Roasted Plum Tomato Sauce with Fresh or Canned Tomatoes

There really is no need to complicate things. Sometimes the simplest dairy-free recipes are all you need, like this roasted plum tomato sauce. It was created by the chefs of the famed vegan restaurant, Candle 79. They use Roma tomatoes, one of the most inexpensive and readily available types of tomatoes, and roast them to coax more flavor from the fruit. This roasted tomato sauce recipe is the perfect basic partner for all types of dairy-free pasta (from spaghetti to tortellini!), and a great base for more add ins.

Dairy-Free Roasted Plum Tomato Sauce with Ingredient Options

We originally shared this recipe back in 2011, as a part of the Saffron Ravioli, a sample recipe from the Candle 79 Cookbook. But that ravioli recipe had so many components, we thought it best to break them out. This dairy-free roasted plum tomato sauce pairs well with all types of pasta dishes, and is easy to make from fresh or canned tomatoes. We also have a few options in the FAQs below.

Can I Use a Different Type of Tomatoes?

Almost any type of tomato will work great. I typically use cherry tomatoes or grape tomatoes and roast them whole. It’s much quicker that way! But the seeds are still in the sauce when using whole roasted tomatoes. Tomatoes on the vine are also delicious, but should be cut for roasting. I don’t typically recommend beefsteak tomatoes for sauces, as they don’t have as much flavor. The most important thing is that you use ripe, flavorful tomatoes.

Which Vegan Butter Would You Use?

These days, I mostly use Country Crock Plant Butter because it’s readily available in my area, inexpensive, and flavorful. You can use spread or sticks. I think Miyoko’s would also be good, but almost any brand would work great. You can even substitute 1 to 1 1/2 tablespoons olive oil for the butter alternative. I just wouldn’t use a light buttery spread. They merely contain more water that just evaporates.

How Much Salt Should I Use?

I have a similar recipe in Go Dairy Free: The Guide and Cookbook. In it, I use the equivalent of 3/4 teaspoon salt. I would start with 1/4 to 1/2 teaspoon salt, and then taste the sauce at the end for additional seasoning. In my recipe, I use only olive oil. They use buttery spread in this recipe, which does add some salt. If using canned tomatoes, check if salt has been added already. For the nutrition facts, I included 1/2 teaspoon salt in the sodium level.

I’d Like to Add Garlic. What Do You Recommend?

I would put two to three whole garlic cloves on the roasting pan and roast them with the tomatoes. Once cool, you can squeeze the roasted garlic from the skins and add them to the roasted plum tomato sauce. Alternatively, I would mince 1 to 2 garlic cloves and sauté them with the onion.

Can I Use this Roasted Tomato Sauce on Pizza?

I think it would make a great pizza sauce! Personal taste, but I would add 1/4 teaspoon crushed red pepper flakes and oregano to the roasted tomato sauce. You could use fresh oregano with or in place of the basil, or add 1 teaspoon dried oregano.

Special Diet Notes: Roasted Plum Tomato Sauce

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, added sugar-free, vegan, plant-based, allergy-friendly, and vegetarian. Just be sure to choose the buttery spread that suits your dietary needs.

For paleo roasted plum tomato sauce, you can substitute 1 tablespoon olive oil for the buttery spread.

Joy Pierson, Angel Ramos, and Jorge Pineda

Roasted Plum Tomato Sauce

No ratings yet

This roasted tomato pasta sauce uses simple ingredients, but has great depth in flavor thanks to the roast tomatoes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Sauce

Cuisine: Italian

Calories: 96

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 12 ripe plum tomatoes seeded and halved
• 2 tablespoons olive oil
• 2 tablespoons dairy-free buttery spread
• ½ cup diced onion
• 2 tablespoons chopped fresh basil
• ½ cup water
• Sea salt to taste
• Freshly ground black pepper to taste

Method

 

1. Preheat your oven to 350°F.
2. Put the tomatoes on a rimmed baking sheet, drizzle with the olive oil, and roast for 30 minutes. Let the tomatoes cool, then chop coarsely.
3. Heat the buttery spread in a large sauté pan over medium heat. Add the onion and sauté until soft, about 5 minutes. Stir in the tomatoes, basil, and water. Add salt and pepper. Cook the sauce over low heat for 15 to 20 minutes.
4. The sauce should have a fairly chunky texture. If you prefer a smooth sauce, transfer the mixture to your blender or food processor and puree until smooth. Add a bit of water or vegetable stock to reach your desired consistency, if needed.
5. Taste, and add more salt and pepper, if needed.
6. Leftover sauce will keep in an airtight container in the refrigerator for up to 1 week. You can alternatively freeze the sauce in freezer bags for longer storage.

Nutrition

Serving: 1Calories: 96kcalCarbohydrates: 6.8gProtein: 1.3gFat: 7.7gSaturated Fat: 1.2gSodium: 235mgFiber: 1.7gSugar: 4g

Notes

Canned Option: Substitute 1 (28-ounce) can plum tomatoes for the tomatoes. Drain the juices and reserve them. Roast the tomatoes as directed in the recipe. Add the reserved juices to the tomatoes and sauce before cooking.

Credit: This recipe is reprinted with permission from the Candle 79 Cookbook: Modern Vegan Classics from New York’s Premier Sustainable Restaurant by Joy Pierson, Angel Ramos, and Jorge Pineda.

Tried this recipe?

Let us know how it was!

Also Enjoy our Dairy-Free Pesto Sauce Recipe!