An easy chef-tested recipe for Roasted Tomato Sauce made with fresh summer tomatoes, garlic, and herbs. This is the same technique I relied on for years as a restaurant owner and caterer to make the most of summer's harvest. It can be made ahead and frozen or canned to enjoy all year! 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, that we had to get very creative with them! We learned quickly that roasting brought out the deepest, richest flavor, and soon we were filling our ovens with sheet pans of summer tomatoes. The result was heavenly, and this is how our roasted tomato sauce came to be.
As a chef and recipe developer, I've made this sauce countless times over the years, both for clients and at home, and it never disappoints. Oven-roasting concentrates the natural sweetness of tomatoes, intensifies their flavor, and makes a sauce that's far superior to anything store-bought. Tip: If you're looking for a faster, stovetop version, take a look at this Fast and Easy Marinara Sauce!
Why You’ll Love this Roasted Tomato Sauce Recipe
Back in our restaurant and catering days, we would end up with lots of extra tomatoes from our farm delivery-so many, in fact, that we had to get very creative with them! We would load up our ovens with sheet pans full of summer tomatoes, and the result was heavenly! This is how our roasted tomato sauce came to be.
Oven-roasted tomato sauce completely transforms summer tomatoes, concentrating their sweetness and intensifying their flavor even more! Tip: If you are looking for a faster, stove-top version, take a look at this Fast and Easy Marinara Sauce!
Roasted Tomato Sauce Ingredients
- Tomatoes: This recipe is perfect for summer’s bounty of vine-ripe fresh tomatoes. Use your favorite types of tomatoes: cherry tomatoes, heirlooms, Romas, grape tomatoes, or plum tomatoes.
- Shallots and garlic: Enhance the sauce with savory goodness.
- Fresh herbs: Fresh oregano and basil are the go-to, 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
You can make this recipe one of two ways: blend the sauce or mash the sauce. The method depends on the size of your tomatoes.
1. Prep the pan. Preheat the oven to 400F. Drizzle a large roasting pan with olive oil and sprinkle with the garlic and shallot. Place the sliced tomatoes cut-side down.
2. Roast the tomatoes. Roast the tomatoes for 30 minutes. Add the oregano and basil, then roast for 10 more minutes, or until the skins have lifted off the tomatoes. Let cool.
3. Blend or mash the sauce. Pull off the skins, then pour all of the tomatoes and their roasting juices into a bowl to mash (for a chunkier sauce) or into a blender (for a smooth sauce). Alternatively, you can use a food processor for a sauce that is mostly smooth but with some remaining texture. Pulse until desired consistency. To mash, use a fork or potato masher. Once the sauce is either mashed or blended, season with kosher salt and pepper. Taste and adjust, adding a little sugar if needed to bring the flavor around-some tomatoes have enough natural sweetness and won’t need sugar. Start with 1/2 a teaspoon, then taste and adjust.
4. Reheat or store. To use right away, reheat the sauce in a saucepan or pot. Or store in the refrigerator for up to 5 days. This sauce can be frozen, too.
Chef’s Tips
- Mash, blend, or use a food processor. For a chunkier sauce, use a fork or potato masher to mash the sauce in a bowl. For a smooth sauce, use a blender. Or for a smooth sauce with some remaining texture, use the food processor.
- If using small tomatoes: They take quite a bit longer to peel off the skins. You can always toss them in the blender with their skins on to save time.
- Tomato seeds: I leave the seeds in the sauce, but some people like to remove the seeds before mashing or blending. Up to you!
- Make it spicy! Add red pepper flakes to the sauce if you prefer more heat.
- Add more veggies: To pack in a little extra nutrition, add veggies like carrots, onions, or red bell peppers to the pan.
How to Store Roasted Garlic Tomato Sauce
- Refrigerator: This recipe makes about 4 cups, enough for one or two meals, and keeps in the fridge for 5-6 days.
- Freezer: 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. The sauce will keep in the freezer for 3-4 months.
- Reheat: Reheat the homemade marinara sauce in a saucepan on the stovetop. Avoid the microwave unless you want a mess!
What to do with Roasted Tomato Sauce
Serve the roasted cherry tomato sauce over your favorite pasta, polenta, sautéed zucchini noodles, roasted spaghetti squash, or with meatballs, like our Italian meatballs or turkey meatballs, roasted vegetables, or in lasagna or stuffed shells. Or use as pizza sauce on our sourdough pizza crust! The possibilities are endless!
Homemade Roasted Tomato Sauce FAQs
Yes, when using fresh tomatoes, the tomato skins are often tender and full of vitamins and nutrients! You can also slip the flesh off after roasting the tomatoes.
The seeds don’t impact the flavor, but if 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!
The tomato sauce must be acidified (with bottled lemon juice or citric acid) and processed in a boiling water bath or pressure canner. This recipe is not tested for canning, so for long-term storage, we recommend freezing instead. Follow a trusted, tested source if you'd like to can it.
Hope you love this Roasted Tomato Pasta Sauce recipe, highlighting juicy ripe summer tomatoes! A fun, simple way to extend summer’s harvest!
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!
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
More Tomato Recipes You Might Like
- Grilled Tomatoes
- Fast & Easy Marinara Sauce
- Roasted Enchilada Sauce
- Simple Homemade Tomato Soup
- Summer Tomato Risotto with Saffron
WATCH: How to Make Roasted Tomato Sauce
Oven Roasted Tomato Sauce
- 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 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
I love all your recipes! I really must comment on this one. My red sauce, marinara hating grown children all love this! Not tolerate it but ask for it. Thank you so much for all the very delicious recipes. Everyone I have tried is excellent! Thank again.
So nice to hear this Jeri!
My husband, our resident Master Gardner and Chef just made another big batch of this with our fresh garden tomatoes. We eat it fresh and then freeze a bunch of it. Every time we use it in a recipe, it tastes like sunshine and summer and Italy all at once. Even if I had to buy the tomatoes, I would make this to have on hand.
I love this Joelle! Yes, it truly is like sunshine, especially home grown tomatoes!
Excellent! Grandpa sent me home with 12 lbs of end of summer tomatoes. The only thing I adjusted was to add fresh marjoram along with the other herbs. Ran it through my processor and when I tasted for salt/pepper/sugar it tasted like the best tomato soup I’ve ever had. So we had it for lunch and froze the rest for pasta nights.
Perfect May! Thanks for circling back and rating this!
Delicious!
Thanks Stephanie!
Excellent instructions.
Can I print this recipe?
On the top of the recipe card there is a print button!
Best recipe ever! I have made this 3 times and today I’m making with fresh tomatoes that I froze from summer. My family really enjoys the flavor. I use an Emerson blender to make this into a nice marinara then saute hot Italian sausage and hamburger. I freeze by using my food saver, which you can lay flat. I’m so glad I found this recipe.
Sound delicious!
I used this recipe to use up some of our garden tomatoes and last night made the most delightful pasta with the delicious sauce. Sylvia, I have used so many of your recipes with great success and many compliments. The accompanying photos are just beautiful. So happy I found your site!
Thanks so much Ceejay, really appreciate hearing this!
My go to for roasted tomatoes 🙂
Great to hear Janet!
Love this Roasted Tomato Sauce! Easy to cook up, adjust seasonings to your taste and use up your bountiful tomato harvest. Three pounds of tomatoes makes a little more than a quart of sauce.
Yes! Glad you enjoyed. 🙂
I roasted some zucchini along with everything else. Delicious
Great idea Jody!
Love your recipe for roasted tomato sauce but can’t get to the video. I’ve spent 5 minutes waiting for ads and other recipes to go by. I would subscribe if I could avoid that torture.
You will be able to soon! I would refresh the page.
I have always been told not to cook tomatoes in or on aluminum, and so I am worried about doing this recipe. Aren’t most sheet pans, or rimmed baking pans, made of aluminum?
Yes, please use parchment if using an aluminum pan, tomatoes or not. This is a black enamel pan.
Mine are stainless steel.
This is the 2nd summer I have roasted my garden tomatoes with your recipe. It makes the best sauce.
Awesome to hear Dawn!
Worked out perfect! I put everything (garlic, oil, basil, oregano, s&p) down on the pan first, and then tomatoes on top. Baked @ 400 for 30 min, pulled out and popped skins off with tongs, then mixed around in the juices, and put back in the oven for 10 more min. Spooned into a pot when hot and done, and mashed with a potato masher. Absolutely delicious!
Perfect Anna!
I have loads of frozen tomatoes that I would like to use for this recipe. Will it work with frozen tomatoes? Would I need to roast them for longer?
I’m not usre Lisa. I would thaw them first and then when roasting just keep an eye on them. You want to roast them long enough that the skins pull right off.
Yes! You may add a bit more cooking time, but frozen tomatoes would work well! Especially if they were frozen at the height of their ripeness.
Good to know Laurie!
Hello Sylvia, I’m very happy to have found your website and have tried a number of your recipes with success. I was just about to start making your roasted tomato sauce, but first to interrupt preparation to go back to my server to do the conversion to metric, when I thought to ask you whether you might consider adding the conversion function to your online recipes. I, as I’m sure many of your metric followers, would appreciate it. Meanwhile, thanks for all you share with us 🙋🏻♀️.
Hi Ingrid- do you see the metric converter tab at the top of the recipe card. It is there, but not always super accurate.
Hi, and thanks! But actually I don’t see it… 🙁
Not to worry. I’ll check again next time.
Ok that is strange Ingrid- now I don’t see it either! Let me work on this- and please check back in a couple days. 🙂
Ingrid, I have saved thousands (including many Feasting at Home) recipes to my Paprika 3 app. It has metric conversion and also an easy way to cut recipes in half or increase. Very, very handy!
Good to know! Thanks Ceejay.
Fool proof excellent! I used sweet yellow cherry tomatoes, Roma slices, and mini yellow and red sweet peppers , all on a large baking sheet lined with parchment paper. I had no garlic cloves, and didn’t have time for prepping onion, so I substituted a little garlic and onion granules when I added a sprinkle of oregano and basil. So delicious!!
So glad this worked out for you Mary! Love the variety.
This is now my go to recipe whenever I get tomatoes in my farm box. It’s great with ravioli or tortellini especially!
So happy you are enjoying this!
I cut the amounts in half and made a scant two serving “sauce” and we even had leftovers. But it was delicious! Thank you.
Glad you enjoyed!
Oops, here’s the rating.
thank you!
Wonderful recipe. Made 2 batches tonight. Thank you!
Awesome Lisa, glad to hear it!
Delicious and super simple
Perfect Amanda, glad you enjoyed!
Mine came out super watery. Is that normal?
You propbably had extra juicy tomatoes. You can thick by cooking off the water on the stove it you like. 🙂
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.
Awesome Zenovia!
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.
thanks so much Karen!