Roasted Tomato Sauce is so easy to make with all natural, fresh ingredients! Tomatoes, garlic and onions are oven roasted to perfection before being blended with fresh basil, tomato paste and some simple seasonings. This is the ultimate homemade pasta sauce for summer!
Enjoy more of the very best tomato pasta recipes like Sun Dried Tomato Pasta, Tomato Basil Pasta and Creamy Tomato Rigatoni Pasta.
Table of Contents
- Why we love this Roasted Tomato Sauce Recipe:
- Roasted Tomato Sauce Ingredients Needed:
- How to make Roasted Tomato Sauce:
- Recipe Tip
- Tomato Sauce Variations and Substitutions
- How to store Roasted Tomato Sauce
- Can I freeze Roasted Tomato Sauce?
- Serving suggestions:
- More Pasta Recipes You’ll Love!
- Roasted Tomato Sauce recipe Recipe
Meet your new favorite pasta sauce! Roasted Tomato Sauce is exactly as flavorful as it sounds 😉
When you roast tomatoes, you really bring out the rich, mouthwatering flavors of the fruit. Also, yes – tomatoes are a fruit, not a veggie.
Onions and garlic are roasted alongside the tomatoes to tender perfection, then they’re all tossed into a blender with some other delicious additions like tomato paste and fresh basil.
This homemade tomato sauce recipe is a go-to of mine, especially during the summer when I really crave the taste of fresh tomatoes!
Looking for more ways to jazz up your pasta? Try this Olive Garden Alfredo, Best Homemade Spaghetti Sauce and this 20 Minute Creamy Tomato Soup doubles as a fabulous option when you don’t have fresh tomatoes.
Why we love this Roasted Tomato Sauce Recipe:
- Budget Friendly: Tomatoes, an onion, fresh garlic, tomato paste, basil, a drizzle of olive oil and just a little salt and pepper. That’s all you need to make this homemade sauce!
- Easy: Roast, blend, enjoy! That’s how simple this pasta sauce recipe is to make from scratch.
- Flavorful: Roasting the tomatoes and onions really brings out the most incredible flavors. This sauce is anything but bland.
- Natural: You won’t find any unnecessary ingredients here. The key is to bring out the natural flavors of the tomatoes with just a few other fresh ingredients.
Roasted Tomato Sauce Ingredients Needed:
- Tomatoes: Roma tomatoes are my favorite because they’re super flavorful and not quite as watery as some other tomatoes.
- Fresh Basil: You can sub fresh basil for a teaspoon of dried basil or even basil pesto.
- Tomato Paste: This helps to develop the rich tomato flavor even more, and it also does wonders for the consistency.
- Olive Oil: Avocado oil also works well if preferred.
- Garlic: Fresh garlic cloves are best, and you can add them minced or whole. As always, feel free to measure with your heart!
- Onion: A yellow or white onion will both get the job done.
- Salt & Pepper: Add more or less to taste.
How to make Roasted Tomato Sauce:
Take a sneak peak at how easy this tomato sauce recipe really is! For more in depth notes about ingredient measurements and step by step instructions, scroll down to the recipe card at the bottom of the page.
- Halve the tomatoes and place them cut side up with the onions and garlic on a prepared baking sheet. Drizzle with oil and sprinkle with salt and pepper. Toss to coat.
- Roast at 400°F for 40-50 minutes.
- Add everything to a blender and toss in the basil, tomato paste, and sugar. Puree until completely smooth and adjust seasonings to taste.
Recipe Tip
For a richer, creamier flavor, add some heavy cream and/or parmesan to the blender as well!
Tomato Sauce Variations and Substitutions
- Vegetables: You can add other veggies to the baking sheet! Carrots and celery would both roast well and blend with the other ingredients. This would be a great way to sneak some nutrients onto a picky eater’s plate!
- Herbs: Basil is my favorite choice. Other fresh herbs also work well, like dill, parsley, oregano or thyme (pull it off the stem).
- Make it spicy: Cayenne or red pepper flakes can be added to the blender for a touch of spice. Keep in mind that a little goes a long way!
- Cream: Just a splash of heavy cream or evaporated milk can take this simple, fresh sauce to a decadent creamy consistency.
- Parmesan: Freshly grated parmesan adds a nice salty and cheesy flavor. Feel free to toss some in if you have it on hand!
How to store Roasted Tomato Sauce
Store your roast tomato sauce in an airtight container in the fridge for about 1 week. The best way to reheat it is by mixing it with hot freshly cooked pasta!
Can I freeze Roasted Tomato Sauce?
Sure thing! Just let it fully cool to room temperature first, then freeze in an airtight container for up to 3 months. Don’t forget to date and label! When you’re ready to enjoy it, let it first thaw in the refrigerator for a few hours or overnight.
Serving suggestions:
Serve this homemade tomato sauce recipe with your favorite pasta! Spaghetti is usually my go-to, but really any pasta works well here.
Add a protein to your plate like our Favorite Homemade Meatballs or this easy Baked Chicken Breast. Air Fryer Chicken Thighs are another classic that pair well with just about everything!
You can also freshen up your plate even more with Cheesy Baked Asparagus or my kids’ favorite Easy Broccoli Salad.
Don’t forget the Homemade Breadsticks or Cheesy Garlic Bread!
More Pasta Recipes You’ll Love!
- Sun Dried Tomato and Spinach Orzo — simple and full of flavor!
- One Pot Pasta Primavera — an easy meatless meal.
- Gnocchi with Sausage, Spinach and Tomatoes — total comfort food!
- Chicken Pesto Pasta — full of fresh herby flavor.
- Or try this homemade Pesto Pasta recipe if you’ve got an abundance of fresh basil.
Roasted Tomato Sauce recipe
written by Ashley Fehr
Ingredients
- 3 lb Roma tomatoes, (about 9 large)
- 1 small onion, (cut into ½ inch chunks)
- 4-6 cloves or 1 tablespoon minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons fresh basil
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Halve tomatoes and place cut side up with the onion and garlic on a lightly greased rimmed baking sheet. Drizzle with oil and sprinkle with salt and pepper. Stir to coat well.
- Roast for 40-50 minutes, just until starting to brown.
- Scrape everything into the blender (if you prefer, you can pull the peel off the tomatoes first) and add the basil, tomato paste, and sugar. Puree until completely smooth and adjust seasonings to taste.
- OPTIONAL: you can add cream and/or Parmesan for a richer, creamier flavor.
Notes
- Tomatoes: I love using Roma tomatoes for this recipe because they are flavorful and not very watery. Cherry or grape tomatoes are also delicious!
- Vegetables: feel free to add additional vegetables to your roasting pan: carrots and celery would work well, too!
- Herbs: basil is an obvious choice but other fresh herbs work well, too: try dill, parsley or thyme (pull it off the stem). You can also sub the fresh basil for a teaspoon of dried basil or basil pesto.
- Seasonings: make it a spicy tomato sauce by adding a pinch of cayenne or red pepper flakes.
- Cream: a bit of cream or evaporated milk can take this simple, fresh sauce to a luxurious level.
- Parmesan: Parmesan adds a delicious salty and cheesy flavor — feel free to add some in if you have it!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Val says
I tried this recipe and for whatever reason my sauce came out quite thick and my immersion blender could not deal with it. I wound up treating it like a soup and added chicken broth, all of the can of tomato paste and a small can of pizza sauce. With more liquid it blended well and we really enjoyed the results.
Ashley Fehr says
That is interesting! Maybe your tomatoes just didn’t have much water content.
nicole says
hello A+ nicole
Val says
I, too, am wondering about the tomato skins – does the blender seem to handle that issue satisfactorily? Maybe not perfectly, but good enough? I am all for easy prep, but maybe the skins come off easier after roasting – or most of them.
Ashley Fehr says
Hi Val! I find it blends them up perfectly, but it may depend on the blender you have.
carolyn says
I started oven roasting tomatoes last year, with tomatoes. now, it’s the only way I do tomatoes. I need to try a little basil in mine.
The Recipe Rebel says
Great to hear, thanks Carolyn.
BABS says
After making the sauce I would like to can it, can this be done. I see you may freeze it, but would like to store the sauce for longer.
The Recipe Rebel says
I haven’t tried it myself, BABS, so you’d have to experiment. Let me know how it goes!
Mark says
I’m curious why you don’t remove the skin before roasting so the whole tomato gets roasted not just the cut side.
Ashley Fehr says
You are welcome to. I share easy family dinners here, and not peeling saves a lot of time (and is unnecessary).