Roasted Tomato Sauce
A deeply flavorful roasted tomato sauce made from fresh tomatoes, garlic, and herbs—perfect for pasta, pizza, and freezing for later.
Roasting tomatoes before making sauce with them brings out their natural sweetness and intensifies their flavor. The high heat of roasting caramelizes the sugars in the tomatoes and creates a rich, complex flavor that complements the other ingredients. The result is a marinara sauce that’s bursting with flavor and has a delicious, slightly charred taste that’s simply irresistible.
I like to use a variety of tomatoes in this recipe, including naturally sweet grape tomatoes, plum tomatoes, and small, juicy Campari tomatoes, but any good-quality red tomatoes will do. If the tomatoes are in season and garden-fresh, even better! Garlic, shallots, and herbs give the sauce a lively Italian flavor. If you like a little heat, add some red pepper flakes to the pan with the Italian herbs.
This roasted tomato sauce is an excellent option for a spaghetti dinner or lasagna, meatball subs, or baked ziti, or use it to top eggplant or chicken Parmesan. And it makes a fabulous base for a creamy tomato soup or pizza.
What You’ll Like About This Dish
Deep, rich flavor. Roasting enhances sweetness and complexity without much effort.
Versatile and freezer-friendly. Works for pasta, pizza, casseroles, soups, and more.
Simple ingredients. Fresh tomatoes, herbs, and aromatics—nothing artificial.
Ingredient Notes
- Tomatoes: Any fresh tomatoes work—Roma, plum, cherry, or a mix. Roasting concentrates flavor.
- Garlic + shallots: Provide depth and mellow sweetness after roasting.
- Italian herb blend: Adds balance without overpowering the tomato flavor.
- Olive oil: Helps the tomatoes caramelize in the oven.
- Tomato paste: Thickens and boosts the savory notes.
- Fresh basil: Brightens the sauce at the end.
- Sugar (optional): Add only if the tomatoes need a little sweetness.
Steps to Make Roasted Tomato Sauce
- Heat the oven and lightly oil a rimmed baking sheet.
- Chop the tomatoes into large pieces and remove stems and cores.
- Toss tomatoes, garlic, and shallots with herbs, seasonings, and olive oil.
- Spread on the baking sheet and roast until softened and caramelized.
- Pass through a food mill or blend until smooth.
- Simmer with tomato paste until thickened.
- Add fresh basil and taste for seasoning.
- Use immediately, refrigerate, or freeze for later.
Tips for a Great Roasted Tomato Sauce
- Use a mix of tomato varieties for deeper complexity.
- Roast long enough to lightly caramelize the edges.
- A food mill gives the smoothest texture and removes skins and seeds.
- Simmer after blending to concentrate the sauce further.
Recipe Variations
- Chunky sauce. Skip blending or pulse just a few times for a rustic texture.
- Spicy arrabbiata style. Add extra crushed red pepper flakes.
- Roasted vegetable version. Add carrots, bell peppers, or onions to the roasting pan.
- Creamy tomato sauce. Stir in a splash of cream at the end.
- Herb-forward version. Add fresh oregano or thyme along with the basil.
Serving Suggestions
- Serve with pasta, gnocchi, or ravioli.
- Pair with grilled chicken or Italian sausage.
- Add to lasagna, baked ziti, or stuffed shells.
- Garnish with fresh basil or Parmesan before serving.
How to Store
Refrigerate: Store in an airtight container for 3–4 days.
Freeze: Freeze in jars or containers for up to 3 months.
Thaw: Defrost in the refrigerator overnight, then reheat gently on the stove.
Roasted Tomato Sauce
Ingredients
- 4 pounds tomatoes
- 6 cloves garlic, coarsely chopped or thinly sliced
- 3/4 cup shallots, sliced
- 2 teaspoons Italian herb blend
- 1 teaspoon kosher salt, Diamond Crystal
- 1/2 teaspoon black pepper
- Dash crushed red pepper flakes, or to taste, optional
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons tomato paste
- 1/4 cup chopped basil leaves
- 1 teaspoon sugar, optional, or to taste
Instructions
- Lightly oil a large, rimmed baking sheet and heat the oven to 325 F.
- Slice or chop the tomatoes into 1-inch to 2-inch pieces. Discard stems and any tough cores.
- In a large bowl, toss the chopped tomatoes, shallots, and garlic with the Italian seasoning, salt, pepper, red pepper flakes, and olive oil.
- Spread the tomato mixture out on the baking sheet and roast for 1 hour.
- Put the tomatoes and vegetables through a food mill—this will eliminate seeds and peels. Alternatively, put the tomato mixture in a blender and blend until smooth.
- Transfer the tomato mixture to a saucepan and add the tomato paste. Place the saucepan over medium heat and bring the sauce to a simmer. Reduce the heat to low and simmer, uncovered, until thickened as desired, about 10 minutes. Add the basil and cook for 4 to 5 minutes more.
- Refrigerate the sauce and use within 3 to 4 days or freeze it for longer storage.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
