Easy Roasted Tomato Sauce (Oven Roasted)
Roasting tomatoes gives them a more intense and rich tomato flavor than canned sauce. This simple method is easy to do and works great in the oven. Learn how to make this easy oven-roasted tomato sauce here.
I wait all year for tomato season just so I can roast tray after tray of tomatoes for sauce. There’s something about the way roasting caramelizes the tomatoes, garlic, and onions that canned sauce just can’t match. Every summer I make big batches of this roasted tomato sauce — some goes straight on pasta that night, and the rest gets tucked into my freezer for easy dinners later.
It’s my favorite way to capture fresh tomato flavor before the season ends, and it’s versatile enough for pasta, pizza, lasagna, or even spooned over grilled chicken.
Why You’ll Love This Roasted Tomato Sauce Recipe?
- Rich, deep flavor – Roasting intensifies the natural sweetness of tomatoes.
- Oven-roasted convenience – No standing over the stove for hours.
- Versatile – Use for pasta, pizza, lasagna, or canning.
- Freezer & canning friendly – Save a taste of summer for months.
- Simple ingredients – Just fresh tomatoes, garlic, onions, and pantry herbs.
Ingredients and substitutes
- Tomatoes – Use ripe, firm seasonal tomatoes. Roma or plum work best for roasting.
- Onion – Spanish red onions caramelize beautifully, but yellow or white onions also work.
- Garlic – Roast whole cloves with the skin on for a sweet, mellow garlic flavor.
- Tomato paste – Adds body and color.
- Herbs – Rosemary, thyme, oregano (dried or fresh). You can also use Italian seasoning.
- Olive oil – Helps caramelize and adds richness.
- Broth/Stock – Vegetable or chicken stock gives depth. You can also use plain water in a pinch.
How to Make Homemade Roasted Tomato Sauce Recipe (Step-by-step)
- Preheat oven to 375℉/190℃.
- Prepare vegetables – Spread chopped tomatoes, onions, and garlic cloves (skin on) on a parchment-lined baking sheet. Drizzle with olive oil, and season with salt and pepper.
- Roast for 30–45 minutes, until the tomatoes are caramelized and the garlic is soft.
- Blend – Peel garlic, then transfer everything to a blender or food processor. Blend until smooth (or leave slightly chunky).
Pro tip: Peel the skins off tomatoes if you prefer a smooth sauce. - Simmer – Pour into a skillet, add tomato paste, herbs, and broth. Then, simmer 10–15 minutes until thick and fragrant.
- Store/Serve – Use immediately, or cool and store in jars. Keeps 1 week in the fridge, 3 months in the freezer. Perfect for pasta, pizza, or canning.
What can I do with roasted tomato sauce?
- Toss with spaghetti for a quick weeknight pasta.
- Use as a pizza sauce by reducing it until it is thicker.
- Add meatballs for marinara meatballs pasta.
- Spoon over breaded chicken or eggplant for parmigiana.
- Stir in mushrooms or ground beef for a richer pasta sauce.
Roasted Tomato Sauce Recipe (Oven Roasted, Freezer-Friendly)
Roasting tomatoes gives them a more intense and rich tomato flavor than canned sauce. This simple method is easy to do and works great in the oven. Learn how to make this easy oven-roasted tomato sauce here.
Video
Ingredients
- 2 lbs (1 kg) Tomatoes
- 2 large Spanish red onions
- 8 large Garlic cloves
- 3 tbsp Tomato paste
- 1 tbsp Rosemary dried
- 1 tbsp Thyme dried
- 1 tbsp Oregano dried
- ½ tsp Kosher salt
- 1 tsp Black pepper powder
- 2 tbsp Olive oil
- 1 cup (240 ml) Broth or stock veg or chicken
- ¼ cup Parsley or Basil garnish
Method
- Oven – Preheat the oven to 375℉/190℃/ Gas Mark 5.
- Roast – In a large baking tray lined with parchment paper, layer the chopped tomatoes, onions, and garlic cloves. Transfer to the oven and roast for 30 to 45 minutes.2 lbs Tomatoes, 2 large Spanish red onions , 8 large Garlic cloves
- Process – Transfer the roasted veggies to the food processor making sure to peel the garlic cloves and blend until smooth. Pro tip – The tomato skin can be easily peeled once roasted if you prefer a skinless sauce.
- Combine – In a skillet, combine all the rest of the ingredients. Bring it to a boil over medium-high heat.3 tbsp Tomato paste, 1 tbsp Rosemary, 1 tbsp Thyme, 1 tbsp Oregano, 1/2 tsp Kosher salt, 1 tsp Black pepper powder, 2 tbsp Olive oil , 1 cup Broth or stock
- Simmer – Reduce the heat to low. Cover the pan and simmer for 10 to 15 minutes until fragrant. Garnish with freshly chopped parsley. Pro tip – If necessary, add more water or broth for consistency.¼ cup Parsley or Basil
- Store – Use this sauce immediately with freshly boiled pasta. You can also store it in the fridge for up to a week or in freezer bags for months.
Notes
Tips for Success
- Use ripe, firm tomatoes for best roasting results.
- Roast garlic with skin on to prevent burning.
- Chop tomatoes so juices evaporate → thicker sauce.
- For smoky flavor, leave tomatoes whole when roasting.
- Want a skinless tomato sauce? Score tomatoes before roasting, then peel easily.
- Works for canning or freezing — double the batch!
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!more pasta recipes you may like
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Tips for Success
- Use ripe, firm tomatoes for the best roasting results.
- Roast garlic with skin on to prevent burning.
- Chop tomatoes so juices evaporate → thicker sauce.
- For a smoky flavor, leave the tomatoes whole when roasting.
- Want a skinless tomato sauce? Score tomatoes before roasting, then peel easily.
- Works for canning or freezing — double the batch!
Troubleshooting – Oven-roasted tomato sauce
| Problem | Cause | Fix |
|---|---|---|
| Sauce too watery | Tomatoes released excess liquid. | Simmer longer or strain through a sieve. |
| Sauce too acidic | The tomatoes are not ripe enough. | Add a pinch of sugar or roast longer. |
| Garlic tastes bitter | Garlic over-roasted. | Leave skin on, check at 25 min. |
| The sauce is too thin after freezing | Ice crystals broke the structure. | Simmer after thawing to thicken. |
| The sauce lacks flavor | Under-roasted. | Roast longer until caramelized. |
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Frequently asked questions
Use this sauce immediately with freshly boiled pasta. You can also store it in the fridge for up to a week or in freezer bags for months
Yes! Smaller tomatoes roast quickly and become very sweet. Just reduce roasting time.
Absolutely. Store in freezer-safe bags or jars for up to 3 months.
Yes, this sauce is perfect for canning. Follow safe canning guidelines and use sterilized jars.
No, peeling is optional. Roasting loosens the skins, so you can remove them easily if you want a smooth sauce.
Yes, but onions and garlic add sweetness and depth. If needed, skip or reduce them.
Ideally, we love some rustic bread to go with our pasta. Time permitting, I often make one of these homemade bread – olive sun-dried tomato dinner rolls, roasted garlic parmesan bread rolls, no-knead beer bread or whole wheat walnut bread
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This sauce was amazing on pasta! So much more flavor than regular store bought tomato sauce. Next time I’m making more to freeze some as well!
Nothing beats homemade sauce! This sounds perfect for pizzas, pastas, and dipping garlic bread in too! Fabulous recipe, Veena.
We made this sauce up and used it on our pasta and broiled chicken for sinner. It was full of rich deep flavor. So good, we will make it again.