Creamy roasted green tomato sauce using unripe green tomatoes, perfect to serve over pasta. Also provides freezing instructions if you want to make a couple batches to preserve! This makes 6 cups of tomato sauce.
Green Tomato Sauce for Pasta
If you love my roma tomato sauce or roasted cherry tomato sauce, then you are going to love this green tomato sauce!
Green tomatoes are roasted in the oven, and then added to a food processor where we pulse until it turns into a creamy sauce. That it’s – it’s so easy to make!
When we’re picking green tomatoes at the end of our garden season, I make a couple batches of this to freeze, along with green tomato soup, green tomato jam, pickled green tomatoes and my favorite green tomato pie for dessert. I have learned to love green tomatoes and I hope you do too!
This makes 6 cups of tomato sauce, or (3) pint jars.
Ingredients
- Green tomatoes, about 6 large tomatoes, cut into quarters
- Garlic cloves
- Onion Powder, also have lots of garden onions? Try making my homemade onion powder.
- Olive Oil
- Fresh Basil Leaves
- Salt & Pepper
How to Make Green Tomato Sauce
Add tomatoes and cloves of garlic in a 9×13 baking dish.
Drizzle olive oil and sprinkle onion powder on top of the tomatoes, stirring to coat.
Bake until the tomatoes soften up and start bursting.
Place tomatoes, garlic and leftover olive oil in a food processor.
Add fresh basil and salt and pepper.
Pulse until a creamy tomato sauce forms.
Use right away, keep in the refrigerator for spaghetti later in the week or freeze to enjoy for months!
Freezing Tomato Sauce
Allow tomato sauce to cool and then ladle into freezer safe containers or freezer bags. Place in the freezer, good for up to 6 months.
How to Use Green Tomato Sauce
Use this green tomato sauce as you would for any red pasta sauce. Our favorite ways are:
- As a pasta sauce on spaghetti or other noodles.
- As a pizza sauce.
- In casseroles that need pasta sauce, like Baked Spaghetti Casserole with Ground Beef & Ricotta or Meatball Texas Toast Casserole.
Pin for later:
Roasted Green Tomato Sauce (for pasta)
PrintIngredients
- 3 pounds green tomatoes equals about 6 medium/large tomatoes, cut into quarters
- 4 cloves garlic
- 1/4 cup olive oil
- 1 teaspoon onion powder
- 1/2 cup fresh basil leaves
- Salt + pepper to taste
Instructions
- Preheat oven to 425 degrees F.
- Spread tomatoes and cloves of garlic in a 9×13 pan. Drizzle with olive oil. Sprinkle with onion powder. Mix so tomatoes are completely coated.
- Bake for 35 minutes, or until tomatoes soften up and start bursting.
- Let tomatoes cool for a few minutes and then put tomatoes/garlic (and any olive oil left in the pan) in the food processor. Add fresh basil and salt + pepper to taste.
- Pulse until a smooth creamy tomato sauce forms.
- Use sauce immediately after, put in the fridge for 3-4 days, or freeze (in a freezer bag) for up to 6 months.
The Danish says
I have a ton of tomatoes hanging around. My husband sent me this recipe. Delish! I added some sugar to contrast the bitterness.
Mary L Rogers says
Can you can this recipe? I have so many green tomatoes!
Tom says
Escuse me . The recipe looks good but you have made up the numbers with a couple of orange tomat.
Pamela Reed says
Hi Tom, I’m unsure of what you’re saying but as the recipe states “3 pounds green tomatoes which equals about 6 medium/large tomatoes”. You should try making the sauce. 🙂