Bright and flavorful, this roasted tomato sauce captures the natural sweetness of fresh tomatoes enhanced by garlic and a hint of spice. A drizzle of olive oil and a sprinkle of herbs create an inviting, rich taste experience. This versatile sauce promises to elevate any dish with its natural, vibrant ingredients.

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I came across this amazing roasted tomato sauce recipe that totally changed my view of homemade sauces. I wanted to make a healthy, garden tomato sauce recipe that packed in loads of flavor and nutrients.

Using about 3 lbs of fresh tomatoes, I halved them and tossed them in 3 tablespoons extra virgin olive oil, which is great for your heart. I added 4 to 5 garlic cloves minced nicely to give it that robust taste while the tomatoes bring vitamins A and C into play.

I seasoned everything with 1 teaspoon salt and ½ teaspoon freshly ground black pepper. I even sprinkled just a pinch of red pepper flakes for a mild kick and added a handful of chopped basil leaves for that herby aroma.

I watched a full video on Youtube for more tips on making your own spaghetti sauce and canning recipes with tomatoes. This toasted tomato sauce is simple and full of natural goodness.

Why I Like this Recipe

I really love this recipe because its super simple to follow even if you’re not a master chef. The fresh tomatoes make the sauce taste bright and natural and I love that i can adjust the extra virgin olive oil if it seems a bit dry. I also like how the garlic, basil, and red pepper flakes come together to give it a kick thats both comforting and exciting. Plus, i’ve found that roasting the tomatoes brings out such a deep flavor that makes every bite feel homemade and special. Lastly, its really versatile so i can heat it up to serve over pasta or use it in other dishes, which definitely makes it a keeper in my kitchen.

Ingredients

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Ingredient Quantities

Fresh tomatoes – about 3 lbs, halved or quartered depending on size

Extra virgin olive oil – 3 tablespoons (or a littler more if it seems too dry)

Garlic cloves, minced – 4 to 5 cloves for a nice flavor kick

Salt – 1 teaspoon, but you can add a bit more if its needed

Freshly ground black pepper – ½ teaspoon or to your taste

Fresh basil leaves – a handful chopped if you like that herby taste (optional)

Red pepper flakes – just a pinch to give it a little heat (optional)

How to Make this

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1. Preheat your oven to 400°F and line a baking sheet with foil or parchment paper.

2. Place the halved or quartered tomatoes on the sheet in one even layer.

3. Drizzle the extra virgin olive oil over the tomatoes; if it still looks a bit dry, add a little more.

4. Sprinkle the minced garlic, salt, and freshly ground black pepper evenly over the tomatoes, then add a pinch of red pepper flakes if you want a little heat.

5. Roast the tomatoes in the oven for about 30-35 minutes until they are soft and have some charred edges.

6. Take the tomatoes out of the oven and let them cool a little bit so you dont burn your fingers.

7. Transfer the roasted tomatoes (with all the juices) into a blender or use an immersion blender, and blend until you get your desired consistency.

8. If you like that herby taste, stir in a handful of chopped fresh basil leaves after blending.

9. Taste the sauce and adjust the salt and pepper if needed.

10. Heat the sauce in a pan if you prefer it warm before serving over pasta or any dish you like. Enjoy your homemade roasted tomato sauce!

Equipment Needed

1. Oven that can reach 400°F so you can roast the tomatoes properly
2. Baking sheet and either foil or parchment paper to line it for easy clean up
3. Knife and cutting board for slicing the tomatoes and mincing garlic
4. Measuring spoons for getting the right amount of olive oil, salt, and pepper
5. Blender or immersion blender to blend the roasted tomatoes into sauce
6. Pan to reheat the sauce if you want it served warm

FAQ

What type of tomatoes should I use?

Any fresh tomatoes work fine, but I really love using vine-ripe ones since they tend to have the best flavor when roasted, even if they're a bit on the sweet side.

Can I adjust the olive oil if my tomatoes seem dry?

Yeah, if it seems a little too dry, just drizzle a bit more extra virgin olive oil over the top before roasting, it makes a world of difference.

Do I need to peel or seed the tomatoes?

Nope, that's the beauty of this recipe. Roasting them with the skin on not only saves time but also adds a bit of texture to your sauce.

How long should I roast the tomatoes?

Generally, you wanna roast the tomatoes at around 400°F for 25-35 minutes, but keep an eye on them as all ovens are a little different.

How can I store any leftovers?

If you have any left after dinner, just let the sauce cool completely. Then pop it in an airtight container in the fridge where it’ll keep for about 3-4 days, or freeze it for longer storage.

How To Make Roasted Tomato Sauce (No Skinning Needed!) Recipe Substitutions and Variations

If you don’t have extra virgin olive oil, you can use avocado oil or even a mild vegetable oil. They might not taste identical but still work pretty well.
If you’re low on garlic cloves, try garlic powder instead. Just use about 1/4 teaspoon at first and adjust if you need more flavor.
If you can’t get fresh basil, dried basil is an okay substitute. Use only about a third of the amount since dried herbs pack more flavor than fresh ones.
For the red pepper flakes, if you don’t have any, a few dashes of hot sauce or a pinch of cayenne pepper can give you that slight heat.

Pro Tips

1. I found that spreading the tomatoes out well helps them roast more evenly so you dont end up with some burnt pieces and some undercooked bits.
2. When you’re drizzling the olive oil, sometimes adding a tiny bit extra right before blending really boosts the sauce’s smoothness and flavor.
3. Let the roasted tomatoes cool down a bit longer than you think before you blend ’em, otherwise you might end up with a hot mess that could burn you or mangle the blender.
4. Boning the basil till after you blend not only preserves its fresh taste but also gives your sauce a more vibrant herbal kick.

How To Make Roasted Tomato Sauce (No Skinning Needed!) Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

157

kcal

Equipment: 1. Oven that can reach 400°F so you can roast the tomatoes properly
2. Baking sheet and either foil or parchment paper to line it for easy clean up
3. Knife and cutting board for slicing the tomatoes and mincing garlic
4. Measuring spoons for getting the right amount of olive oil, salt, and pepper
5. Blender or immersion blender to blend the roasted tomatoes into sauce
6. Pan to reheat the sauce if you want it served warm

Ingredients

Fresh tomatoes – about 3 lbs, halved or quartered depending on size
Extra virgin olive oil – 3 tablespoons (or a littler more if it seems too dry)
Garlic cloves, minced – 4 to 5 cloves for a nice flavor kick
Salt – 1 teaspoon, but you can add a bit more if its needed
Freshly ground black pepper – ½ teaspoon or to your taste
Fresh basil leaves – a handful chopped if you like that herby taste (optional)
Red pepper flakes – just a pinch to give it a little heat (optional)

Directions

Preheat your oven to 400°F and line a baking sheet with foil or parchment paper.
Place the halved or quartered tomatoes on the sheet in one even layer.
Drizzle the extra virgin olive oil over the tomatoes; if it still looks a bit dry, add a little more.
Sprinkle the minced garlic, salt, and freshly ground black pepper evenly over the tomatoes, then add a pinch of red pepper flakes if you want a little heat.
Roast the tomatoes in the oven for about 30-35 minutes until they are soft and have some charred edges.
Take the tomatoes out of the oven and let them cool a little bit so you dont burn your fingers.
Transfer the roasted tomatoes (with all the juices) into a blender or use an immersion blender, and blend until you get your desired consistency.
If you like that herby taste, stir in a handful of chopped fresh basil leaves after blending.
Taste the sauce and adjust the salt and pepper if needed.
Heat the sauce in a pan if you prefer it warm before serving over pasta or any dish you like. Enjoy your homemade roasted tomato sauce!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.