Fettuccine with Roasted Tomato Sauce

Roasted Tomato Sauce

Meet my new favorite tomato sauce.  I have to say, I was actually surprised at how good this was. I noticed this recipe in a Williams Sonoma cookbook last year and but had to wait until tomatoes were in season before I could make it.  Without a doubt, this was definitely worth the wait. The recipe itself is so simple – just tomatoes and a few other vegetables roasted until tender, blended together in the food processor and served over warm pasta. But don’t let the simplicity of it fool you – this sauce is so full of flavor that I couldn’t stop “taste-testing” it straight out of the pot.  Yes, it’s that good. Even if you have a tried and true favorite pasta sauce (we did!), give this one a try.  I’m not convinced I’ll ever go back to our previous favorite.

Roasted Tomato Sauce

Fettuccine with Roasted Tomato Sauce


2 red bell peppers, seeded and quartered
2 yellow onions, cut into wedges
3 lbs Roma tomatoes, halved lengthwise and seeded
2 heads garlic, halved lengthwise
1/4 cup olive oil
1 cup fresh basil, chopped
Salt and Pepper
1 lb Fettuccini


Preheat the oven to 450. Place the peppers, onions, tomatoes and garlic on 2 rimmed baking sheets. Toss the vegetables with the olive oil and season with salt and pepper. Roast the vegetables until tender and golden, 30-35 minutes. Let cool until easy to handle.

Remove and discard the skins from the roasted peppers and tomatoes and transfer the flesh to the bowl of a food processor. Squeeze the roasted garlic from the cloves into the bowl and add the onions and basil. Pulse until coarsely chopped. Transfer to a saucepan and heat on low until heated through. Season with salt and pepper.

Bring a large pot of water to a boil and cook pasta according to package directions. Drain, reserving about 1/2 cup of the cooking water to thin out sauce if it is too thick. Serve pasta immediately, accompanied by the sauce.

from the Williams Sonoma Make Ahead cookbook

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  1. This looks wonderful, Megan! We made a roasted tomato soup that I absolutely love — there’s something great and special about roasting tomatoes – so I’m sure this sauce will be a favorite of ours too. Thanks for sharing it with us.

  2. I am making this tonight. I needed something different for dinner and something quick. Also, since the temperatures around here are dropping, I won’t mind heating the oven up. Thank you!

  3. I love a good, homemade pasta sauce. Yum!

  4. i made a roasted pasta sauce earlier this summer…it is soooo good! mine was a little different, but the same concept. 🙂

  5. That roasted tomato sauce sounds delicious and your photos look fantastic!

  6. that looks wonderful Megan! I love the addition of the red peppers!

  7. Wow, this sounds delicious! Different enough to be really interesting but familiar enough that all the family will enjoy it! Great job.

  8. I heart roasted tomatoes! I often roast tomatoes to make tomato sauce, but this sauce sounds like another incredible option for roasted tomatoes 🙂

  9. I love homemade sauce! This is even better. It’s quick too 🙂

  10. Megan, this pasta looks awesome!
    Love roasted tomato sauce.
    Have you joined us at Project Lunch Box yet? This post would be a great link up

  11. We made this tonight, Megan! It was a great change up from our traditional crockpot spaghetti sauce. Thanks.

  12. We love this sauce, but I set off the smoke alarms every time I make it. Any suggestions on how to make it smoke less?


    • Unfortunately, I’m not sure! I just made it last week and it didn’t smoke at all. Does it smoke the whole time, or just at the end? Maybe try turning the oven temp down a little, or or taking them out sooner? Sorry I’m not more help!

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