We got hit with a cold spell (relative, I know) here in Dallas, and this Creamy Vegan Roasted Tomato Sauce was the perfect easy weeknight meal to warm + cozy up!
One of my favorite things about this recipe is that it’s just two easy steps. Step one: roast your tomatoes (+ other veggies). Step two: add everything to a blender. And I guess step three would be: devour creamy delicious goodness.
How to roast tomatoes
For this recipe, I roasted cherry tomatoes, chopped onion, and peeled garlic cloves in olive oil at high heat for about 25 – 30 minutes. When roasting, I was looking to cook the tomatoes until they burst and the onions had started to turn a nice golden color and caramelize.
Why you want to roast tomatoes
I find that roasting the tomatoes and onions bring out a really nice caramelized flavor that you can taste in the final result of the sauce. You do want to make sure that your veggies are in a single layer (spread out as evenly as possible on the baking tray), so that the tomatoes, onions, and garlic can all brown nicely.
Creamy Tomato Sauce Without Cream
This recipe is a great dairy free alternative for cream-based tomato sauces, as the vegan sour cream adds silkiness to the roasted tomato sauce. Personally, I love making homemade vegan sour cream using this recipe, with only 4 ingredients I always have on hand. I normally double the batch and blend up in my Vitamix to keep a stash on hand for the week. Any extra vegan sour cream I’ll use in taco bowls, or for other cream based sauces.
SO. Here’s why I think you’ll love this recipe:
- Only two easy steps – roast + blend
- SO CREAMY
- flavor profile = on point
- quick to make
- tastes good with everything
If you like this recipe, make sure to check out some of my other easy dinners here. For this time of year I’m really loving these Coconut Curried Red Lentils and my Tomato and Coconut Curry.
And if you make this recipe, make sure to let me know in the comments below! It makes my day when I see people trying out my food 🙂
Ingredients
- 2 10oz. packages cherry tomatoes
- 1 ea. yellow or sweet onion chopped
- 5 ea. garlic cloves peeled
- 1/4 cup olive oil
- 1 cup vegan sour cream* homemade or store bought
- 2 tsp salt
- 1 tsp ground black pepper
- 1 tsp chili flakes
- 2 tsp coconut sugar or any type of preferred sweetener
- 1/2 tsp dried oregano
- 5 ea. fresh basil leaves chopped
Instructions
- Preheat oven to 400F and line a baking tray with parchment paper.
- In a large mixing bowl, stir together your cherry tomatoes, chopped onion, garlic, and olive oil.
- When everything is evenly coated, spread in a single layer on your parchment lined baking tray and roast for 25 - 30 minutes, or until onions are browned.
- Add tomato + onion mixture to a high speed blender along with the remaining ingredients (except fresh basil). Blend on low fo 3-5 minutes or until smooth.
- Reheat sauce over the stove in a small saucepan if necessary. Stir in chopped fresh basil leaves before serving with your choice of pasta.
Notes
Did you make this recipe?
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This is so delicious thank you for sharing! My kids loved it! 😀
Yay! Glad they loved it :)))