How to make an easy roasted tomato sauce recipe
Is your kitchen overflowing with late-summer tomatoes? This recipe for your own Roasted Tomato Sauce is the answer.
With just a few pantry basics, garlic, onion, herbs, and a splash of balsamic, you’ll get a rich, velvety sauce that tastes 100% better than store-bought. This recipe is all about making the most out of those off-season tomatoes.
Looking for more sauce recipes?
How is this recipe different?
- We are roasting tomatoes
- We are using a variety of tomatoes
- We are making a small batch, freezer-friendly
Key Ingredients, Variations, and Substitutions
Fresh Tomatoes – Plum (Roma) tomatoes are the most popular choice. They are meaty and not overly watery, which makes for a thicker, more flavorful sauce. Heirloom or cherry tomatoes are sweeter and more complex, but need longer reduction. That said, any ripe tomato works, especially the “what am I going to do with all these?” garden mix.
Onion adds a gentle sweetness that balances the tomatoes’ natural acidity. I like using yellow onion for its mellow flavor, but red or even shallots bring their own charm. If you prefer your sauce brighter and less sweet, you can scale back or skip the onion altogether.
Garlic – roasting turns it soft, and just a little nutty. It melts right into the sauce and gives it depth. If you’re sensitive, you can tone it down or even roast it separately and stir in a little at a time until it’s perfect for you. Alternatively, you can use good quality garlic powder.
Herbs – fresh thyme or rosemary roasted alongside the tomatoes infuse the sauce with earthy notes. If you only have dried herbs, add them during the simmer step so they have time to bloom. Or keep it simple — plain roasted tomatoes without herbs make a beautiful “blank canvas” sauce you can season later.
Other ingredients: olive oil, salt, black pepper,
Optional ingredients: red pepper flakes, fresh basil, Italian seasoning, and balsamic vinegar.
Equipment you will need
- Rimmed baking sheets or roasting pan
- Large, wide pot (Dutch oven or wide sauté pan)
- Food processor or immersion blender
- Wooden spoon or silicone spatula
- Freezer-safe containers: small jars, or freezer bags
- Sharp knife + cutting board
- Measuring spoons/cup
Top Tips
Use a mix of tomatoes – roma/plum give you body, but tossing in a few cherry, heirloom or grape tomatoes adds sweetness and complexity.
Don’t crowd the pan – give the tomatoes space so they roast and caramelize instead of steaming. Two pans are better than one.
Save the pan juices – all that caramelized goodness, scrape it right into the pot.
Cool before blending – let the roasted veggies rest a few minutes before blending.
Taste and adjust –every batch of tomatoes is different. If the sauce tastes too sharp, add a pinch more sugar. Too mellow? A splash of balsamic or a squeeze of lemon juice.
Step-by-step instructions
- Preheat oven to 275°F / 135°C.
- Halve/quarter tomatoes (work in ~10 lb batches per 2 large sheet pans).
- Scatter peeled garlic cloves + sliced onion + herb sprigs.
- Drizzle with olive oil and season with salt and pepper. Roast for 2–3 hours until collapsed, caramelized, and jammy.
- Let the pan cool for a few minutes, then scrape the tomatoes, garlic, onion, herbs, and all pan juices into a large pot.
- Remove herb stems. Use an immersion blender or countertop blender to puree to your desired texture (chunky or silky). If you want the sauce ultra-smooth, pass it through a food mill or fine sieve.
- Taste and adjust: if needed, add more salt, pepper, a splash of balsamic, or a pinch of sugar.
- Simmer gently 20–30 minutes to marry flavors and reduce slightly. If you want a thicker sauce, simmer longer until it reaches the desired consistency.
- Cool completely before portioning. For freezing in jars: use straight-sided jars, leave ~1 inch headspace, and don’t tighten lids fully until frozen. Or portion into freezer-safe containers/bags and freeze flat.
Best way to enjoy Tomato Sauce
- Toss with pasta
- Make Shakshuka
- Use in Soups & Stews
- Spread on Pizza or Flatbreads
- Add to Casseroles & Gratins
- Simmer with meatballs
You may also like:
Storage instructions, reheating
Freezer: Cool completely, portion into freezer-safe containers, bags, or glass jars (leave 1″ headspace for expansion). Lasts up to 6 months.
Thawing Options:
- Fridge: move a jar from freezer to fridge 24 hours before you need it.
- Quick thaw: place the sealed jar in a bowl of cool water (change water every 30 mins).
- Direct from frozen: pop out the sauce (run warm water over the outside of the jar if needed) and heat gently in a saucepan.
Pressure Canning (Safest for Flavored Sauce)
- If your sauce includes onion, garlic, olive oil, or herbs, it’s safe to pressure can it.
- Pressure canners reach temperatures above boiling, which kills the bacteria that can grow in low-acid foods.
- Process times vary depending on jar size and your altitude (usually 20–30 minutes).
Small-Batch Refrigerator Jars
- If you just want to enjoy within a week: jar it up, cover with a little olive oil on top, and refrigerate.
- Works great for roasted sauce because the flavor is concentrated and holds well.
How to make an Easy Roasted Tomato Sauce Recipe
Equipment
- Rimmed baking sheets
- Large, wide pot (Dutch oven or wide sauté pan)
- Food processor or immersion blender
- Wooden spoon or silicone spatula
- Freezer-safe containers small jars, or freezer bags
- Sharp knife, cutting board
- Measuring spoons/cup
Ingredients
- 5 – 10 lbs tomatoes
- 5 garlic cloves peeled
- 1 onion thick slices
- ¼ cup olive oil plus more for topping jars
- 2 tsp salt
- 4 thyme
- 2 rosemary
- 2 bay leaves
- 2 tsp balsamic vinegar
- black pepper to taste
Instructions
- Preheat oven to 275°F / 135°C.
- Halve or quarter tomatoes. Peel and separate garlic cloves; slice one onion.
- Spread tomatoes cut-side up on rimmed sheet pans Scatter garlic, onion slices, and herb sprigs.
- Drizzle with ¼ cup olive oil, sprinkle ~2 tsp salt, and crack pepper.
- Roast 2–3 hours, until tomatoes are collapsed, jammy, and caramelized. Rotate pans once if needed.
- Let the pan cool for a few minutes, then scrape tomatoes, garlic, onion, herbs, and all pan juices into a large pot.
- Remove herb stems. Use an immersion blender or countertop blender to puree to your desired texture. If you want ultra-smooth, pass the blended sauce through a food mill or fine sieve.
- Taste and adjust: if needed add more salt, pepper, a splash of balsamic or a pinch of sugar.
- Simmer gently 20–30 minutes to marry flavors and reduce slightly. If you want a thicker sauce, simmer longer until it reaches desired consistency.
- Cool completely before portioning. For freezing in jars: use straight-sided jars, leave ~1 inch headspace, and don’t tighten lids fully until frozen. Or portion into freezer-safe containers/bags and freeze flat.
Notes
Nutrition
Did you make this recipe?
Tag me @sylwiavaclavekphotography or tag me using #myomnikitchen so I can see your creations! You can also leave a comment below!
Conclusion
And that’s it, a simple, slow-roasted tomato sauce that’s as versatile as it is delicious.
Once you taste how rich and comforting homemade roasted tomato sauce can be, you might find yourself roasting every last tomato you can find.
FAQ
Can I use any kind of tomatoes?
Yes! Roma or plum tomatoes work best since they’re meatier, but any ripe tomato will do. Juicier ones just take longer to roast and reduce.
Do I have to peel the tomatoes?
Nope! Roasting and blending takes care of the skins. If you prefer an ultra-smooth sauce, pass it through a food mill after blending.
Can I use dried herbs instead of fresh?
Yes. Use about ⅓ the amount (since dried herbs are more concentrated), and add them during the simmer so they have time to bloom.
Do I need to add sugar?
Only if your tomatoes are very acidic. A touch of coconut sugar, white sugar, or even balsamic vinegar can balance things out.
