Easy, creamy (without dairy or nuts!), and unbelievably delicious, this is a 30 Minute gluten-free dinner you will want to make on repeat! The Roasted Tomato Sauce is made with just 4 ingredients, comes together with minimal effort and is customizable to tastes, so perfect when you need a quick and easy dinner! Great all year round but especially flavorful with summer tomatoes.
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This 30 Minute Roasted Tomato Sauce Pasta Dinner is a gluten-free dinner you are going to make on repeat!
It is one of the easiest dinner recipes as it comes together with minimal hands on effort, it is flexible and customizable (skip or add more of the bell red pepper for different flavors), and is so creamy and delicious!
And I should add up front that it is super creamy simply because of the blended roasted vegetables — there is no dairy or nuts in the recipe!
It is simply made with cherry tomatoes, red bell pepper, shallots, garlic, salt and pepper!
Such simple ingredients but roasting them brings out the most robust flavor, and when blended together, it’s divine!
Serve with lots of fresh basil (I may or may not have gone a little overboard in my photo but I loooove fresh basil!) and/ or a hefty sprinkle of Parmesan cheese, or add some crushed red pepper for a spicy kick, and you have a gluten-free dinner that is quick, easy and delicious!
How to make the 30 Minute Roasted Tomato Sauce
This recipe is based on one we used to make often, and recently inspired by my Instagram friend Sarahsdolcevita who shared her recipe with roasted tomatoes and peppers a few months ago… we’ve been making this version the last two months on repeat!
Here’s what you’ll need:
red bell pepper (I tend to use 1/2 a bell pepper but use the entire pepper for a more complex flavor or skip for more tomato-y flavor)
1 large shallot
4-5 garlic cloves
kosher salt and pepper.
How to Roast Tomatoes
Roasting vegetables is one of our favorite ways to enjoy vegetables all year round. Aside from being unbelievably simple — just toss with olive oil, salt and seasoning to taste then let the oven to the rest, roasting brings out the best flavor in vegetables.
Especially in the winter months, vegetables like tomatoes just are not as fresh, juicy or flavorful, roasting them is a game changer!
And I should add that while this dish is fabulous all year round – particularly cozy in the colder months, it is particularly flavorful in the summer when tomatoes are at their peak in flavor.
You can roast vegetables at any temperature from 350-425 degrees Fahrenheit, which adds great flexibility if when you are cooking multiple dishes; but my preference is always 400 degrees Fahrenheit for 25- 30 minutes. It works for just about any vegetable. And if you need to adjust the oven temperature, you just adjust the cooking time
For this recipe, I roast them a 400 degrees, 25 minutes.
Pro tip: whenever you roast vegetables, roasting them on the top shelf will make them crispier and cook faster!
After roasting the vegetables, let cool for just a minute, then transfer the vegetables along with all the liquid in the pan and 1/4 cup of reserved pasta water, to a blender.
Easy, creamy (without dairy or nuts!), and unbelievably delicious, this is a 30 Minute gluten-free dinner is one you will want to make on repeat! It comes together with minimal hands on effort and is customizable to tastes, so perfect when anytime you need a quick and easy dinner! Note: for us this feeds 2-3 people but adjust quantities according to tastes and appetite!
1/2largebell red pepper, de-seeded and coarsely chopped I tend to use 1/2 a red bell pepper but use the entire pepper for a more complex flavor or skip for more tomato-y flavor.
2tablespoonsolive oil (more as needed)
1/4teaspoonkosher salt more or less to taste
ground pepperto taste
1/4 cupreserved salted pasta water more or less to tastes
8-12ozgluten-free pasta of choicewe use Banza pasta (amazon affiliate link)
½cupfresh basil, chopped, more or less to tastesfor serving
Parmesan cheese for serving
Preheat oven to 400 degrees.
Add all the vegetables to an oven safe pan, drizzle with olive oil, salt and pepper and toss so that all the tomatoes are lightly coated with oil. Bake for 25 minutes or until tomatoes are blistered and other vegetables tender. Let cool for a few minutes.
While vegetables roast, bring pasta water to a boil and when you have 5 minutes left to bake on the vegetables, salt water well, and cook pasta according to package. Before draining pasta, reserve 1/2 cup pasta water (you will most likely only use 1/4 cup but good to have extra as needed).
Transfer roasted vegetables along with all the liquid in the pan to a blender, add 1/4 cup reserved pasta water and blend 1-2 minutes until creamy. Use a spoon taste and look at thickness, adding more reserved pasta water and blending a few extra seconds as desired.
Place cooked pasta back into the cooking pot or into a big bowl, add blended roasted tomato sauce and toss to coat all the pasta. Top with lots of fresh basil and/ or Parmesan cheese, or even a sprinkle or two of crushed red pepper for spicier taste, and enjoy!
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...