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Easy, Fresh Roasted Pasta Sauce

What you need: 

6 whole tomatoes
3 cloves garlic
6 whole green onions
1/2 whole bell pepper
fresh herbs (rosemary, basil etc.)
2 tablespoons olive oil
2 teaspoons seasoned salt
2 tablespoons soy sauce
1/2 tablspoon cornstarch*

What you do: 

Really this recipe is so simple, and tastes amazing. Try it once and you'll never use a canned tomato again!
First I turn my oven on to broil, and then get my pie pan out that fits 6 whole tomatoes just about perfectly.
Roughly chop the garlic, green onions, bell peppers and herbs. You don't have to get them small because they are going to be broiled and will soften up into mush.
Core out the tomatoes, then stuff the newly carved out tomatoes with your chopped up ingredients, and drizzle half the oil over top the tomatoes, .
Broil the stuffed tomatoes for about 10 - 15 minutes, or until the tomatoes are nice and tender. Don't worry if some of the garlic and onions get a little burnt, it's okay it actually adds to the flavor.
After you remove the tomatoes from the oven, coat the bottom of a skillet with the rest of the oil and add the tomatoes to the skillet. Use a mashed potato masher to mash up the tomatoes, filling and all.
In a small bowl to the side pour in the soy sauce and add the cornstarch, with a fork mix together. Add to the sauce. This will thicken up the sauce, and you'll want to cook it about another ten to twenty minutes while you cook the noodles.
You can add any other spices you like after this, but the roasting of the tomatoes adds such a robust flavor you don't need much. I also usually add in a little fresh basil here at the end as well.
*note - If you'd like you don't even have to add the cornstarch, it just makes it look a bit more like the canned sauce - for the folks you'd like to impress.
Source of recipe: My mother instilled a fear of all canned food in me, and I have searched high and low for a pasta sauce recipe that did not use canned tomatoes, or tomato paste, etc. My search turned up pitiful results, so I came up with this recipe.

Preparation Time: 
10 minutes, Cooking time: 10 - 20 minutes
Cooking Time: 
10 - 20 minutes
Recipe Category: 


Very good!  I left out the peppers, since we don't get along, and turned the tomatoes over partway through the broiling so the bottoms would get cooked, too.  Also used the food processor so the skins would get chopped up a bit more.  If you don't use the corn starch, I recommend using a short pasta with this--I kept losing the chunky bits of sauce while twirling the spaghetti.  I love the natural sweetness that comes out with the roasting.  Yummy stuff.


I tried this one out and I thought it was awesome. It wasn't too hard to make either. I think it was well worth the time. I'd give it 3.5 stars. Great recipe!


This is a very good concept! I can't wait to make it with actual pasta.
I ended up using this recipe to make a mexican rice dish, i just added chili peppers, used about 8 cloves of garlic, a whole red pepper, lots of mushrooms and tomatoes and roasted it all. When it was done i just pulsed it in a food processor and mixed it with rice, corn, a bit of chili oil and some nutritional yeast. It turned out wonderfully!
Thanks for the awesome idea! I can't wait to turn this into pasta sauce. :D


This was excellent! I absolutely loved it! How creative, easy, and tasty this was! The only thing that I didn't like about this recipe was mashing up my beautiful stuffed tomatoes!

I did not use cornstarch because I didn't have any, and it was still absolutely delicious even if it was watery sauce. However, I tend to like my sauces like that sometimes. Very good recipe. Thank you! I will be making this again and trying it with cornstarch to play around with it.


Great recipe! I added the whole pepper and pulsed it in a food processor. It turned out perfectly thick and chunky. The flavour is sensational!


this was awesome...I even burnt the tomatoes horribly and it was still delicious ;)b

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