Roasted Tomato Sauce

This Roasted Tomato Sauce is an easy, healthy sauce for pasta and a great way to use ripe tomatoes overgrowing in your garden.

Plus, you can store and freeze this tomato sauce for months to meal prep many healthy family dinners.

Table of contents

+ View More- View Less

How To Make Roasted Tomato Sauce

It’s very easy to make a one-pan roasted tomato sauce recipe.

While many recipes are made in two steps with roasting tomatoes first and then cooking onions and garlic in a pan, I do all in one pan.

You will be amazed by how easy and super tasty it is to roast all your sauce ingredients in a single pan.

Ingredients

• Ripe Fresh Tomatoes – Any tomato works, but the riper they are, the sweeter the sauce will be. If you want to cut on added sugar in tomato sauce, it’s a must. For example, if you are using Roma tomatoes in this recipe, they are less acidic, and often you don’t need sugar with them.
• Extra-Virgin Olive Oil or avocado oil – I usually prefer avocado oil for roasting vegetables like in my roasted cauliflower recipe. High smoke oil won’t smoke. But, when it comes to this Italian-style sauce, olive oil is a must, simply because it brings out so much flavor.
• Garlic cloves – peeled, whole in the oven.
• Onion – Finely diced. Feel free to use white onion or brown onion for a sweeter sauce.
• Rosemary Sprigs
• Dried Oregano
• Salt
• Pepper
• Vegetable Stock
• Sugar – You can skip the sugar if the tomatoes are ripe enough. Also, sugar-free natural sweeteners like a pinch of erythritol or allulose work very well as a diabetic-friendly option.

Roasting Tomatoes

First, preheat the oven to 400°F (200°C). Line a large baking sheet or two small baking sheets with parchment paper. Set aside.

Wash the tomatoes and remove their green stem. Cut them into thick half-moon shapes, as seen in my pictures below.

The thinner, the faster they roast, so don’t cut them too thin either, or the tomato juice evaporates, and the sauce comes out dry.

Place the tomato pieces in a large mixing bowl with the garlic cloves and minced onion.

Pour olive oil over the tomatoes, sprinkle salt, pepper, dried oregano, and rosemary sprigs, and toss together.

You can also work directly on the baking sheet but I found it a bit more difficult to stir the ingredients together as it moves the parchment paper on the pan.

Also, you need more oil when stirring the pan as it spreads everywhere.

Spread the tomatoes, garlic and onion on the prepared baking sheet.

Making The tomato sauce

Bake on the center rack of the oven at 400°F (200°C) for 30 to 40 minutes, stirring halfway. Bake until the tomato skin turns golden brown, looks wilted, and the garlic cloves are soft.

Remove the pan from the oven and let it steam out a few minutes to avoid burning yourself.

Remove the rosemary sprigs from the pan and discard them.

There are two ways to make this roasted tomato sauce recipe.

You can make a chunky tomato sauce where you keep the roasted tomatoes as is or a creamier sauce where some of the sauce is blended.

Chunky Tomato Sauce

This is for those who enjoy pieces of roasted tomatoes and don’t mind the tomato skin.

Use a fork to press the garlic cloves on the pan. They should be soft and create a puree, easy to stir in the roasted tomatoes.

In a large non-stick skillet or cast iron pan, pour the vegetable stock, sugar if used, and the roasted vegetables from the baking sheet.

Bring over medium heat, stir, and cook for 10 to 15 minutes until warm and fragrant. You can use a potato masher or fork to gently break the tomato in the sauce.

Creamy Roasted Tomato Sauce

If you like your sauce thicker and creamier, remove 1 1/2 cups of roasted vegetables from the baking sheet and place them in the jug of a high-speed blender with the vegetable stock.

Blend on the high-speed setting until creamy and smooth. If you don’t have a blender, use a food processor or place the ingredients in a tall glass jug, and use an immersion blender.

Pour the mixture into a non-stick sauce with the remaining roasted vegetables from the baking sheet. Cook for 10 minutes, add the sugar if desired, and cook until warm and fragrant.

For an even thicker sauce, blend the entire sauce!

Add-Ons

Like any tomato sauce, this sauce can be enhanced with cheese or spices like :

• Fresh basil
• Parmesan cheese
• Marjoram
• Rosemary
• Oregano

Storage Instructions

This oven-roasted tomato sauce is perfect to meal prep weeks of healthy dinners.

You can store the tomato sauce in freezer bags or an airtight container and freeze it for up to 3 months.

Thaw the sauce in the fridge the day before using.

Serving

This roasted tomato sauce can be used in many dishes like:

• Zucchini Noodles for a low-carb pasta dinner.
• Cooked Pasta
• Lasagna like in my zucchini lasagna recipe
• Steamed cauliflower to add flavor to any steamed vegetable.
• Pizza as a swap for my keto pizza sauce. Use as a base for my almond flour pizza crust or buffalo chicken pizza.
• Crustless pizza
• Pizza dip
• Zucchini pizza casserole
• Pizza bowl

Frequently Asked Questions

Below are my answered about this homemade roasted tomato sauce recipe.

More Sauce Recipes

If you like healthy sauce recipes, you’ll love these:

Keto Mushroom Sauce

Cilantro Garlic Sauce

Pumpkin Pasta Sauce

Avocado Mayo

Did You Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

Want To Save This Recipe?

Enter your email & get this recipe sent to your inbox.

Email(Required)

Hidden

page_url

Hidden

page_title

Hidden

page_image

You'll also be added to our mailing list. We won't send you spam. Unsubscribe at any time.

Phone

This field is for validation purposes and should be left unchanged.

Δ

Roasted Tomato Sauce

This Roasted Tomato Sauce is an easy, healthy sauce for pasta and a great way to use ripe tomatoes overgrowing in your garden. Plus, you can store and freeze this tomato sauce for months to meal prep many healthy family dinners.

Author: Carine Claudepierre

Prep: 10 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr

Yield: 8 servings

Serving Size: 1 serving

5 from 127 votes

Pin Share Save Saved! Review Print

Ingredients

US Customary – Metric

• ▢ 3 pounds Ripe Tomatoes cut into half moon, roma tomato for sweeter sauce
• ▢ 3 tablespoons Olive Oil
• ▢ 4 Garlic Cloves peeled
• ▢ 1 medium Onion peeled, cut into quarters
• ▢ 2 Rosemary Sprigs
• ▢ 1 teaspoon Salt
• ▢ ¼ teaspoon Ground Pepper
• ▢ 1 teaspoon Dried Oregano

For the sauce

• ▢ ¾ cup Vegetable Stock
• ▢ 2 teaspoons Sugar optional (note1)

Serving ideas

• ▢ 4-5 leaves Fresh Basil
• ▢ ¼ cup Parmesan

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 400°F (200°C). Cover a large baking sheet with parchment paper. Set aside.
• Wash and cut the tomatoes into half moons. Look at the picture above for guidance.
• In a large bowl, add the tomato pieces, whole, peeled garlic cloves, finely diced onion, and fresh rosemary sprigs.
• Pour olive oil, salt, pepper, and oregano on top. Toss to combine and coat evenly.
• Spread the vegetables in a single layer onto the prepared baking sheet.
• Bake on the center rack of the oven for about 30-40 minutes, until tomatoes are wilted and release their juice, and the garlic and onion are roasted. You should be able to press the garlic with a fork to make a puree.
• Remove from the oven, cool down on the pan, discard rosemary sprigs. Use a fork to crush garlic in a puree.

Option 1: Chunky Tomato Sauce

• In a non-stick saucepan, add vegetable stock and roasted vegetables from the pan, and cook 10 minutes until fragrant. Add sugar if desired. You can use a fork or potato masher to create smaller tomato chunks.

Option 2: Creamy Tomato Sauce

• In a blender, add vegetable stock and 1 cup + 1/2 cup of roasted vegetable from the pan, including the whole roasted garlic cloves. You can also roast the entire roasted vegetable for an ultra-smooth sauce.
• Blend all ingredients together until smooth, then return to a saucepan with the remaining roasted tomatoes from the baking sheet.
• Cook for 10 minutes, until warm and fragrant, and add sugar if desired. Stir occasionally until the sauce thickens and is warm.
• Adjust with salt, pepper, or chili flakes.

Serving idea

• Serve on top of your favorite cooked pasta with fresh chopped basil and freshly grated Parmesan cheese.

Notes

Note 1: Sugar is optional and unnecessary if you use a sweet tomato variety, like Roma tomatoes and ultra-ripe tomatoes. You can also use sugar-free sweeteners instead, like erythritol, for a low-carb option.

Tried this recipe?Mention @sweetashoneyrecipes

Serving Size: 1 serving

Yield: 8 servings

Serving: 1servingCalories: 99.8kcal (5%)Carbohydrates: 9.2g (3%)Fiber: 2.4g (10%)Net Carbs: 6.8gProtein: 2.9g (6%)Fat: 6.4g (10%)Saturated Fat: 1.3g (8%)Polyunsaturated Fat: 0.7gMonounsaturated Fat: 4.1gCholesterol: 2.1mg (1%)Sodium: 196.1mg (9%)Potassium: 436mg (12%)Sugar: 5.5g (6%)Vitamin A: 1506.1IU (30%)Vitamin B12: 0.04µg (1%)Vitamin C: 24.8mg (30%)Vitamin D: 0.02µgCalcium: 64.4mg (6%)Iron: 0.7mg (4%)Magnesium: 22.7mg (6%)Zinc: 0.4mg (3%)