Our Roasted Tomato Sauce recipe is still our favorite after over a decade of learning how to make tomato sauce from scratch! It's that good.
Have you had a chance to make my homemade tomato paste yet? It's so easy to make right in your Crock-Pot. Or, maybe you'd like to make my Sundried Tomatoes.
This is the perfect way to store tomatoes in the wintertime. I eat these Rosemary Basil Sundried Tomatoes like candy. That's how good they are.
Best tomatoes for roasted tomato sauce
Roma tomatoes are really the best tomato for this roasted tomato sauce recipe. They have very few seeds and are a nice, dense tomato. Some people like to remove the seeds when they make tomato sauce. Other people leave them in. It's up to you. But, with Roma tomatoes, you have far fewer seeds to deal with.
Roasted tomato sauce serving tips
You can use this roasted tomato sauce recipe in the same way that you use traditional spaghetti sauce or marinara sauce. Just serve it over your favorite pasta. Or, if you prefer a low carb option, you can serve it over zucchini noodles or even spaghetti sauce. You might want to try it in my Roasted Tomato Basil Soup.
It has a deep tomato flavor with just a hint of sweetness. My Sundried Tomato Chicken and Pasta is a fabulous easy dinner recipe in just 30 minutes.
Or, it makes a delicious roasted tomato sauce for lasagna.
How can I store this?
This recipe makes about 3 cups of roasted tomato sauce. If you want to make more so that you can enjoy homemade roasted tomato sauce in the winter, you can. Just put it in a freezer-safe container or a freezer bag and it will stay good for 3 to 4 months.
Or, you can keep it in the refrigerator in a jar for up to five days.
I try to keep extra Mason jars on hand to store this in. It's an easy way to extend your tomato harvest.
Roasted tomato sauce for canning To make this roasted tomato sauce recipe for canning, you will need to use a water bath canner. You need to make sure that your recipe has the right acidity level.
So, it's best to consult the canning guide that came with your canner. Or, an easy alternative is to store it in the freezer.
What do I need to make this recipe?
- Baking sheet
- Parchment paper or a silpat mat
- Food processor
How to make roasted tomato sauce Scroll to the end for a printable copy of this recipe. You will need to microwave the oil, herbs, and spices first. Then, cut the tomatoes and place them in the oil mixture.
Next, place the tomatoes cut side up on a silpat sheet and sprinkle them with fresh herbs and any extra oil mixture.
Next, you will need to roast then in the oven rotating halfway through.
Then, process them in your food processor and you are done. You can now enjoy a delicious homemade roasted tomato sauce.
What can I add to this recipe? If you want to add more vegetables to your roasted tomato sauce recipe, you certainly can. Why not try onions, garlic, spinach, mushrooms, red bell peppers, or zucchini.
This is a wonderful way to use up your extra garden produce.
Simply at them to your sauce while you're cooking it.
But, be sure to add it after you put it in the food processor or they will be blended into the sauce. Then, serve it over your favorite pasta or use it in your favorite recipe.
Enjoy!
With love from our simple kitchen to yours.
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Yield: 3 Cups
Roasted Tomato Sauce
Our Roasted Tomato Sauce recipe is still our favorite after over a decade of learning how to make tomato sauce from scratch! It's that good.
Ingredients
- 18 ripe Roma (Paste) tomatoes (halved and cored)
- 3 cloves garlic, finely chopped
- 1/2 small yellow onion, diced
- 1/4 cup extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 1 tablespoon granulated sugar
- 1 tablespoon Italian seasoning
- 2 tablespoons fresh basil, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
Instructions
- Preheat oven to 300°F. Line a baking sheet with parchment paper or Silpat mat.
- In a microwave-safe bowl combine onion, garlic, and olive oil. Microwave for 30 seconds to infuse the garlic and onion into the oil. When you remove the bowl from the oven you will smell the heavenly aroma of garlic and onion.
- Add salt, pepper, Italian seasoning and sugar to bowl and stir to combine. Sugar will help cut the acidity of the tomatoes.
- Place cut tomatoes in a large mixing bowl, pour in the olive oil mixture over top and toss with your hands or a spoon. Make sure all of the tomatoes are well coated.
- Place the tomatoes cut side up on the baking sheet. Sprinkle with the fresh basil, rosemary, and any remaining olive oil mixture from the prep bowl.
- Place tray on middle rack in oven. Cook for 2 hours. After 2 hours of slow roasting, your tomatoes will look slightly caramelized.
- Turn the oven up to 400°F and roast for 30 minutes, or until the tomatoes start to brown. They will be caramelized and delicious. If you prefer a brighter tomato sauce pull them out before they brown. Approximately 10-15 minutes after you turn the oven to 400°. These roasted for the full 30 minutes, you can see the edges of the tomato are nice and browned.
- Remove pan from oven and transfer tomatoes to the bowl of a food processor. Process until tomato sauce is at your desired consistency. I like mine saucy, not too chunky.
DONNA'S NOTES
- If you are doubling the recipe be sure to rotate the pans ½ way through.
- The tomatoes will cook faster if you remove the seeds, so watch your time.
- I have also made this without the onions and garlic. I put the tomatoes on the pan and drizzled the olive oil over them. Then sprinkled with the remaining ingredients. The fresh garlic and onion impart such a deep level of flavors that I would recommend using these ingredients.
Originally published June 16, 2011. Updated and republished July 2020.
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