Name: Roast Tomato & Red Pepper Pasta Sauce
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 900g fresh cherry tomatoes; 2 large red bell peppers (cut in quarters); 1 large garlic head (sliced at the top and left whole and unpeeled); 2 small red onion (peeled and cut into quarters); 2 tbsp olive oil; 1 tsp salt; ½ tsp black pepper; 1 tsp oregano (dried ); 1 tsp soft brown sugar; 3 tbsp tomato puree; 1 tbsp lemon juice; 1 tbsp basil (dried or fresh)

Jump to Recipe Pin Recipe

This recipe makes a delicious roast tomato pasta sauce that is made with fresh cherry tomatoes and can be used to compliment any pasta dish. The sauce is slightly sweet, tangy and adds a burst of flavour to any pasta dish.

If you need a tomato sauce to add to your pasta then you must try this easy pasta sauce. The sauce is full of fresh tomatoes and herbs such as oregano and basil which give the sauce the best flavour.

Roasting the tomatoes transforms them from sharp and acidic to sweet, rich, caramelised and slightly smoky. It also saves time in cooking. Instead of simmering sauce for hours, roasting does the work for you in about 40 - 50 minutes.

This roasted tomato pasta sauce is simple, fresh and full of flavour, making it perfect for an easy weeknight dinner or a comforting weekend meal. The sauce is so easy to make and perfect for making ahead of time. Once you try roast tomato pasta sauce, you may never go back to jarred sauce again.

Ingredients for Roast Tomato & Red Pepper Pasta Sauce

For the full list of ingredients and measurements, scroll to the recipe card below.

Tomatoes - I use fresh cherry tomatoes for this pasta sauce recipe.
Peppers - use red bell peppers.
Garlic - use a large fresh garlic.
Onion - use red onions for this recipe.
Oil - I use extra virgin olive oil.
Seasoning - season with salt, black pepper and dried oregano.
Sugar - I use soft brown sugar to make the sauce slightly sweet and to help caramelise the vegetables.
Tomato purée - use double concentrated tomato purée.
Lemon juice - from a fresh lemon.
Basil - use fresh or dried basil to finish the sauce.

How to Make Roast Tomato & Red Pepper Pasta Sauce

Preheat the oven

Preheat the oven to 200^oC.

Add the ingredients to a baking tray

Add the tomatoes, red peppers, garlic and onions to a baking tray and drizzle with olive oil. Season with salt, black pepper, oregano and sugar.

Roast the tomatoes and vegetables

Place the tray in the centre of the oven and roast for 40 - 50 minutes until soft, caramelised and slightly charred at the edges.

Blend the tomatoes and vegetables

Allow to slightly cool then squeeze the garlic from their skins into a blender or food processor along with the rest of the ingredients including any juice. Blitz for a couple of seconds until smooth but slightly chunky. Blend for longer if you prefer the sauce smoother.

Add the sauce to a saucepan

Transfer the sauce to a pan and stir in the tomato purée and basil. Allow to gently simmer for 5 - 6 minutes, stirring often then mix into cooked pasta and serve with some Parmesan.

Recipe Tips

This recipe makes around 950ml of tomato pasta sauce.

Storage

This sauce can be cooled and stored in the refrigerator for 3 – 4 days. It can also be stored in the freezer for up to 2 months.

Nutrition

Recipes You May Like!

Print Recipe Pin Recipe

Roast Tomato & Red Pepper Pasta Sauce

Make this roast tomato and red pepper pasta sauce to add to any pasta or bolognese dish. Super easy and delicious.

Prep Time5

Cook Time45

Total Time50

Yield: 8 servings

Calories: 88kcal

Ingredients

900g fresh cherry tomatoes
2 large red bell peppers cut in quarters
1 large garlic head sliced at the top and left whole and unpeeled
2 small red onion peeled and cut into quarters
2 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon oregano dried
1 teaspoon soft brown sugar
3 tablespoon tomato puree
1 tablespoon lemon juice
1 tablespoon basil dried or fresh

Instructions

Preheat the oven to gas mark 6/400^oF/200^oC/180^oC fan. Place the tomatoes, red bell peppers, garlic and onions on a baking tray. Drizzle with olive oil, sprinkle with salt, black pepper, oregano and sugar. Roast for 40 - 50 minutes until soft, caramelised and slightly charred at the edges.
Allow to slightly cool then squeeze the garlic from their skins into a blender or food processor. Add the roasted tomatoes, red peppers, onion and any juice from the vegetables then blitz for a couple of seconds until smooth but slightly chunky. Blend for longer if you prefer the sauce smoother.
Pour the sauce into a pan, stir in the tomato purée and add the basil. Heat gently for 5 - 6 minutes, stirring often. Mix into cooked pasta and serve with some Parmesan.