Roasted Vegetarian Puttanesca Sauce

Roasted Vegetarian Puttanesca on Pasta

The secret to this vegetarian puttanesca sauce is roasting the tomatoes first.



  • cooking spray or olive oil mister
  • 2 lbs Roma tomatoes, cut into large chunks
  • 6 cloves garlic, peeled
  • 1/4 cup olive oil, divided
  • 2 tbsp balsamic vinegar
  • salt, to taste
  • 2 tbsp chopped fresh basil
  • 2 tsp chopped fresh oregano
  • 1/2 cup sliced kalamata olives
  • 2 tbsp chopped capers
  • pinch of red pepper (optional)
  • pinch of brown sugar (also optional)


  1. Preheat oven to 375°F. Spray a rimmed baking sheet with cooking spray or olive oil.
  2. In a large bowl, toss together tomatoes, garlic, 2 tablespoons of olive oil, vinegar, and salt. Transfer contents of bowl to baking sheet and roast for 30 minutes, stirring every 10 minutes, or until tomatoes are softened and just beginning to caramelize. Allow to cool slightly.
  3. Once tomatoes and garlic have cooled a little, transfer them to food processor. Add remaining olive oil and process until smooth. (For a chunkier sauce, pulse until sauce reaches desired consistency or skip the food processor and mash with a fork.) Stir in remaining ingredients and additional salt if needed. Serve over pasta.