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Roasted Tomato Sauce

5 from 2 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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.

Roasted Tomato Sauce
Table of contents

Store-bought pasta sauce is one of these pantry staples that we often buy without thinking about how much added oil, added sugar, and additives they contain.

But I have great news for you. You can make your own healthy pasta sauce at home in a few minutes using wholesome ingredients.

You might have tried my pumpkin pasta sauce, cauliflower alfredo sauce, or mushroom sauce. But today, it’s an all-new flavor of sauce, a classic roasted tomato sauce made with ripe tomatoes.

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.

How to make Roasted Tomato Sauce

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.

Roasted Tomato SauceRoasted Tomato Sauce

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.

Roasted Tomato 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
Roasted Tomato Sauce

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.

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Serving

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

Allergy Swaps

Below are some ideas to make this recipe differently if you are allergic to some of its ingredients.

  • Onion-Free – You can use shallots or skip the onion altogether.
  • Sugar-Free – You don’t need sugar in tomato sauce if the tomatoes are ripe. Sugar is used to counter the acidity of tomatoes, but this fades in ripe tomatoes. If you need a touch of sweetness without the carbs, use your favorite low-carb sweetener.
  • Garlic-Free – You can skip the garlic for a low-FODMAP sauce.
  • Olive Oil-Free – The best oil for roasting is avocado oil or coconut oil, but it adds coconut flavor to the recipe unless you pick refined coconut oil.

Frequently Asked Questions

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

Can I Make This Recipe Without A Blender?

Absolutely! The tomato sauce will be chunky, not creamy, but it works perfectly without any blender.

Can I Make Roasted Tomato Sauce With Cherry Tomatoes?

Yes, but grapes or cherry tomatoes are smaller and roast faster.
Therefore, cut the grape tomatoes in half, and roast them for 30 minutes.

More Sauce Recipes

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

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Roasted Tomato Sauce

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.
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Yield: 8 servings
Serving Size: 1 serving
5 from 2 votes

Ingredients

For the sauce

Serving ideas

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

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.
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Nutrition1 serving
Yield: 8 servings

Nutrition

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

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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