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Chunky Roasted Tomato and Garlic Sauce

Goodbye summer salads, hello fall foods

The end of tomato season is upon us, meaning it's time to pull those ripe tomatoes out of your garden. To help you transition from summer salads to heartier fall food, here is a roasted tomato sauce that you can toss with your favorite pasta.

Chunky Roasted Tomato and Garlic Sauce

Ingredients:

    • 2 pounds vine-ripe Roma tomatoes, cored, halved
    • 6 garlic cloves, minced
    • Extra virgin olive oil
    • Salt and freshly ground black pepper
    • 6 to 7 fresh basil leaves, finely shredded

Directions:

1. Preheat oven to 400 degrees F.

2. Place tomatoes and garlic in a large baking dish and generously drizzle with olive oil, enough to lightly coat tomatoes.

3. Season with salt and pepper and toss tomato mixture to combine.

4. Roast for 40 to 45 minutes, stirring occasionally, until tomatoes are lightly browned and softened.

5. Add basil and use the back of a spoon to mash tomatoes slightly until a chunky sauce forms.

6. Toss with your favorite pasta immediately.

More vegan healthy recipes!
Coconut sweet potato fries with tahini dip

Sweet potato baked doughnuts

Vegan fish and chips


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