Creamy roasted tomato sauce

  • Skill Easy
  • Prep time 10 mins
  • Cook time 40 mins
  • Servings Makes approx. 1 litre sauce
Roasting tomatoes is a quick and easy way to intensify their flavour, and So Good Unsweetened Almond milk helps create a rich and creamy sauce without the cream! This sauce is a great substitue to using jarred tomoato sauce and can keep in the fridge for 3-4 days. It's also a great way of using up any tomatoes you have in the fridge from the shop or garden. This source goes great with any lunch or dinner recipe where a tomato mixture is required. Being vegan and dairy free, it is a great source that everyone can enjoy.


  • 1 kg ripe tomatoes
  • 2 tbsp olive oil
  • 5 cloves garlic, peeled and trimmed
  • 1/2 cup So Good™ Unsweetened Almond Milk
  • 1 tsp dried Italian herbs
  • salt & pepper
To Serve
  • pasta, cooked according to packet directions
  • fresh basil leaves
  • Parmesan or vegan Parmesan cheese, grated


  1. Preheat oven to 160°C. Slice the tomatoes into quarters and place them cut-side down, in a single layer, on a large baking dish or a rimmed oven tray.
  2. Add garlic cloves to the tomatoes, drizzle ingredients with olive oil, and sprinkle with a pinch of salt and pepper.
  3. Roast for approx. 40 minutes, stirring half way through, until the tomato juices have started to reduce and the garlic is golden.
  4. Cool slightly, then transfer tomatoes, garlic, and all pan juices to a blender or food processor. Pulse tomato mixture until smooth, add So Good almond milk and herbs and pulse again. Season to taste if necessary.
  5. Serve over pasta, with fresh basil and Parmesan.


  • Sauce can be stored in a covered container in the fridge for 3–4 days and substituted wherever you’d use jarred tomato sauce. Gently re-heat on the stovetop, but don’t bring to a boil.
  • If using cherry tomatoes, halve instead of quartering.
  • Per Serve
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