A bowl full of roasted tomatoes and garlic
5 from 5 votes

Roasted Tomato Sauce

Course: Light Meals, Mains
Cuisine: English
Keyword: Low Carb, Paleo, Vegan, Vegetarian, Whole30
Prep Time: 5 mins
Cook Time: 35 mins
Total Time: 40 mins
Servings: 4 people
Author: Anna Bloomfield
An amazing roasted tomato sauce made from fresh tomatoes with a hint of garlic and the right balance of sweet and tart.
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  • 500 g cherry/grape/baby plum tomatoes
  • 1 onion (peeled and quartered)
  • 3 cloves garlic (peeled)
  • 1 tablespoon lemon juice
  • 2 teaspoons tomato puree
  • A pinch of sugar (optional)
  • ½ teaspoon each of salt and pepper


  • Pre-heat the oven to 200°C.
  • Place the tomatoes, onion and peeled garlic cloves in an oven proof dish. Bake for 30-35 minutes until the veg begin to char at the edges. Keep an eye on the garlic. If it looks like it’s beginning to brown, cover it with some of the other veg.
  • Place the cooked vegetables, any liquid from the oven dish and the remaining ingredients into your food processor. Whizz until blended to your desired consistency.
  • Serve as you wish.


Calories: 38kcal (2%) | Carbohydrates: 9g (3%) | Protein: 2g (4%) | Fat: 1g (2%) | Saturated Fat: 1g (5%) | Sodium: 16mg (1%) | Potassium: 322mg (9%) | Fiber: 1g (4%) | Sugar: 4g (4%) | Vitamin A: 610IU (12%) | Vitamin C: 32.9mg (40%) | Calcium: 24mg (2%) | Iron: 0.9mg (5%)

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