Roasted Tomato Sauce (Oven Method)
Rich, sweet, and full of flavor, this roasted tomato sauce is made with fresh tomatoes, garlic, and onion—no peeling required. It's the perfect base for pasta, pizza, soups, or any recipe that calls for tomato sauce. This is how I preserve the flavor of summer tomatoes and use them all year long.
4 cups
Calories: 49kcal
Ingredients
- 3 –4 pounds ripe tomatoes Roma, San Marzano, or cherry
- 1 small onion sliced
- 5 –6 garlic cloves peeled
- 2 tablespoons olive oil
- 1 –1½ teaspoons salt adjust to taste
- Optional: fresh basil oregano, or thyme
Instructions
- Prep oven: Preheat to 400°F (200°C). Line a large baking sheet or dish.
- Chop: Cut tomatoes in half (or quarters if large). Leave cherry tomatoes whole or halved.
- Arrange: Spread tomatoes, onion slices, and garlic on the pan. Drizzle with olive oil and sprinkle with salt.
- Roast: Bake for 35–45 minutes until tomatoes are soft, slightly caramelized, and juicy.
- Blend: Carefully transfer everything to a blender or food processor. Blend until smooth (or leave slightly chunky if preferred).
- Taste: Adjust salt, add fresh herbs if using. Use right away or cool and store.
Notes
No peeling needed. Roasting softens the skins, and they blend right in.
Freezing tip: Portion sauce into jars, bags, or silicone trays. Label and freeze.
Add depth: Roast a bell pepper or chile alongside the tomatoes for a twist.
Use this for: Pizza, spaghetti, tomato soup base, enchiladas, or even as a dip with crusty bread.
Nutrition
Serving: 1cup | Calories: 49kcal | Carbohydrates: 11g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 592mg | Potassium: 490mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1538IU | Vitamin C: 28mg | Calcium: 31mg | Iron: 1mg