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 for winter!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 are at 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!

FYI: If you are looking for a faster, stove-top version, take a look at this Fast and Easy Marinara Sauce!

Roasted Tomato Sauce | 30-second video 

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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.

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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!

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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 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.

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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!

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! #tomatosauce #roastedtomatosauce #recipe #feastingathome #cannedtomatosauce #freshtomatosauce #ovenroastedtomatosauce #oven #easyrecipe #roastedtomatoes

How to store Oven 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 for a little burst of sunshine in the winter months which I try to do every year. See the recipe notes!

An easy recipe for Oven Roasted Tomato Sauce highlighting juicy ripe summer tomatoes! A fun, simple way to extend summer’s harvest!

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Oven Roasted Tomato Sauce

  • Author: Sylvia Fountaine
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 4- 4 1/2 cups 1x
  • Category: Sauce, preserving, canning,
  • Method: Roasting, canning, freezing
  • Cuisine: Italian
  • Diet: Vegan

Description

An easy recipe for Oven Roasted Tomato Sauce made with fresh summer tomatoes, garlic and herbs.  Extend summer’s harvest into winter! Freeze for winter!


Ingredients

Scale
  • 3 tablespoons olive oil
  • 46 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)
  • 12 tablespoon fresh basil, torn or chopped
  • 1 ½ teaspoons salt ( or salt to taste)
  • pepper to taste
  • ½ teaspoon sugar ( optional)

Instructions

  1. Pre-heat ove to 400 F
  2. Drizzle a large, rimmed baking sheet with olive oil. Sprinkle with garlic and shallot.
  3. 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.
  4. 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.
  5. To use right away, reheat in a pan or pot. Or refrigerate for  up to 5 days, or freeze.
  6. 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.
  7. Thaw in the fridge for 24-48 hours.

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:

  1. 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.
  2. 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.
  3. 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.
  4. This Canning Link is helpful!

Nutrition

  • Serving Size: ½ cup
  • 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

Keywords: roasted tomato sauce, roasted tomato sauce recipe, easy tomato sauce, easy tomato sauce recipes, tomato sauce recipes, roasting tomatoes, roasted tomatoes

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

    1. You propbably had extra juicy tomatoes. You can thick by cooking off the water on the stove it you like. 🙂

  1. Thank you for this. I got a bucketful of assorted yellow and strange looking red striped tomatoes from a neighbour and had a ton of my own cherry tomatoes. I roasted them with garlic. The sauce was so sweet but I didn’t know what else to add to it or what I was going to use it for. Your recipe was perfect especially as I have home grown fresh basil and oregano. This recipe took a good tasting sweet roasted batch of tomatoes and put it over the top for pasta and meatballs. Thank you.

  2. Another wonderful and flavorful recipe, which is also fun to make. I’ve made and frozen many batches so far with my loads of freshly picked heirloom tomatoes. I’m looking forward to reliving the fresh taste of summer during the winter months.