I love Italian food – the pasta, the tomato sauce, the cheese, and best of all? The garlic! I can’t get enough roasted garlic. Have you ever made your own tomato sauce from fresh tomatoes? Recently, I’ve started roasting my own tomatoes and making Roasted Garlic Tomato Sauce, and I was so surprised with how simple and easy it is to do. The taste is just amazing.
This #SundaySupper theme is Italian food! I decided to share my favorite way to make homemade tomato sauce by roasting your own tomatoes (and garlic!), and then puree it into something amazing.
I used campari tomatoes that were still on the vine. I chose them for their high level of sugar and juiciness, but you can use any kind of tomato you want. I’ve roasted grape and cherry tomatoes as well. The campari tomatoes are actually a bit bigger than cherry tomatoes.
I sliced them in half and put them cut side down. Then, I added lots of cloves of roasted garlic and drizzle everything in olive oil. Mix them up just a bit. Bake them for about 15 minutes on 425 degrees.
When they come out the skins should be a little crispy and burned.
Let them sit for a few minutes after you take them out of the oven. This makes it easy to just pull the skins off.
Once you pull the skins off, throw them away, and then put everything in the blender. Pulse until it’s turned into a sauce. If it seems a little thick, add about 1/2 cup of the hot pasta water to the blender.
I chose to make this with bucatini pasta, which is like spaghetti, but it’s long tubes. My kids always love it. After making the pasta, toss the pasta in the sauce and serve immediately. Top with a little dash of Italian seasonings and parmesan cheese.Print
- 16 oz. bucatini pasta, made according to directions
- 18–24 compari tomatoes, halved
- 18–24 roasted garlic cloves
- olive oil
- parmesan cheese
- italian seasoning
- Preheat oven to 425 degrees.
- Wash tomatoes and slice in half.
- Place tomatoes half side down on a cookie sheet.
- Add garlic all over the tomatoes.
- Drizzle everything in olive oil and gently mix up.
- Bake for about 15 minutes, until skins start to burn just a bit.
- Remove from oven and let sit for 5 minutes or so.
- Pinch skins off each tomato.
- Transfer tomatoes, garlic, and olive oil to blender.
- Blend on pulse until everything is nicely pureed.
- If sauce is too thick, add about 1/2 cup of hot pasta water to the sauce and pulse until well combined.
- Finish up cooking pasta, according to directions, and toss with the sauce.
- Serve immediately and top with parmesan cheese and Italian seasoning.
- Serving Size: 1/2 cup of pasta
Looking for more Italian Dinner ideas? Check out all these amazing recipes!
- Cacio e Uova Meatless Recipe from She Loves Biscotti
- Gnocchi alla Romana from Tramplingrose
- Italian Rice Balls from My World Simplified
- Rosemary Focaccia from Curious Cuisiniere
- Tomato Caprese with Burrata from Casa de Crews
- Asparagus and lemon risotto from Un Assaggio of Food, Wine & Marriage
- Braised Italian-Style Beef Short Ribs from Hardly A Goddess
- Bruschetta Chicken from Meal Planning Magic
- Bucatini with Roasted Garlic Tomato Sauce from The TipToe Fairy
- Orechietti with Broccoli Rabe and Shrimp from Delaware Girl Eats
- Cheesy Gnocchi and Sausage Bake from Confessions of a Cooking Diva
- Classic Vodka Sauce from Cupcakes & Kale Chips
- Eggplant Parmesan from Rants From My Crazy Kitchen
- Fast Faux-Baked Ziti from Fantastical Sharing of Recipes
- Florentine Pizza from A Mind Full Mom
- Gluten Free Meatballs with Homemade Sauce from Gluten Free Crumbley
- Green and Yellow Artichoke Tortellini with Mushrooms, Pancetta and Spring Peas with White Wine Reduction from Crazy Foodie Stunts
- Grilled Chicken Pesto Panini from Eat, Drink and be Tracy
- Mushroom Bolognese Pasta Recipe from Life Tastes Good
- Parma Rosa Baked Ziti from Palatable Pastime
- Pasta Con Sarde a Mare – Pasta with Sardines at Sea from Caroline’s Cooking
- Pasta e Fagioli from Cindy’s Recipes and Writings
- Penne with Sausage in Creamy Boursin Cheese Recipe from Feeding Big and more
- Pesce all’Aqua Pazza from Monica’s Table
- Polenta-Crusted Italian Sausage Pies from Wholistic Woman
- Pumpkin Agnolotti from Jane’s Adventures in Dinner
- Shrimp Fra Diavolo from Grumpy’s Honeybunch
- Slow Cooker Lasagna from Food Lust People Love
- Stuffed Ravioli in Alfredo Sauce from The Freshman Cook
- Tuscan Kale Pesto Risotto from Cooking Chat
- Tuscan Porterhouse with Balsamic-Rosemary Steak Sauce and Seared Radicchio from The Texan New Yorker
- Tuscan Style Chicken Breasts from Simple and Savory
- Zuppa Toscana from Momma’s Meals
- Italian Berries, Mascarpone and Marsala Budini from La Bella Vita Cucina
- Berry Tiramisu from That Skinny Chick Can Bake
- Cannoli Poke Cake from Moore or Less Cooking
- Cherry Walnut Biscotti from Pies and Plots
- Chocolate Tiramisu from Renee’s Kitchen Adventures
- Fiordilatte Gelato from Manu’s Menu
- Italian Cream Cheesecake from The Crumby Cupcake
- Lemoncello Tiramisu from The Redhead Baker
- Limoncello Cookies from Cosmopolitan Cornbread
- Orange and Almond Ricotta Cheesecake from Pine Needles In My Salad
- Panna Cotta with Fresh Berries from The Chef Next Door
- Salame al Cioccolato (Chocolate Salami) from A Kitchen Hoor’s Adventures
- Strawberry Panna Cotta from From Gate to Plate
- Tiramisu Semifreddo from Tara’s Multicultural Table
- Wine and Cheese Chocolate Muffins from What Smells So Good?
- Zabaglione Gelato from Magnolia Days
- Bicerin (Italian Coffee) from Hezzi-D’s Books and Cooks
- Easy Limoncello from Our Good Life
- Liquore all’Alloro from Culinary Adventures with Camilla
- Sgroppino (Frothy Italian Sorbetto Cocktail) from The Wimpy Vegetarian
And Zucchini Torta plus More Recipes for Italian Fest from Sunday Supper Movement
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