Creamy Roasted Tomato Garlic Sauce: Easy 20-Minute Recipe
A quick and easy creamy roasted tomato garlic sauce that transforms simple pantry staples into a luxurious, velvety sauce in just 20 minutes. Perfect for busy weeknights, this sauce tastes like it simmered for hours but comes together with minimal effort.
- Prep Time: 5 minutes
- Cook Time: 15-20 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Sauce
- Cuisine: Italian
Ingredients
- 1 pound (450g) cherry or grape tomatoes
- 6–8 garlic cloves, unpeeled
- 3 tablespoons extra-virgin olive oil, divided
- ½ cup (120 ml) heavy cream
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional)
- A handful of fresh basil leaves, for finishing
Instructions
- Preheat your oven to 400°F (200°C). Line a rimmed sheet pan with parchment paper for easy cleanup.
- Wash and dry the cherry tomatoes. No need to halve them. Separate the garlic cloves but leave the skins on. Place everything on the prepared sheet pan.
- Drizzle 2 tablespoons of olive oil over the tomatoes and garlic. Use your hands to toss until well coated. Spread them in a single layer. Sprinkle with salt and pepper.
- Roast for 15-20 minutes, until the tomatoes are blistered and starting to collapse and the garlic feels soft when gently squeezed.
- Remove the pan from the oven and let it cool for 2-3 minutes.
- Once cool enough to touch, squeeze each garlic clove from the bottom to release the soft roasted garlic. Discard the skins.
- Transfer the roasted tomatoes (with any juices on the pan), the squeezed garlic cloves, the remaining 1 tablespoon of olive oil, heavy cream, and red pepper flakes (if using) to a blender. Blend on high until completely smooth, about 30-45 seconds.
- Taste and adjust seasoning with more salt or pepper if needed. If the sauce is too thick, add a tablespoon of pasta water or broth to thin it out.
- Tear the fresh basil leaves into the sauce and stir gently. Serve immediately over pasta or as desired.
Notes
Don’t skip the single layer on the sheet pan to avoid steaming. Watch the garlic closely to prevent burning. Use room-temperature cream to prevent the sauce from seizing. Blend carefully as hot liquids expand. Taste and adjust seasoning as tomatoes vary in sweetness. For a dairy-free version, swap heavy cream with full-fat coconut cream or cashew cream.
Nutrition
- Serving Size: ½ cup (about 120 ml)
- Calories: 180
- Sugar: 4
- Sodium: 300
- Fat: 16
- Saturated Fat: 7
- Carbohydrates: 8
- Fiber: 2
- Protein: 2
Keywords: creamy tomato sauce, roasted tomato garlic sauce, quick pasta sauce, easy tomato sauce, 20-minute recipe, homemade sauce, weeknight dinner