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
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!
- 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.
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Roasted Green Tomato Sauce (for pasta)Print
- 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
- 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.