Turn 3 pounds of fresh tomatoes and a handful of pantry staples into a rich, fragrant pasta sauce in 45 minutes or less! Learn how to make roasted tomato sauce from scratch with this easy recipe.
Making your own roasted tomato sauce from fresh tomatoes is easier than most people think. This back-pocket recipe is a great way to use up an abundance of fresh garden tomatoes or a particularly good farmer’s market haul, as tomato sauce freezes very well!
But unlike No-Cook Tomato Sauce (Sugo Di Pomodoro Crudo) or Caprese Salad where you should wait until the height of summer, the tomatoes used in this recipe don’t need to be picture-perfect. Even if you’re working with off-season tomatoes, the oven will make the most of them, coaxing out their natural sweetness.
Most recipes will use sugar to cut the acidity of the tomatoes, but I prefer using carrots. It's the same trick I use to make Tomato Basil Soup. They sweeten the sauce just enough while adding a depth of flavor, plus they make the sauce extra velvety and delicious.
This is a very hands-off, low-maintenance recipe. Make a big batch to freeze for rainy days ahead!
Table of Contents
Roasted Tomato Sauce Ingredients
This roasted tomato sauce recipe is meant as a carefree sunny recipe, with most of the ingredients likely living in your kitchen already. You’ll need:
- Tomatoes: Look for ripe, flavorful tomatoes that aren’t overly watery (more tips below).
- Onion, garlic, and carrots add sweet and savory depth of flavor.
- Italian seasoning lends an aromatic quality to this roasted tomato sauce recipe with distinctly Italian flavors like basil and marjoram. I love to make my own homemade Italian seasoning with my spice drawer, but a quality store-bought version would work well too.
- Red pepper flakes or Aleppo pepper add a good kick.
- Kosher salt and black pepper draw out the flavors of the tomatoes and vegetables. Always season to taste. If the sauce tastes “flat,” or dull try adding another good pinch of salt.
- Extra virgin olive oil coats the tomatoes and veggies as they roast, allowing them to caramelize and char just a bit without sticking to your pan. Any high-quality extra virgin variety will work, but I especially like using our Nocellara EVO which already has tomato undertones.
Ingredient Spotlight
I typically use Roma tomatoes to make roasted tomato pasta sauce, because they have a nice balance of acidity and sweetness and more concentrated flavor. They also stay firm when they’re ripe and have fewer seeds so they don’t become watery.
Other options include Campari tomatoes, Early Girl/Dry-farmed tomatoes, or beefsteak tomatoes. But really you can use any tomato variety you have on hand (or a mix) since the oven brings out the best in them. Some tips:
- Remove the stems. Slice off the top of your tomatoes and or remove the stem.
- Adjust the cook time according to the tomato’s size. If you’re using a smaller variety start checking at the 30-minute mark.
- Ripe, but not too ripe. A super rice tomato is perfect for something like Panzanella Salad or Caprese Salad, but will become too watery in your oven. Go for the tomatoes that still feel a bit firm, not overly soft or juicy.
How to Make Roasted Tomato Pasta Sauce
You may want to double this recipe, blend the sauce in batches, and freeze some for later.
- Get ready. Heat the oven to 450°F.
- Prep the tomatoes and vegetables. To a large sheet pan (or two medium ones), add the tomatoes, onions, garlic, and carrots. Sprinkle on the Italian seasoning, red pepper flakes, and a big dash of salt and pepper. Drizzle a generous amount of olive oil (about 3 tablespoons) all over the vegetables and toss to coat. Spread the vegetables well so that they are in one single layer and the tomatoes are cut side down.
- Roast. Cook on the middle rack of the heated oven for about 35 to 45 minutes, or until the tomatoes have fully collapsed and the veggies have gained some color and charred in some parts.
- Remove from the heat and set aside to cool briefly. If you like, use a pair of tongs to remove the tomato skins and discard (sometimes I just leave the skin on for texture when I want a chunkier sauce).
- Blend. Transfer the tomatoes and their juices and the vegetables to a blender or a large food processor fitted with the S-blade. For a smooth and silky sauce, close the lid and blend until you reach the desired consistency. If you want a rustic, chunkier roasted tomato pasta sauce, pulse until the tomatoes and vegetables are broken up to your desired consistency.
- Use or store. Use immediately, or let cool fully before storing in the fridge for up to 4 days or freezing for longer.
What to Serve with Roasted Tomato Sauce
I typically go for whatever shape pasta I have in my pantry, but don’t be limited! Here are some ideas:
- Pizza: Use as a base for homemade pizza, like our Greek Pizza which doesn’t typically include sauce, but would be delicious nonetheless.
- Meatballs or sausage: You can simmer the meatballs right in the sauce, or serve spooned over Sheet-Pan Chicken Sausage, Peppers, and Onions or Sheet Pan Baked Meatballs Recipe with Vegetables.
- Poaching eggs: Use just like the base for Shakshuka or Eggs In Purgatory (Uova Al Purgatorio). Bring the sauce to a simmer in a large, wide saucepan, then make holes to add the eggs, and cover until they’re set.
You’ll Also Like: More Pasta Sauce Recipes
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Oven Roasted Tomato Sauce
Ingredients
For the Roasted Tomato Sauce
- 3 pounds Roma tomatoes, halved
- 1 yellow onion, halved and sliced into ¼-inch half moons
- 6 large garlic cloves
- 2 carrots, peeled and cut into large pieces
- 2 teaspoons Italian seasoning
- ½ teaspoon red pepper flakes or Aleppo pepper, plus more to your liking
- Kosher salt
- Black pepper
- Extra virgin olive oil
Serving Suggestions
- Pasta of your choice (spaghetti, rigatoni, penne you really can’t go wrong)
- Freshly grated parmesan cheese
- Fresh basil
Instructions
- Get ready. Preheat your oven to 450°F.
- Prep the tomatoes and vegetables. To a large sheet pan (or two medium ones), add the tomatoes, onions, garlic, and carrots. Sprinkle on the Italian seasoning, red pepper flakes, and a big dash of salt and pepper. Drizzle a generous amount of olive oil (about 3 tablespoons) all over the vegetables and toss to coat. Spread the vegetables well so that they are in one single layer and the tomatoes are cut side down.
- Roast. Cook on the middle rack of the heated oven for about 35 to 45 minutes, or until the tomatoes have fully collapsed and the veggies have gained some color and charred in some parts.
- Remove from the heat and set aside to cool briefly. If you like, use a pair of tongs to remove the tomato skins and discard (sometimes I just leave the skin on for texture when I want a chunkier sauce).
- Blend. Transfer the tomatoes and their juices and the vegetables to the large bowl of a food processor fitted with a blade. For a smooth and silky sauce, close the lid and blend until you reach the desired consistency. If you want a rustic, chunkier tomato sauce, pulse until the tomatoes and vegetables are broken up to your desired consistency.
- Use or or store. Use immediately, or let cool fully before storing.
If You're Serving with Pasta
- Make the pasta. Bring a pot of water to a boil and season well with kosher salt. Cook according to package instructions, reserving a ½ cup of pasta water before draining.
- Mix. Add a splash of pasta water to the blender and blend briefly to incorporate. Return the pasta sauce to the pan and add the cooked, drained pasta. Mix well with a wooden spoon to coat the pasta well, adding more pasta water as needed to create a thick and silky sauce coating your pasta.
- Serve. Garnish with fresh basil and parmesan cheese. Enjoy!
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Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
- To store: Transfer the cooled tomato sauce to airtight mason jars or plastic containers and refrigerate for up to 4 days or freeze for up to 4 months. If freezing, leave 2-inches of headspace. Once frozen the sauce will expand in the freezer. Thaw overnight in the fridge before using.
- I do not recommend water bath canning this recipe.
