Roasted Tomato Sauce (2024)

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 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. 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…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 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

You can make this recipe one of two ways- either blend the sauce or mash the sauce, depending on the size of the tomatoes.

1. Drizzle a large, rimmed baking sheet with olive oil. Sprinkle with garlic and shallot.
2. 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.
3. 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.)
4. 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 (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. Orsimply 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.

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 sauceor can the sauce (see recipe notes) for a little burst of sunshine in the winter months which I try to do every year.

Use on pasta, polenta, zucchini noodles, roasted vegetable, in lasagna- the possibilities are endless!

More tomato Recipes!

• Tomato Tart
• Grilled Tomatoes
• Tomato Bruschetta (Elevated!)
• 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

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