Roasted Tomato Bolognese Sauce
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Roasted tomatoes, garlic and basil give this bolognese sauce incredible flavor. This simple, thick, rich sauce is perfect over pasta or in lasagna!
The amazing comfort of pasta, combined with the amazing flavor of roasted tomatoes makes for one happy tummy!
Bolognese, or “meat sauce” as I called it growing up in Oklahoma, is a rich and hearty sauce that combines ground meat with tomatoes, garlic and Italian herbs.
I decided to roast the tomatoes and garlic in olive oil, as I so love to do. See Roasted Tomato Ricotta Bruschetta, Polenta Pizzas with Roasted Tomatoes and Bacon and Roasted Green Bean Pesto Salad! Roasting tomatoes brings out so much flavor and gives them a delicious sweetness.
My favorite thing to do is make a big batch of pasta sauce on Sunday evening, then put it in the refrigerator to eat all week!
It’s an easy leftover that just keeps getting more delicious every day!
Roasted Tomato Bolognese Sauce Ingredients
- 4 cups cherry tomatoes
- 4 cloves garlic
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- ¼ tsp black pepper
- 2 tbsp fresh basil (chopped)
- 1 lb ground beef
- 1 can (6 oz) tomato paste
- 1 tsp dried parsley
- 1 tsp black pepper
- ½ tsp dried oregano
- ½ tsp salt
Roasted Tomato Bolognese Sauce Instructions
Preheat the oven to 400°F.
Place the tomatoes and garlic on a baking sheet covered with foil bent into a basket shape. Drizzle with the olive oil and balsamic vinegar, then top with the black pepper and fresh basil.
Bake for 25 minutes.
In the meantime cook the ground beef in a large skillet. Drain any grease.
Remove the roasted tomatoes from the oven.
Add the tomatoes, garlic and basil to a food processor.
Add the remaining ingredients.
Purée.
Add the sauce to the cooked beef in a large skillet. Cover and simmer over low heat for 30 minutes.
Pour the sauce over your favorite pasta. I had leftover rigatoni from my Four Cheese Stuffed Baked Rigatoni so that’s what I used!
Grate a little fresh parmesan on top and buon appetito!
Roasted Tomato Bolognese Sauce
Ingredients
- 4 cups cherry tomatoes
- 4 cloves garlic
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 ¼ tsp black pepper, divided
- 2 tbsp fresh basil, chopped
- 1 lb ground beef
- 6 oz tomato paste
- 1 tsp dried parsley
- ½ tsp dried oregano
- ½ tsp salt
Instructions
- Preheat the oven to 400°F.
- Place the tomatoes and garlic on a baking sheet covered with foil bent into a basket shape.
- Drizzle with the olive oil and balsamic vinegar, then top with ¼ tsp black pepper and the fresh basil.
- Place in the oven and roast for 25 minutes.
- In the meantime cook the ground beef in a large skillet.
- Drain any grease.
- Remove the roasted tomatoes from the oven.
- Add the tomatoes, garlic and basil to a food processor.
- Add the tomato paste, dried parsley, dried oregano, remaining 1 tsp black pepper and salt, puree.
- Add the pureed sauce to the cooked ground beef in a large skillet.
- Cover and simmer over low heat for 30 minutes.
- Pour over your favorite pasta.
Nutrition Facts
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5 Comments on “Roasted Tomato Bolognese Sauce”
That looks and sounds so yummy. 🙂 will have to try this. Thanks
Simon
When I roasted the tomatoes a lot of juice was left in the pan. Do you dump all that into the processor as well?
Hi Nick, yes, all of the juices from the tomatoes should go into the food processor!
This is brilliant, particularly as a base which I could probably experiment with to mix it up a bit. The sauce recipe results in a thick rich texture akin to jar purchased sauce but far healthier, more delicious in my opinion and in control of the cook! I doubled the recipe and used half cherry tomatoes (their expensive) and half cheap field tomatoes. I also added my favourite Habanero powder to give it some kick, just delicious! A cinch to make and I look forward to enjoying it in days to come as it matures. Thanks, I feel like this is the bolognese sauce recipe I’ve been searching for a long time.
Thanks so much! I’m glad that you enjoyed the recipe and made it your own 🙂