An easy recipe for Roasted Tomato Sauce made with fresh summer tomatoes, garlic and herbs. Extend summer’s harvest into winter- can be made ahead and frozen or canned. Watch the video!
Back in our restaurant and catering days, we would end up with lots of extra tomatoes from our farm delivery, so many, in fact, we had to get very creative with them! This is how our roasted tomato sauce came to be.
We could load up our ovens with sheet pans full of summer tomatoes, and the result was nothing short of heavenly!
Oven-roasted tomato sauce completely transforms summer tomatoes, concentrating their sweetness and intensifying their flavor even more!
FYI: If you are looking for a faster, stove-top version, take a look at this Fast and Easy Marinara Sauce!
Table of Contents
- Oven Roasted Tomato Sauce Ingredients
- How to Make Roasted Tomato Sauce Recipe
- What to Serve With Oven Roasted Tomato Sauce
- How to store Homemade Roasted Tomato Sauce
- Oven Roasted Tomato Sauce Recipe FAQS
- You may also enjoy:
- More tomato Recipes!
- Roasted Tomato Sauce | 30-second video
- Homemade Roasted Tomato Sauce Recipe
Oven Roasted Tomato Sauce Ingredients
- Tomatoes– this recipe is perfect for summer’s bounty of vine-ripe fresh tomatoes.
- Shallots and Garlic– enhances with savory goodness.
- Herbs– oregano and basil are the go-to’s but feel free to add or substitute with marjoram, rosemary or whatever you love.
- Olive Oil– use a light good quality one!
See the recipe card below for a full list of ingredients and measurements.
How to Make Roasted Tomato Sauce Recipe
You can make this recipe one of two ways- either blend the sauce or mash the sauce, depending on the size of the tomatoes.
- 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. (Alternatively, you can blend the sauce.)
- 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 (see notes).
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.
You can either mash the tomatoes with a potato masher for a chunkier sauce, or blend for smooth. Pulsing in a food processor allows some texture to remain with some uniformity- all good options!
If you want to use smaller tomatoes, you can still slip off the skins, but they will take a little more time since they are smaller. Or 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 the roasted tomato sauce over your favorite pasta, sauteed zucchini noodles, roasted spaghetti squash, or with meatballs.
What to Serve With Oven Roasted Tomato Sauce
Use on pasta, polenta, zucchini noodles, roasted vegetable, in lasagna- the possibilities are endless!
You may also want to check out our Simple Pan Sauce for an easy sauce recipe to elevate any dish! And don’t miss our easy pesto pasta!
How to store Homemade Roasted Tomato Sauce
- This recipe makes about 4 cups, enough for one or two meals, and keeps the fridge for 5-6 days.
- You may also freeze the sauce or can the sauce (see recipe notes) for a little burst of sunshine in the winter months which I try to do every year.
Oven Roasted Tomato Sauce Recipe FAQS
Yes when using fresh tomatoes, the skins are often tender and full of vitamins and nutrients! You can also easily slip the skins off after roasting the tomatoes on a pan.
The seeds don’t impact the flavor but you want a smooth sauce you can remove them.
If the tomatoes are not fully ripe, such as near the end of the season, a pinch of sugar can cut the acidity and balance the sauce. Taste first! Your tomatoes may be sweet enough!
You may also enjoy:
More tomato Recipes!
- Tomato Tart
- Grilled Tomatoes
- Tomato Bruschetta (Elevated!)
- Fast & Easy Marinara Sauce
- Roasted Enchilada Sauce
- Simple Homemade Tomato Soup
- Summer Tomato Risotto with Saffron
Hope you love this recipe Roasted Tomato Sauce highlighting juicy ripe summer tomatoes! A fun, simple way to extend summer’s harvest!
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
Roasted Tomato Sauce | 30-second video
Homemade Roasted Tomato Sauce Recipe
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 4- 4 1/2 cups
- Category: Sauce, preserving, canning,
- Method: Roasting, canning, freezing
- Cuisine: Italian
- Diet: Vegan
Description
An easy recipe for Roasted Tomato Sauce made with fresh summer tomatoes, garlic and herbs. Extend summer’s harvest into winter- can be made ahead and frozen or canned. Watch the video!
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 1/2 teaspoons salt ( or salt to taste)
- pepper to taste
- 1/2 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 (see notes).
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 a quart-jar in gently simmering water until ready to use, do not boil. Wash lid in warm soapy water and set aside with bands.
- Add 2 tablespoons lemon juice to the hot, 4-cup, quart jar, (or 1 tablespoon to a pint 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.
- This Canning Link is helpful!
If freezing in a mason jar, make sure jar and lid are clean and sterile. Let sauce come to room temperature. Fill jars leaving 2 inches headroom at the top of the jar, to prevent jar from breaking- because sauce will expand as it freezes. Thaw in the fridge for 24-48 hours.
Nutrition
- Serving Size:
- Calories: 63
- Sugar: 3.7 g
- Sodium: 389.7 mg
- Fat: 4.6 g
- Saturated Fat: 0.7 g
- Carbohydrates: 6 g
- Fiber: 2.9 g
- Protein: 1.3 g
- Cholesterol: 0 mg
Recipe sounds great but nearly impossible to find and see your video!!!
Hi Anna, do you have your ad blocker turned on? Or are you using a browser that doesn’t support ads? Chrome works bes for the videos. 🙂