to the lay the bags flat until they’re frozen then store them upright to save freezer space.

More Tomato Favorites

Did you make this Bucatini with Fresh Tomato Sauce? Be sure to leave a rating and a comment below!