Name: Oven Roasted Tomato Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 tablespoons olive oil; 4 cloves garlic, rough chopped; 1 shallot, diced; 3 lbs ripe tomatoes, cored and cut in half; 1 tablespoon fresh oregano (or 1 teaspoon dried); 2 tablespoons fresh basil, torn or chopped; 1.5 teaspoons salt; pepper to taste; 0.5 teaspoon sugar (optional)

How to Make the Best Oven Roasted Tomato Sauce

This oven roasted tomato sauce is the perfect way to capture the essence of summer’s ripe tomatoes and enjoy them year-round. By roasting fresh tomatoes with garlic, shallots, and fresh herbs, you create a sauce with incredible depth of flavor that simply can’t be matched by anything from a jar.

The beauty of this recipe lies in its simplicity. The oven does most of the work, caramelizing the tomatoes and concentrating their natural sweetness while the garlic and herbs infuse every bite with aromatic goodness. Once roasted, a quick mash gives you a rustic, chunky sauce that’s perfect for pasta, pizza, or as a base for soups and stews.

Make a big batch when tomatoes are at their peak and freeze portions for the colder months ahead. There’s nothing quite like opening a container of homemade roasted tomato sauce in the middle of winter and being transported back to the warmth of summer.

Oven Roasted Tomato Sauce

An easy recipe for Roasted Tomato Sauce made with fresh summer tomatoes, garlic and herbs. Extend summer's harvest into winter—can be made ahead and frozen or canned.

4.9 from 140 votes

CourseSauce

CuisineItalian

Keywordroasted tomato sauce, roasted tomato sauce recipe, easy tomato sauce, tomato sauce recipes, roasting tomatoes

Prep Time20 mins

Cook Time40 mins

Total Time60 mins

Servings4 servings

Calories63kcal

AuthorChristina Hill

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Ingredients

Tomato Sauce

3 tablespoons olive oil
4 cloves garlic, rough chopped
1 shallot, diced
3 lbs ripe tomatoes, cored and cut in half

Seasonings

1 tablespoon fresh oregano (or 1 teaspoon dried)
2 tablespoons fresh basil, torn or chopped
1.5 teaspoons salt
pepper to taste
0.5 teaspoon sugar (optional)

Instructions

Roasting

Preheat oven to 400°F.
Drizzle a large, rimmed baking sheet with olive oil. Sprinkle with garlic and shallot.
Place the sliced tomatoes cut-side down on the sheet pan and roast 30 minutes.
Add the oregano and basil and roast 10 more minutes, or until skins have lifted off the tomatoes.

Finishing

Let cool, pull off the skins, then pour all the tomatoes and their roasting juices into a bowl.
Mash with a fork or potato masher. Season with salt and pepper.
If needed, add a little sugar to balance the flavor—start with ½ teaspoon and adjust to taste.
To use right away, reheat in a pan or pot. Or refrigerate for up to 5 days, or freeze for longer storage.

Notes

For small tomatoes, you can leave them whole or just halve them.
This sauce freezes beautifully—store in freezer-safe containers for up to 3 months.
The sweetness of your tomatoes will determine if you need the sugar. Taste and adjust accordingly.

Oven Roasted Tomato Sauce Recipe