Roasted Tomato Marinara Pasta Sauce

Roasted Tomato Marinara Pasta Sauce

I love this pasta sauce for many reasons. It has no added sugar (or preservatives and colors). It has a ton of veggies packed into it. I can control the flavouring (and add as much garlic as possible – why does nothing ever taste garlicky enough?).

As you probably know by now, I hate processed foods, and love healthifying sauces and condiments (and everything, ever). This recipe makes me so happy because it uses all vegetables + some salt and oil to recreate the taste, color (thanks to the red capsicum) and texture. A win for healthy food!

This sauce is also great because it takes about 10 minutes total time – a few minutes to chop the veggies and throw it in the oven and a few minutes to process it all up in the food processor.

You can use this sauce for pizzas, pasta, lasagna, parmigiana – anything Italian!

Pasta Sauce Prep

Roasted Tomato Marinara Pasta Sauce
Prep time
Cook time
Total time
Delicious and easy roasted marinara sauce for pizza, pasta, lasagna, parmigiana - anything Italian!
Yield: 4 cups
  • 10 tomatoes, roughly chopped
  • 2 brown onions, roughly chopped
  • 1 red bell pepper (capsicum), roughly chopped
  • 1-2 medium zuchinnis OR carrots, roughly chopped
  • 1 whole garlic bulb
  • 2 Tbsp Italian seasoning
  • 1 tsp salt
  • 1 Tbsp extra virgin olive oil or coconut oil
  • 1 cup fresh basil
  1. Preheat oven to 200°C / 400°F.
  2. Add tomatoes, onions, capsicum, zucchinis in a baking tray (preferably glass for easy cleaning).
  3. Wrap garlic bulb in foil and place in the baking tray.
  4. Sprinkle salt and italian seasoning over the veggies, then drizzle them with oil.
  5. Bake for 1 hour.
  6. Remove from oven and let cook down for 30 minutes.
  7. In a food processor, add the veggies (including juices) and basil. Remove garlic from the foil and squeeze the gooey garlic insides out from the skin into the food processor.
  8. Process until desired consistency. You could blend in a Vitamix if you want a smooth sauce.



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14 comments on “Roasted Tomato Marinara Pasta Sauce

      • Shae,
        I want to prepare this recipe this week, please tell me what type and size tomatoes you use. I am just getting familiar with tomatoes and could use some pointers.


        • Hi Beth, I usually use ripe medium size Roma tomatoes. You just want the least watery tomatoes you can get so the sauce is thicker. This recipe should work with any tomatoes though – theres not really a wrong way to do it. Let me know how you go with it! x

    • Oh I’m so glad you liked it! I haven’t tried freezing it yet (I always eat it up too fast) but I would imagine it freezes very well. Let me know if you try it how you go x

    • Well the roasting add a lot of flavor to the tomatoes, onions and garlic. Also, I put the mix in the food processor to chop it all up not the Vitamix. But you could short cut and just put it all in the food processor. I’m sure it would still taste great!

  1. I’m new to a lot of “healthy foods” as I went completely vegan only 11 months ago. So my question to you is What exactly is a Red Capsicum? LOL I have looked it up but from what I am seeing it can be one of many different types of peppers. Is it just a plain red bell pepper? If not, can you tell me exactly which one you use. Thanks so much Shae! I’m trying to make your Eggplant Lasagna tonight and would appreciate it if you could possibly answer me within the next 2 hours, but if not, I would still appreciate the answer anyway. Thanks again! And Happy Labor day! (I will be laboring over a stove tonight!) LOL

    • Hi there, oh sorry, yes capsicum is the Australian word for bell pepper! I always forget to write down the US & Aus version. I have just fixed the recipe – thanks for pointing this out :). I hope you enjoy the lasagne!

  2. So this definitely doesn’t take 1 minute to cook, nor does it have a total time of 11 min!
    Looking forward to tasting though, it’s in the oven with some lasagna right now!

  3. Pingback: Make It Healthy, Make Your Own: Pizza | The Adventures of Z & K

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