This roasted tomato pasta sauce is the perfect way to use fresh tomatoes from your garden. It’s so flavorful that you may never go back to store-bought jarred sauce! Best of all, it’s incredibly easy to make, taking just minutes to prepare. The result is a rich, delicious sauce that pairs beautifully with pasta, zoodles, pizza, chicken, or fish. Plus, it’s low-carb, with only 4.3g net carbs per ½ cup.
INGREDIENTS
- 4 fresh tomatoes, washed and quartered
- 3–4 whole garlic cloves
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
INSTRUCTIONS
- Preheat Oven: Set your oven to 375°F and prepare a rimmed baking sheet by spraying it with nonstick cooking spray.
- Prepare the Tomatoes: Quarter the tomatoes and place them in a large mixing bowl. Toss with olive oil, garlic cloves, Italian seasoning, salt, and black pepper. For fewer dishes, you can mix everything directly on the baking sheet.
- Spread and Roast: Evenly spread the tomato mixture on the baking sheet. Roast in the oven for about 1 hour, checking occasionally to ensure the tomatoes are roasting, not burning. Cooking time may vary.
- Blend into Sauce: Remove from the oven and mash the roasted tomatoes and garlic using a potato masher or a hand blender until the desired consistency is achieved.
- Store Leftovers: Transfer the sauce to an airtight container and refrigerate any leftovers.
NOTES
- Nutritional Information (per ½ cup):
- Calories: 116
- Fat: 10.4g
- Carbs: 5.8g
- Fiber: 1.5g
- Protein: 1.3g
- Net Carbs: 4.3g
- Customizations: Add fresh herbs like basil or thyme for extra flavor. You can also mix in red pepper flakes for heat, roasted onions, or grated parmesan cheese for added richness.
- Serving Suggestions:
- Use as a sauce for pasta, spaghetti squash, or pizza.
- Spoon over chicken, fish, or meat.
- Enjoy as a dipping sauce for fried zucchini, cheese sticks, or crusty bread.
NUTRITION INFORMATION
Yield: 3 servings | Serving Size: 1
