Fresh Roasted Tomato Sauce is perfect for pasta and more! You can enjoy this marinara sauce however you would use regular pasta sauce.
A fresh tomato is the greatest gift from the garden, but when you have too many tomatoes what’s one to do? You can’t make lemonade, but you can make the next best thing, TOMATO SAUCE!
Our roasted tomato sauce is perfect for your abundance of tomatoes or when you’re just craving a really good tomato sauce. Use it over pasta, meats, eggs, rice, etc. Growing up I loved it over ricotta cheese. There are tons of ways to enjoy tomato sauce without pasta.
Want to enjoy fresh tomatoes? Try our Israeli Salad, Shirazi Salad, Cucumber Tomato Avocado Salad, and Cucumber Tomato Salad with Homemade Italian Dressing.
It’s so easy to toss them together with your favorite seasonings and if you don’t like them sweet you can easily leave out the maple syrup and add in even more savory spices. You can’t go wrong with our go-to mix of parsley, garlic, salt, and pepper. So good and so super simple.
Recipe ingredients and notes:
- Roma Tomatoes are our preferred tomatoes the for sauce as they’re a meaty style paste tomato. It may also go by plum. If you have an abundance of tomatoes in your garden you can also use heirlooms or any other low-seed varieties for sauce.
- Onions you’ll want to choose either yellow onions or white onions for tomato sauce especially since we’re making it a roasted tomato sauce. Yellow and white onions have a higher sugar content which will caramelize more than others.
- Garlic adds a ton of flavor to this sauce, but if you cannot handle garlic you can omit it altogether.
- Olive Oil adds richness, fats, and helps with caramelization. If you cannot use oils you can make our roasted tomatoes without oil.
- Balsamic Vinegar enhances the sweetness and the acidity in the tomatoes, this is also optional.
- Basil is our favorite herb for sauces and fresh is great when it’s gardening season. If you don’t have fresh basil you could also use dried herbs. When using dry you’ll need to use much less. So you’ll want to use about 1/2-1 tablespoon of dried basil for this recipe.
- Salt and Pepper to taste. Remember salt and pepper bring all the flavors together!
For the full ingredient amount and full instructions on how to make roasted tomato sauce see the recipe card below.
Preheat your oven to 425 degrees F and then prepare a baking sheet with aluminum foil. This is to prevent the food from sticking.
Toss the tomatoes and onion with olive oil and balsamic if you’re using it. Then sprinkle with salt and pepper to taste.
Slice the top off of the garlic while keeping the bulb intact and then drizzle with olive oil and cover with foil. Keep it with the cut side up when roasting.
Roast the veggies for 35 minutes or until everything is caramelized.
Allow the veggies to cool enough to handle and then squeeze the garlic into a food processer along with the tomatoes, onions, basil, and remaining balsamic vinegar if you’re using it.
Process until you reach the desired consistency and add more salt and pepper if needed.
Recipe Tips and Alterations:
- You can make this sauce to use right away or enjoy when tomato season is over by freezing this tomato sauce for up to 6 months.
- Roma tomatoes are our preferred tomatoes for sauce, but if you have an abundance of tomatoes in your garden you can also use heirlooms or any other low-seed varieties.
- Fresh basil adds a ton of flavor, but you can also use dried herbs in a pinch.
- Don’t like garlic? You can just omit it.
- Add some heat by using crushed red pepper flakes to taste.
Storage and reheating tips:
- Refrigerate: Refrigerate any leftover homemade tomato sauce and use it within 3-4 days.
- How to freeze tomato sauce: To freeze homemade tomato sauce pour it into a freezer-safe container with some room for expansion. Freeze for up to 6 months.
How to serve:
We love serving this over pasta, protein, veggies, and more! It’s a delicious sauce and will add flavor to any dish. You can even use it to make a delicious shakshuka for breakfast so think outside of just pasta.
Frequently asked questions
Yes, it freezes well too! We freeze tomato sauce for up to 6 months in a freezer safe container.
Yes, just add some crushed red pepper flakes to taste.
You can definitely add other veggies to make it a tomato vegetable sauce we recommend going with veggies that would mix well like carrots, peppers, mushrooms, zucchini, and even eggplant.
Roasted Tomato Sauce
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- 2 pounds Roma tomatoes
- 1 onion peeled and quartered
- 2 tablespoons olive oil
- 4 tablespoons balsamic vinegar divided, optional
- 1 bulb garlic
- ¼ cup fresh basil lightly packed
- salt to taste
- pepper to taste
- Preheat your oven to 425 degrees F and line a large baking sheet with foil to prevent the food from sticking to the baking sheet.
- Add the tomatoes and onion to the pan and drizzle over 1 1/2 tablespoons of olive oil along with the balsamic vinegar (balsamic is optional, but adds more richness). Sprinkle to taste with salt and pepper and toss to combine.
- Slice the top off the head of the garlic, making sure to leave the bulb intact. Drizzle the remaining half tablespoon of olive oil over the garlic and wrap it tightly in foil. Place the garlic cut side up on the baking sheet.
- Roast for 35 minutes in the preheated oven, or until the tomatoes are caramelized and the onions are getting slightly golden brown.
- Carefully remove the garlic from the foil and squeeze out the gloves, it will be hot. We like to let it sit for a few minutes to cool.
- Add the garlic cloves to a food processor, along with the roasted tomatoes, roasted onion, remaining two tablespoons of balsamic vinegar (optional), and fresh basil. Puree to your desired consistency and season with salt and pepper to taste.
- Enjoy now or refrigerate to enjoy within 3-4 days or freeze up to 6 months.
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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