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Home » Main Courses

Roasted Tomato Sauce: So Easy and Flavorful

by Beth Lee · Published: Jul 19, 2018 · Modified: Aug 30, 2024

671 shares
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All oven roasted tomato sauce ingredients ready to be prepped for roasting.
Pinterest image for roasted tomato sauce show a white bowl of sauce with fresh basil and tomatoes.
Roasted tomato sauce in a white bowl on the left side of the photo with fresh tomatoes and basil on the right hand side.
Close up of roasted tomato pasta sauce in a white bowl with fresh basil on top and tomato print linen in the background.
Pinterest image for roasted tomato sauce show a white bowl of sauce with fresh basil and tomatoes.

Roasted tomato sauce will wow your taste buds without leaving you standing in the kitchen for long! Whether you use the best seasonal heirlooms or off-season tomatoes, this roasted tomato pasta sauce delivers deep and delicious flavors.

Love tomatoes? Try this blistered tomato and arugula salad as well!

For ease of browsing find all of my main course recipes in one place.

Close up of roasted tomato pasta sauce in a white bowl with fresh basil on top and tomato print linen in the background.

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Jump to:
  • Why you will LOVE oven roasted tomato sauce
  • Ingredients and substitutions
  • Let's make roasted tomato sauce step-by-step!
  • Beth's expert tips and shortcut suggestions
  • FAQs about roasted tomato pasta sauce
  • What to serve with this sauce
  • Roasted Tomato Sauce

Why you will LOVE oven roasted tomato sauce

  • Huge flavor with minimal effort - toss the ingredients in a roasting pan with aromatics and some oil and vinegar, roast the heck out of it, cool and blend! That's it. But it tastes like you worked on it for hours.
  • Freezes well - save some summer flavor for later.
  • Great way to use sumptuous summer tomatoes from the farmers' market or your own garden's bumper crop. But this recipe also makes out-of-season tomatoes taste shine as well!
  • Slather your pasta with this oven roasted sauce but it's versatile -- turn it into a soup or use it for lasagne or chicken parmigiana and so much more!
  • Your family and friends will be happy when they eat it - sometimes we literally lick the bottom of our bowls!

Ingredients and substitutions

Ingredient shot for roasted tomato pasta sauce showing tomatoes, balsamic vinegar, olive oil, spices and fresh herbs.
  • Tomatoes: All tomatoes work - in-season at the height of flavor is obviously a plus but even off season tomatoes will yield a luscious sauce once roasted.
  • Shallots: No shallots? No problem - just use whatever onion you have instead.
  • Garlic: More or less as it fits your love of garlic.
  • Extra Virgin Olive Oil: Use your everyday oil, not your best finishing oil.
  • Balsamic Vinegar: Like the oil, use your "every day" vinegar, not a syrupy finishing bottle.
  • Fresh Herbs: No fresh oregano? Use dried oregano instead. But I really love the fresh basil added at the end so try not to skip that!
  • Seasonings: Salt, pepper, and hot peppers - to your taste. We love the mellow heat of the red peppers, but if you want it spicier, add more. No spice? Leave them out.

Let's make roasted tomato sauce step-by-step!

(Printable recipe card is at the end of the post with ingredients, measurements and step-by-step instructions. This section includes more and larger pictures and high level explanations of the process.)

Roast the tomatoes

1. Preheat the oven to 400 degrees. If your oven runs cool, try 425 degrees.

2. Place tomatoes in a roasting pan, toss in the shallots and garlic, sprinkle the herbs and then saturate with the olive oil and balsamic vinegar. Top with salt and pepper and optional red pepper flakes.

Tomatoes and other sauce ingredients in a large roasting pan ready to go in the oven.

3. Roast the tomatoes and herbs for 35 - 45 minutes, or until the tomatoes begin to singe. Remove from oven and let cool.

Roasted tomato pasta sauce done and still in the roasting pan.

Blend the sauce

4. Once cool, pour the contents of the roasting pan into a blender. Add the remaining ½ cup basil into a blender and blend on high for about a minute or until smooth.

Roasted tomato ingredients in the blender ready to blend.
Fresh basil on top of the roasted tomato ingredients in the blender.
Sauce blended and still in the blender but ready to use.

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To serve, reheat the sauce and pour over pasta or roasted vegetables and enjoy! (or just eat it by the spoonful). Or package it up in freezer-safe containers and freeze for a rainy fall or winter day!

Oven roasted tomato sauce in a white bowl with basil on top sitting on a tomato-decorated linen.

Beth's expert tips and shortcut suggestions

  1. If you don’t have shallots, use some white, yellow, or red onion - just use a little less because shallots are milder.
  2. No fresh herbs around? Use dried, in whatever assortment you’d like.
  3. Do you have roasted red peppers around? - put some of them in when you put it all in the blender. Or roast some with the tomatoes in the same pan.
  4. Like it a little spicy? Add some crushed red pepper flakes in the roasting stage or blending stage.
  5. Want to make it a meat sauce? - sauté your favorite spaghetti sauce meat and add the blended sauce to it before you put it over pasta.

FAQs about roasted tomato pasta sauce

Will oven roasted tomato sauce taste good with off-season tomatoes?

As with any cooking, it’s all about the ingredients. If your tomatoes are not the tastiest ones in the market, make up for it with the balsamic and olive oil or the herbs that you use. This sauce may taste a little different each time you prepare it. That’s part of the fun. But to be honest, you can’t really go wrong with this technique. And it will please kids and adults. I promise.

Can I freeze this sauce?

Absolutely. Package it up in your freezer-safe container of choice. Be sure to label the date you made/froze it so you remember to use it up, preferably within 3 months or so. (Sometimes I forget and keep my frozen items longer - often they still taste pretty good but flavor does degrade over time).

Do I need to skin the tomatoes before I roast them?

No! I just core them and use skin-on. This truly is quick to put together. I promise!

Roasted tomato sauce in a white bowl on the left side of the photo with fresh tomatoes and basil on the right hand side.

What to serve with this sauce

The first time I made this, I created a delicious meatless meal by serving this sauce over pasta with some tasty roasted vegetables and my vegetarian cousin was so happy. She doesn’t even like to cook but she went home to Florida and really did prepare the sauce all by herself. Here are some other ideas:

  • Try my lemon garlic chicken but finish it with this sauce instead
  • Baked eggplant
  • Gluten free chicken parmesan
  • Something unexpected - polenta fries
  • Are you a pizza maker? This sauce would be delicious
White bowl of pasta with roasted tomato sauce on it and basil and broccoli.

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P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!

Close up of roasted tomato pasta sauce in a white bowl with fresh basil on top and tomato print linen in the background.

Roasted Tomato Sauce

Beth Lee
Roasted tomato pasta sauce will wow your taste buds without leaving you standing in the kitchen for long! Whether you use the best seasonal heirlooms or off-season tomatoes, this recipe delivers deep and delicious flavors.
5 from 7 votes
Print Recipe Pin Recipe
Prevent your screen from going dark
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course Main Course, Side Dish
Cuisine Italian
Servings 8 servings
Calories 293 kcal

Equipment

  • 1 roasting pan
  • 1 blender

Ingredients
  

  • 3 - 4 pounds ripe tomatoes cored
  • 3 shallots roughly chopped (about ¾ cup)
  • 1 ½ cups fresh basil leaves divided, reserve ½ cup for blending
  • ¼ cup fresh oregano leaves or use 2 - 3 teaspoons dried
  • 6 large garlic cloves peeled
  • ¾ cup olive oil extra virgin but no need for your best EVOO
  • ¼ cup balsamic vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon coarsely ground black pepper
  • ¼ teaspoon red pepper flakes optional
Get Recipe Ingredients

Instructions
 

  • Preheat the oven to 400 degrees. Core the tomatoes, coarsely chop the shallots, peel the garlic cloves (leave whole), and tear 1 cup of the basil and all the oregano from their stems. 
    All oven roasted tomato sauce ingredients ready to be prepped for roasting.
  • Combine all ingredients in a roasting pan and saturate with olive oil and balsamic vinegar, top with salt and pepper, optional red pepper flakes, and mix well.
    Tomatoes and other sauce ingredients in a large roasting pan ready to go in the oven.
  • Roast the tomatoes and herbs for 35 - 45 minutes, or until the tomatoes begin to singe. Remove from oven and let cool.
    Roasted tomato pasta sauce done and still in the roasting pan.
  • Once cool, pour the contents of the roasting pan into a blender and add the remaining ½ cup basil as well.
  • Blend on high for about a minute or until smooth.
    Roasted tomato sauce ready in the blender.
  • To serve, pour over pasta or roasted vegetables and enjoy! (or just eat it by the spoonful)
    White bowl of pasta with roasted tomato sauce on it and basil and broccoli.

Video

Notes

    1. If you don’t have shallots, use some white, yellow, or red onion - just use a little less because shallots are milder.
    1. No fresh herbs around? Use dried, in whatever assortment you’d like.
    1. Do you have roasted red peppers around? - put some of them in when you put it all in the blender. Or roast some with the tomatoes in the same pan.
    1. Like it a little spicy? Add some crushed red pepper flakes in the roasting stage or blending stage.
    1. Want to make it a meat sauce? - sauté your favorite spaghetti sauce meat and add the blended sauce to it before you put it over pasta.

Nutrition

Calories: 293kcalCarbohydrates: 11gProtein: 2gFat: 27gSaturated Fat: 3gSodium: 401mgPotassium: 514mgFiber: 3gSugar: 6gVitamin A: 1925IUVitamin C: 27.9mgCalcium: 70mgIron: 1.7mg
Keyword pasta sauce, roasted tomato sauce
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Reader Interactions

Comments

    5 from 7 votes

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  1. Sandi

    September 03, 2019 at 1:43 pm

    5 stars
    There is nothing like a homemade tomato sauce. I can't wait to pick up some tomatoes at the farmer's market so I can make this.

    Reply
    • Beth Lee

      September 03, 2019 at 3:15 pm

      There is that great vendor on Sundays - might go this weekend!

      Reply
  2. Britni

    October 05, 2018 at 11:53 am

    5 stars
    This is a wonderful recipe! Thank you!

    Reply
    • Beth Lee

      October 05, 2018 at 12:51 pm

      Thank you - I know you'll love it as much as I do!

      Reply
  3. Taryn

    October 05, 2018 at 11:37 am

    5 stars
    I love making sauce from fresh tomatoes! Thanks for a great recipe.

    Reply
    • Beth Lee

      October 05, 2018 at 12:51 pm

      You're welcome! I've never met a maker of this recipe that didn't put it on repeat!

      Reply
  4. Little Cooking Tips

    September 27, 2018 at 1:35 am

    5 stars
    Amazing!!! We are so happy reading you, post by post!:)
    Well, this is another new for us, making sauce by roasting the tomatoes:)
    Super-versatile, super-easy, and definitely super-yummy (or OMG! Yummy) 🙂
    This one is pinned for later use, next summer, when our garden's tomatoes give us their fruits.
    Excellent idea and technique!
    xoxoxo

    Reply
    • Beth Lee

      September 27, 2018 at 10:37 am

      When I first made this, I couldn't believe how easy and tasty it is. I promise you will love it and lick the bowl just as we do every single time. With the olive oil you have in Greece and the tomatoes, I can only imagine how wonderful it will be!!

      Reply
  5. Jenni

    July 24, 2018 at 1:03 pm

    5 stars
    Fabulous! So much tomatoey goodness!

    Reply
    • Beth Lee

      July 24, 2018 at 4:23 pm

      Yes and you can't really have too much of that can you?!

      Reply
  6. Laura

    July 22, 2018 at 9:31 am

    What a fabulous idea! I love the flavor of roasted tomatoes!

    Reply
    • Beth Lee

      July 22, 2018 at 9:45 am

      Thx Laura - can't you just see a bit of a Middle Eastern twist too?

      Reply
  7. Sandi

    July 21, 2018 at 12:31 pm

    5 stars
    My kids love pasta with sauce...I love this easy recipe for homemade sauce. It would be so much better than a jarred sauce.

    Reply
    • Beth Lee

      July 22, 2018 at 9:43 am

      I promise it is so much better and you guys will love it Sandi!

      Reply
  8. Rita

    July 20, 2018 at 3:04 pm

    You had me at "big flavor little work" !

    Reply
    • Beth Lee

      July 21, 2018 at 6:47 am

      Right? You'll love this and I'm sure find so many ways to use it.

      Reply
  9. Stephanie M at Together In Food

    October 29, 2010 at 12:12 pm

    Beth, Thanks for the shout-out! I actually used the first of my water-canned tomatoes yesterday when I made fish tagine for dinner.

    Reply
  10. Christina

    October 06, 2010 at 12:07 pm

    This looks so good! Unfortunately my tomatoes didn't make it this year so I have to wait until next year to grow some more!

    Reply
  11. Jessica Maher

    October 06, 2010 at 7:31 am

    Hey visiting from Sits group. Your blog is great and so pretty and clean. I love it!2 Hope you have a great day!
    XOXO Jessica

    Oh and if you get a chance come by and support Breast Cancer at Kitchen Belleicious and win a pink prize baking package in the process!

    Jessica
    http://www.kitchenbelleicious.com

    Reply
  12. dormant-chef

    October 06, 2010 at 6:44 am

    Or for a change, you can heat some sauce in a small saucepan (enough for two servings) and when bubbly, crack an egg into it. Stir for a couple of minutes until the sauce lightens and serve immediately over your choice of pasta.

    Reply
  13. Diane

    October 05, 2010 at 2:06 pm

    I love, love, love the colored pictures. Really makes the recipe come alive.

    Reply
  14. Wendy (The Local Cook)

    October 05, 2010 at 1:00 pm

    Oh oh oh, I so wish I had had this last week! We just had our first frost. I'm looking forward to getting to know your blog more through the SITS tribe!

    Reply
  15. Ullrich Fichtner

    October 05, 2010 at 12:53 pm

    Juicy, aromatic, great! Stay on these roads! From a European, non-Californian perspective, I envy you. Here at my place, tomato-time is over. Fall is coming in... Thanks for sharing! A very Mediterranean approach! Stick to it!

    Reply
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I'm a cookbook author, cooking teacher and preserved lemon lover. My family is a mix of Jewish, Hawaiian and Korean heritage. My virtual multicultural kitchen is always open. Let's cook together! 

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