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!
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!
Keywords: fresh tomato cream sauce, tomato cream sauce recipe, roasted tomato spaghetti