30 Minute Pasta Sauce


A hot batch of pasta sauce doesn’t strike me as a “go-to” summer meal when it’s 95 degrees outside, but when life hands you 2 pounds of tomatoes something must be done. 

Last week I made this delicious Roasted Garlic Chipotle Salsa, where I roasted tomatoes and garlic in the oven and blended it up to create a restaurant style salsa. It was roasty and savory and sweet and all things a salsa should be. A star pupil. But enough on that, back to the pasta sauce. 

I had never roasted tomatoes or garlic before, so since the salsa – I’ve been on a bit of a roasting kick. For the pasta sauce, I started with the exact same base as the salsa – roasted tomatoes and garlic. I roasted the tomatoes and garlic in the oven for about 25 minutes at 375, until hot and softened. 

I then transferred the tomatoes into the blender (a bit unconventional, I know) and pulsed until completely crushed.

I then added the roasted garlic and basil, and pulsed again until blended.
Then I added oregano, sea salt, cane sugar, dried basil, and garlic powder, pulse again.


Yep, it is that easy.

I served this sauce with meatballs, roasted butternut squash, spinach and garnished with shaved parmesan.

What you need

  • 5 on the vine tomatoes + 2 cartons of cherry tomatoes (or whatever you got! This is what I had)
  • 4 garlic cloves, peeled
  • 5 large, fresh basil leaves
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 Tbsp sea salt
  • 3 Tbsp cane sugar
  • 1 tsp dried basil
  • Olive oil for roasting
  • Sheet Pan
  • Reynolds Wrap
  • Blender


  • Preheat oven to bake at 375 F
  • Line baking sheet pan with Reynolds wrap
  • De-stem vine tomatoes and cut in half length-wise, lay cut side up on pan
  • Dump cherry tomatoes onto pan whole (you can cut in half if you’d like, but I left whole)
  • Make a little foil packet for the garlic, place the garlic in the packet and drizzle with olive oil. Seal the foil packet and place on tomato tray.
  • Roast tomatoes and garlic for 25 minutes
  • Place roasted tomatoes in blender, pulse until crushed (careful to pulse gently, the heat from the tomatoes expands and can blow the blender lid off if you blend too fast.)
  • Add the roasted garlic and fresh basil leaves, pulse until blended
  • Add oregano, cane sugar, sea salt, garlic powder and dried basil, pulse until fully mixed in
  • Transfer to a warm mason jar or container of your choice – or serve immediately with a crusty piece of garlic toast or over a pasta. Or eat it with a spoon like me because its so good.


Food Gal Al


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