Roasted Tomato Sauce

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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.

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

1. Heat the oven and lightly oil a rimmed baking sheet.
2. Chop the tomatoes into large pieces and remove stems and cores.
3. Toss tomatoes, garlic, and shallots with herbs, seasonings, and olive oil.
4. Spread on the baking sheet and roast until softened and caramelized.
5. Pass through a food mill or blend until smooth.
6. Simmer with tomato paste until thickened.
7. Add fresh basil and taste for seasoning.
8. Use immediately, refrigerate, or freeze for later.

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.

Roasted Tomato Sauce

Diana Rattray

Roasted tomato sauce is a tasty, versatile marinara sauce made from oven-roasted tomatoes that bring out their natural sweetness and depth of flavor. It’s a simple and healthy way to enjoy the taste of summer all year round!

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Servings 6 to 8 servings

Calories 159

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Ingredients

  

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• 4 pounds tomatoes
• 6 cloves garlic, coarsely chopped or thinly sliced
• ¾ cup shallots, sliced
• 2 tsp Italian seasoning
• 1 tsp kosher salt, Diamond Crystal
• ½ tsp black pepper
• Dash crushed red pepper flakes, or to taste, optional
• 4 tbsp extra-virgin olive oil
• 3 tbsp tomato paste
• ¼ cup chopped basil leaves
• 1 tsp sugar (optional), or to taste

Recommended Equipment

• 18-by-13-inch sheet pan
• Food mill

Instructions

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• Preheat the oven to 375 F.
• Slice or chop the tomatoes into 1-inch to 2-inch pieces. Discard stems and any tough cores.
  4 pounds tomatoes
• In a large bowl, toss the chopped tomatoes, shallots, and garlic with the Italian seasoning, salt, pepper, red pepper flakes, and olive oil.
  6 cloves garlic | 3/4 cup shallots | 2 tsp Italian seasoning | 1 tsp kosher salt | 1/2 tsp black pepper | Dash crushed red pepper flakes | 4 tbsp extra-virgin olive oil
  
• Spread the tomato mixture out on a large, rimmed baking sheet and roast for 45 minute to 1 hour, stirring once about halfway through.
  
• Put the tomatoes and vegetables through a food mill to remove seeds and peels. Alternatively, put the tomato mixture in a blender and blend until smooth. Strain if desired.
  
• 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. Taste and add sugar, if needed.
  3 tbsp tomato paste | 1/4 cup chopped basil leaves | 1 tsp sugar (optional)
• Refrigerate the sauce and use within 3 to 4 days or freeze it for longer storage.
  

Nutrition

Calories: 159kcalCarbohydrates: 16gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 394mgPotassium: 113mgFiber: 3gSugar: 5gVitamin A: 2IUVitamin C: 3mgCalcium: 17mgIron: 0.5mg

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.

Keyword roasted tomatoes, tomato sauce

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