Oven-Roasted Garlic and Herb Tomato Sauce

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Slow-roasted tomatoes blend with garlic and fresh herbs to create a rich, flavorful Italian tomato sauce perfect for pasta or dipping. This Italian-inspired quick recipe, ready in about 55 minutes, pairs roma tomatoes, halved, garlic cloves, peeled, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 45 min Serves 6 Italian cuisine 90 cal/serving

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Ingredients

2 lbs roma tomatoes, halved
8 garlic cloves, peeled
1/4 cup olive oil
1/4 cup fresh basil leaves
2 tbsp fresh oregano leaves
1 tsp salt
1/2 tsp black pepper
1/4 tsp (optional) red pepper flakes

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Instructions

Step 1: Preheat oven to 375°F (190°C). Arrange 2 lbs halved roma tomatoes and 8 peeled garlic cloves cut side up on a large rimmed baking sheet.
Step 2: Drizzle 1/4 cup olive oil evenly over tomatoes and garlic. Sprinkle 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Toss gently to coat everything.
Step 3: Roast in oven for 45 minutes until tomatoes are soft and edges slightly caramelized.
Step 4: Transfer tomatoes and garlic along with their juices to a blender. Add 1/4 cup fresh basil leaves and 2 tbsp fresh oregano leaves. Blend until smooth but still slightly chunky. Adjust seasoning with more salt or pepper if needed.
Step 5: Use immediately over pasta, or cool and refrigerate up to 3 days.