Anyone else have tomatoes coming out of their ears?? This sauce is a perfect and delicious way to put them to good use!

And even if you don’t have any from your own backyard, this sauce alone is definitely worth a trip to a local produce stand to get some fresh tomatoes! It also freezes great, so make a double batch and freeze some for a quick dinner on another day or to have on hand when the days get cold and you need a tasty reminder of your late summer harvest.

Start by slicing some tomatoes into big, thick slices. Top with some sliced onion and garlic. Drizzle lightly with olive oil and sprinkle generously with salt and pepper.

Roast in a hot oven to get all those yummy garden flavors caramelized!

Once the roasting it done, throw it all into a blender with a handful of fresh basil and blend until you get the consistency you like. (Don’t forget to vent your blender when blending hot foods!)

Depending on the variety and juiciness of the tomatoes you use, the blended sauce may be thinner than you want. If this is the case, simmer it over medium heat in a saucepan until you get the consistency you like. Serve over hot pasta or as a dipping sauce for breadsticks, a sauce for pizza, or just drink it (it’s that good)!

This sauce is so versatile and is also divine on homemade pizza or for dipping pizza bites! Don’t let summer end without giving it a try!

Roasted Garden Veggie Sauce

Roasted Tomato Pasta Sauce

Ingredients

5 large tomatoes we used Big Boy variety, sliced into ½” thick slices
½ sweet onion sliced
6 cloves garlic sliced
About ¼ cup olive oil for drizzling
Salt and pepper
A handful of fresh basil leaves
12 ounces angel hair pasta cooked al dente (or any other pasta, zoodles, or spaghetti squash)
Cooked meat if desired for making meat sauce - chicken, ground beef, ground sausage, sliced smoked sausage
Parmesan cheese for serving

Instructions

Preheat oven to 350. Line a rimmed baking sheet with foil and spray it lightly with cooking spray. Lay tomatoes, onion, and garlic slices on sheet. Drizzle lightly with olive oil and sprinkle generously with salt and pepper. Bake in preheated oven for 30-40 minutes.
When done roasting, put roasted vegetables and basil in vented blender and blend until smooth. If consistency is too thin, simmer in a saucepan until desired consistency is reached. Add your favorite meat to the sauce and serve immediately over cooked angel hair pasta (or substitute). Sprinkle with parmesan cheese for serving.