An easy recipe for Oven Roasted Tomato Sauce highlighting juicy, ripe summer tomatoes! A fun, simple way to extend summer’s harvest! Freeze or Can! 
Back in the restaurant and catering days, we would load up the oven with sheet-pans full of summer tomatoes. Oven Roasted Tomato Sauce was one of my favorite things to make, because juicy ripe tomatoes at their peak their peak of flavor! And roasting them seems to concentrate their sweetness and intensify their flavors even more. There’s really not too much that needs to be done to a good tomato and so this is why this recipe stays “simple”. A few cloves of garlic, a shallot, a drizzle of good olive oil, a few sprigs of oregano or basil, and a sprinkling of salt….. and that is pretty much it.
Here is the video if you want to watch how to make it!
You can make this recipe, one of two ways.
After roasting the tomatoes – slip off the skins and mash. They slip off very easily and only takes about 3-4 minutes.
This works well for medium and larger tomatoes.
If you want to use smaller tomatoes, you can still slip off the skins, but since they are smaller, they will take a little more time.
Or you could simply blend the tomato sauce, leaving the skins on. I do both, depending on what tomatoes I’m using.
Some people like to remove the seeds… up to you. I leave them in.
Serve it over your favorite pasta, or if going low-carb, try the oven roasted tomato sauce over zucchini noodles or spaghetti squash… so delicious!
This recipe makes about 4 cups, enough for one or two meals, and keeping the fridge for 5-6 days. You may also can or freeze the sauce for a little burst of sunshine in the winter months which I try to do every year.
An easy recipe for Oven Roasted Tomato Sauce highlighting juicy ripe summer tomatoes! A fun, simple way to extend summer’s harvest!
PrintOven Roasted Tomato Sauce
An easy recipe for Oven Roasted Tomato Sauce made with fresh summer tomatoes, garlic and herbs. Extend summer’s harvest into winter! Freeze or can!
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 4-5 cups 1x
- Category: Sauce, How To
- Method: Roasting
- Cuisine: Italian
Ingredients
- 3 tablespoons olive oil
- 4– 6 cloves garlic, rough chopped
- 1 shallot, diced
- 3 lbs ripe (med-large) tomatoes, cored and cut in half ( for small tomatoes, see notes)
- —-
- 1 tablespoons fresh oregano ( or 1 teaspoon dried, or use Italian seasoning)
- 1–2 tablespoon fresh basil, torn or chopped
- 1 ½ teaspoons salt ( or salt to taste)
- pepper to taste
- ½ teaspoon sugar ( optional)
Instructions
- Pre-heat ove to 400 F
- Drizzle a large, rimmed baking sheet with olive oil. Sprinkle with garlic and shallot.
- Place the sliced tomatoes cut-side down on the sheet pan and roast 30 minutes. Add the oregano and basil and roast 10 more minutes, or until skins have lifted off the tomatoes.
- Let cool, pull off the skins, then pour all the tomatoes and their roasting juices into a bowl. Mash with a fork or potato masher. Season with salt and pepper. Sometimes, to bring the flavor around I’ll add a little sugar. This depends on your palate and the tomatoes you are using ( some are sweeter than others). Start with ½ a teaspoon. Taste, adjust.
- To use right away, reheat in a pan or pot. Or refrigerate for up to 5 days, or freeze. If freezing in a mason jar, make sure to leave room at the top of the jar – it will expand as it freezes.
Notes
If roasting small tomatoes, feel free roast whole and blend the sauce with the skins on. They may not need as long in the oven, check after 20 minutes.
If canning the tomato sauce, follow these instructions:
- Prepare boiling water canner. Heat jars in gently simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
- Add 2 tablespoons lemon juice to the hot jar, ladle hot tomato sauce into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe the jar rim clean and seal lid to fingertip tight.
- Place jar in boiling water canner and process for 40 minutes. Turn off heat, let jars sit 5 minutes in the water. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
Nutrition
- Serving Size: ½ cup
Keywords: roasted tomato sauce, roasted tomato sauce recipe, easy tomato sauce, easy tomato sauce recipes, tomato sauce recipes, roasting tomatoes, roasted tomatoes
The perfect way to use up summer tomatoes! I did this last week with what was left of our tomato crop. It’s a great way to use up blemished tomatoes too!
Thanks Lindsay, yes a great way to use up blemished tomatoes….I agree!
excellent
★★★★★
Yay!!!
Sooo delicious! Served it over Spaghetti Squash (Instant Pot perfect). I can’t make enough of your recipes!
I did that exact same thing! Used the instant pot for the spaghetti squash too! Funny. Maybe I should post that? I wonder if that would be helpful to people
★★★★★
Yum! Tasty but kinda messy. i spilled the juices all over my oven. :p
★★★★★
This sauce is downright amazing!
I made 4 times the quantity, I had some for dinner that night and canned it for the remainder for the winter months. Excellent flavours! Thanks for sharing.
I have made this recipe several times and plan to make it again this week. I use small tomatoes and leave the skin and seeds intact. I use an immersion blender and it works great. I also add a littl parm cheese, but other than that I pretty much stick to the recipe. One time I did end up easily converting this recipe into a tomato bisque soup (before you posted the roasted tomato soup). The soup was well received. I highly recommend this recipe. It is super tasty and super easy.
★★★★★
Hello my awesome Sylvia,
I have made this wonderful oven-roasted tomato sauce so many times this summer and tonight. My husband loves it, our friends love it and I love you for sharing your amazing recipes.
Thank you for being in our lives with all your wonderful recipes and comments. We are going through a difficult time this year with numerous health problems for my husband, but cooking your healthy recipes will carry us through this..
All my love to you and your husband.
Hugs and love, Else
★★★★★
So simple, quick, healthy and delicious. Can add whatever fresh spices, or roast extra veges ie. red peppers, with this recipe to make it your own. Ate the tomato skins, with salt on = vege candy! Chopped the roasted veges in my chopper instead of mashing them, wiped the chopper down with half a piece of multigrain bread and it was delish, too! This made my Italian heart sing and the house smelled like heaven!