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+ servings
Big bowl of pasta tossed in roasted tomato sauce.

Vegan Roasted Tomato Sauce

It's time to switch up pasta night with this creamy Vegan Roasted Tomato Sauce! It's ridiculously easy to make, and only requires a few simple ingredients! The roasted tomatoes add a beautiful flavor, and the acorn squash gives it the perfect creamy texture without the need for heavy cream or milk! You only need six ingredients, and about 25 minutes to prep! (The hardest part is waiting for the vegetables to roast in the oven.) It's amazing on pasta, vegetables, or in my Lasagna recipe!
5 from 1 vote
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Main Course
Cuisine American
Servings 4
Calories 152 kcal

Equipment

  • High Speed Blender or Immersion Blender
  • Baking Sheet
  • Parchment Paper

Ingredients
  

  • 6 Cups Fresh Chopped Tomatoes
  • 1 Acorn Squash - Cut in half.
  • 4-6 Cloves of Garlic Leave the peel on while roasting.
  • 1 Cup Fresh Basil Feel free to add more if you want!
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Teaspoon Salt Feel free to add more if you'd like!
  • ½ Teaspoon Chili Powder

Instructions
 

Preparing the Vegetables

  • Start by lining a baking sheet with parchment paper, and setting your oven to 400 degrees.
  • Next chop your tomatoes and cut your acorn squash in half. (Make sure to scrape out the seeds.)
  • Then place your tomato slices, garlic cloves, and acorn squash to the baking sheet. (Acorn squash should be face down.)

Roasting the Vegetables

  • Bake at 400 degrees for about an hour. Check the garlic halfway through - once it's slightly golden brown on the outside it should be ready. Remove it to cool while the tomatoes and acorn squash finish roasting.
  • Once the tomatoes and acorn squash are done roasting, carefully remove the baking sheet from the oven. (The tomatoes release a lot of water!) Flip the acorn squash face up, and let the vegetables sit for a few minutes to cool down.

Making the Sauce

  • After the vegetables have cooled for a few minutes, add them to your blender with the garlic. (You should be able to squeeze the roasted garlic out of each clove!) Blend on high until the mixture becomes creamy.
  • Next, add in the basil, salt, chili powder, and olive oil. Blend on high until it's well combined. Once you have everything blended together you can add more salt, basil, or chili powder to your taste! Enjoy!

Notes

How to store & reheat leftovers:
You can store sauce in an air tight glass container for up to five days in the refrigerator. After that I would transfer it into the freezer for longer storage! (Perfect for a rainy day.) Make sure your container is freezer safe! To reheat, just add it to the stovetop in a pan on medium/low heat. Stir until it's warm. You can also add it to your pasta of choice, and microwave it together! I would not recommend storing the pasta with the sauce. (It tends to get soggy.)

Nutrition

Serving: 1gCalories: 152kcalCarbohydrates: 21gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 601mgPotassium: 933mgFiber: 5gSugar: 6gVitamin A: 2648IUVitamin C: 44mgCalcium: 74mgIron: 2mg
Keywords creamy roasted tomato sauce, paleo roasted tomato sauce, roasted tomato sauce, vegan tomato sauce, whole30 roasted tomato sauce, whole30 tomato sauce
Did you make this recipe?Tag @freshwaterpeaches on Instagram!