Nonna-Approved Roasted Pasta Sauce With a Modern Twist

There’s something magical about a slow-simmered Italian tomato sauce the kind that bubbles away on the stove for hours, filling the kitchen with an aroma that makes your stomach growl.

But let’s be real: most of us don’t have time to babysit a pot all day.

That’s where this Fire-Roasted Pasta Sauce comes in.

It’s Nonna-approved where it counts. It’s packed with the rich, caramelized flavors of roasted tomatoes, onions, and garlic.

But with a modern twist. How’s that you ask?

We’re using the oven and Instant Pot to cut the cooking time from 6 hours to just over 1 hour.

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Tradition Meets Modern Genius

This sauce captures everything Nonna loved about classic Italian tomato sauce—slow-cooked depth, caramelized sweetness, and garlicky richness—but with smart shortcuts that fit modern life.

Here’s how tradition and innovation come together.

Traditional vs. Modern: Side-by-Side

The Recipe – Modern Magic, Traditional Soul

Roast the Trio (Tomatoes, Garlic, Onions)

Nonna’s Wisdom : “Char is flavor!” And she no doubt used a wood-fired stove.

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Blend

Nonna’s Note : “A food mill is better… but fine, use that machine.” She means the blender.

Instant Pot Pressure Cook

Nonna grumbling right now, “Madonna mia, what is this spaceship?” She’s referring to the Instant Pot.

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In silent approval, Nonna says, “Hmm… tastes like mine.”

Finish with Fresh Herbs

Nonna loves though herbs. But her rule on fresh basil? “Basil goes in last —or it turns to mush!” Doing so, you’re following tradition.

The Verdict

This sauce proves tradition and innovation can coexist in the kitchen.

• Faster but never “fast food”
• Easier but never lazy
• Modern but still rooted in Nonna’s principles

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Nonna-Approved Roasted Pasta Sauce With a Modern Twist

(Makes ~ about 6 cups)

3 pounds Roma tomatoes, halved

1 large yellow onion, quartered

1 whole garlic bulb, top sliced off

3 tablespoons olive oil, divided

1 teaspoon salt

1 teaspoon sugar (to help balance acidity)

1 tablespoon balsamic or red wine vinegar (helps to brighten flavor)

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon red pepper flakes

Preheat oven to 400 degrees

Toss halved Romas with 2 tablespoons olive oil, salt and sugar. Place cut-side up on a baking sheet.

Toss quartered onions with 1 tablespoon olive oil, place on the same sheet.

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Wrap exposed garlic bulb in foil, before closing over bulb drizzle with olive oil. Nestle onto the tray.

Roast 40 minutes in preheated oven until tomatoes collapse and onions get crispy edges.

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Remove sheet pan from oven. Turn oven off and turn broil on to high. Remove foil packet from sheet pan, set aside.

Place sheet pan under broiler for about 5 minutes or just until tomatoes snd onions char a little. Be watchful, so vegetables do not burn.

Squeeze roasted garlic into blender. Next, add roasted tomatoes, onions, sheet pan juices, sun-dried tomatoes and 1 tablespoon of oil from jar.

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Cook’s Notes

The ultimate shortcut to deep, complex flavor in a homemade pasta sauce is with sun-dried tomatoes.

The drying process concentrates the tomatoes’ natural umami qualities. Sun-dried tomatoes pack 5 times the umami of fresh tomatoes (Read More About Cooking With The Flavor Umami).

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Why Sun-Dried Tomatoes Rock

The concentrated umami flavors help make the sauce taste like it simmered all day. They help create luxurious body without cream. And they deepen that gorgeous ruby red hue.

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Continue With Recipe

Pulse to your preferred texture. Chunky for rustic sauces or smooth for silky sauce. We choice a chunky texture sauce.

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Pour blended tomato mixture into the inner pot of the Instant Pot with ½ cup water.

Pressure cook 15 mins, natural release 10 mins. When time is up, push lever to release any remaining pressure before opening the lid.

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Stir in balsamic vinegar and dries herbs. Simmer on sauté mode of Instant Pot to thicken sauce, about 5-10 minutes.

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Storage Tips

Fridge: Keeps for 5 days. Flavors deepen overnight.

Freezer: Portion into jars (leave headspace) for up to 3 months.

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Try These Homemade Sauce Favorites

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