Roasted Tomato Cream Sauce
This Roasted Tomato Cream Sauce showcases fresh veggies in a simple, yet bold and flavorful pasta sauce. The oven does all the work for you which means you’ll spend just 10 minutes prepping the ingredients for a hearty vegetarian dinner!
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour
- Yield: 5 cups of sauce 1x
- Category: Main Dish
- Method: Stove Top + Oven
- Cuisine: Italian
Ingredients
- 3 lbs. tomatoes, cored, de-seeded and halved
- 2 small white onion, halved
- 1 head garlic, halved widthwise
- 3 tablespoons olive oil
- small handful fresh basil leaves
- 1/4 cup heavy cream
- Kosher salt
- fresh cracked pepper
- al dente spaghetti
- grated Parmesan for garnish
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper.
- Place tomatoes, onions, and garlic cut side up on the baking sheet.
- Drizzle with olive oil and season with salt and pepper. Place the head of garlic into a small piece of tin foil and wrap it tightly, sealing the garlic inside.
- Roast veggies for 50 minutes.
- While the veggies are roasting, make the spaghetti.
- Carefully transfer roasted tomatoes and onions to a blender. Squeeze garlic from its skin and into the blender. Add all the juices from the sheet pan as well.
- Add fresh basil and blend until smooth.
- Heat in a medium saucepan over medium heat until warmed through.
- Remove from heat and stir in heavy cream.
- Season to taste with salt and pepper. Serve with spaghetti or the noodle of your choice, garnish with Parmesan and enjoy!
Notes
You can use whatever kind of tomatoes you have on hand. We have some San Marzanos that are popping up in the garden right now along with a ton of grape tomatoes, so we used a combination of those along with a couple others from our CSA. I like to remove seeds and guts from the larger tomatoes (San Marzano, Roma, heirloom, beefsteak, etc.) but leave the seeds in the smaller tomatoes (grape or cherry). It’s not a huge deal if you decide to leave the seeds and guts in all your tomatoes – you’ll just end up with a thinner sauce.
Don’t forget to wrap the garlic in foil! The layer of foil is going to protect the garlic from burning while it’s roasting with the tomato and onion! You’ll want to use a small piece of foil and fold it up around the garlic, making sure it’s sealed on all sides. A whole head of garlic might seem like a lot, but trust me – it’s not! Roasting the garlic in the tin foil will really mellow out the garlic flavor and brings out a slight sweetness.
This recipe makes about 5 cups of sauce and is super easy to double or triple.
You can freeze this sauce for up to 3 months in an airtight container. Which means you can have freshly roasted tomato sauce in the middle of winter!
Find it online: https://midwestfoodieblog.com/tomato-cream-sauce/
